Fermented liquid or powered yeast, mushroom extracts, soy sauce and other fermented soy liquids have been in the market for many years. Draco can also customized fermented product blends based on kimchi veggies, pickled salad, kombucha with mushrooms and red yeast rice for either food or health applications. Aged garlic has better bioactivity of cholesterol lowering actives and a richer savory flavor. Purple sweet potato vinegar helps control blood sugar by regulating glucose uptake. Red Yeast Rice adds flavor, deep red color, and health value to Chinese foods (sweet and sour pork). Other examples of enhanced flavors include blue cheese (aromatic, earthy taste), wine, beer (malty/yeasty taste), kimchi (sour and savory tastes), and seaweeds/sea kelp Organic acids are increased in many fermented foods providing a sour and flavorful note in the right balance with other constituents. Organic acids such as malic acid, fumaric acid, citric acid, and others are also well known Krebs cycle intermediates that help provide quick energy substrates to the energy producing mitochondria of the cells. They are known to chelate (bond with) essential minerals such as calcium, magnesium, zinc, copper and many others to thereby much improve bioavailability and decrease toxicity.
Posted on: Mon, 08 Jul 2013 06:33:17 +0000
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