food & beverage products - martech...

Food & Beverage Products


Food & Beverage Overview

Martechnical™ Consulting Services

Production & Research Capabilities

Products

Fruit & Veggie Wash

Polyfence™ Oil SF Powder

Polyfence™ 35

BYM™

Radiflav™

Celeferment™

Beetferment™

Case Studies

BYM™ | Testing Overview

BYM™ | Sausage Treatment Test

Polyfence™ Oil SF | Test Data

MARTECH RESEARCH, LLC - A Green Downstream® Biotechnology Company 15 Myrtle Drive • Bishopville, SC 29010 • (803) 428-2000 • www.martechresearch.com

®

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Table of Contents


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Food & Beverage Overview

A More Appetizing Approach To Eliminating Microbes

Martech Research is one of the few companies that grows microbes for fermentation applications. We also develop

and manufacture EPA-registered sanitizers. This gives Martech Research the exclusive advantage knowledge of

processes that grow, kill and eat unwanted microbes.

Using only GRAS (Generally Regarded as Safe)-rated ingredients in these ingenious formulas, our researchers have

developed and tested these amazing products in the field with exceptional results. The staff at Martech Research LLC

takes the problem from the molecular level and works to solve it via natural processes. The result is safer, less toxic,

more environmentally friendly products.

The Perfect Recipes from Years of Experimentation

Martech Research LLC has formed partnerships around the world to exchange ideas and develop applications for

new natural extracts and digestion methods. Many other companies have tried to mimic our approach. Their problem

has always been the lack of information on the factors and nutrients needed to accomplish the reaction or system

required for each unique application. Contact us for more information about our biodegradable Food & Beverage

products today, and let Martech Research help you discover a healthy helping of Earth-friendly success.


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Martechnical™ Consulting ServicesMartech Research, LLC is involved in many stages of research and development in multiple fields. Our scientists

have contributed their time and expertise to several organizations and panels, and they have been recognized for

their work.

Among these associations is the Institute of Food Technologists, on whose International Nanofood Committee

we serve. In addition, Martech Research has been certified through the British Retail Consortium—by way of an “A”

rating from independent food-safety auditor AIB International—for participation in the Global Food Safety Initiative,

whose mission is “safe food for consumers everywhere.”

Martech Research is a member of the American Chemical Society’s Agricultural and Food Chemistry Division.

Martech’s engineers provide information and contribute innovative new formulations to research teams for two

Fortune 500 companies. Martech Research also maintains an ongoing dialog on new protocols with the U.S. Food

and Drug Administration.

Putting this estimable track record to use, we established Martechnical™ Consulting to educate our customers

about better ways to solve problems and save money. We invite you to join with us in helping make the Earth a

healthier place to live.

Food & Beverage Martechnical™ Consultant:

Benny Maresca, Technical Director

(803) 272-3068 | [email protected]

®


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Production & Research Capabilities

Non Food-Grade Liquid Capabilities

• Batches from 1 gallon to 5,000 gallons

• Packaging from 2 ounces to 5,000-gallon tankers, custom labeling, formulations and packaging

• Filling line handles 2, 8, 12, 16, 22, 64 and 128 ounces

• Can fill 5, 15, 30, 55, 275 and 330 gallons

• Labeling machines, heat-sealing applications, and security tags

Non Food-Grade Powder Capabilities

• Batches from 8 to 2,000 pounds

• Packaging in 16, 32, and 128 ounces; 2, 5, 30 and 55 gallons

• Custom labeling

Food-Grade Liquid Applications

• Batches from 1 gallon to 5,000 gallons

• Packaging in 5, 6 and 275 gallons

• AIB inspected annually via third-party audits

Solid Capabilities

• Batches from 8 to 4,000 pounds

Laboratory Capabilities

• High-performance liquid chromatography

• Gas chromatography

• Infrared spectrophotomertry

• Atomic absorption spectrophotometry

• UV | VIS spectrophotometry

• Brookfield viscometer

• Refractometer

• pH meter

• Dissolved oxygen meter

• Conductivity meters (TDS)

Research Capabilities

• Formulation | deformulation services available

• Custom formulation services

• Sample analysis services and evaluation

• Extract research available


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Description:

Fruit & Veggie Wash is a blend of vegetable and fruit extracts that can

remove dirt, bacteria and fungi from fruits and vegetables. Treatment with

Fruit & Veggie Wash has been shown to lower plate counts on the surface

of these foods and extend their shelf life. The extracts feature components

that stimulate the taste buds and make foods taste better.

• Color—amber

• Taste profile—salty / bitter

• Appearance—liquid

Benefits:

• Protects and increases the shelf life of fruits and vegetables

• Washes off residual pesticides, fungi and bacteria

• Great for home, office or food industry use

Allergens:

Martech Research LLC complies with the Food Allergen Labeling and

Consumer Protection Act of 2004. We ensure food safety by our sanitation

and allergen identification process. Yearly audits by third-party auditors

validate our food safety and sanitation programs.

Certification:

Martech Research manufacturing is registered with the Food and Drug

Administration. Our products are manufactured under Current Good

Manufacturing Practices and we conform to the Federal Food, Drug and

Cosmetic Act.

Fruit & Veggie WashFood & Beverage Division | Technical Data Sheet

Applications:

Fruit & Veggie Wash is ready

to use. Spray or dip fruits and

vegetables with Fruit & Veggie

Wash and rinse with water.

Berries and leafy vegetables are

best when dipped.

Contact your Martechnical™

Consultant for more details.

Packaging:

Liquid

FB001-004 (four 1-gallon bottles

per case)

FB001-005 (5-gallon pail)

FB001-015 (15-gallon drum)

FB001-055 (55-gallon drum)

FB001-275 (275-gallon tote)

Storage & Shelf Life:

We recommend storing in sealed

containers at < 80o F for no

longer than 12 months.

Treatment:

Product is not irradiated.

Microbiological:

Standard Plate Count is < 100

CFU.


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Description:

Polyfence™ Oil SF is a blend of fruit extracts and natural antioxidants that

retains the enhanced flavor of oil- or fat-soluble products. Polyfence™

Oil SF can be used in place of rosemary oil without experiencing any

aftertaste. The extracts feature components that stimulate the taste

buds and make foods taste better, while their antioxidant effect prevents

rancidity of fat- and oil-soluble systems.

• Color—light tan

• Taste profile—no flavor

• Appearance—powder

Benefits:

• Safe and natural with antioxidants

• Stimulates taste buds and makes foods taste better

• Prevents rancidity of fats and oils

Allergens:





Certification:




Cosmetic Act.

Polyfence™ Oil SFFood & Beverage Division | Technical Data Sheet

Applications:

Polyfence™ Oil SF Powder is

added to oil- and fat-soluble

systems at 500 to 1,000 ppm by

weight of oil.


Consultant for details.

Packaging:

Powder

This product is sold by the pound

in weights of 50, 150 or 500 lbs.





Treatment:


Microbiological:


CFU.


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Description:

Polyfence™ 35 is a unique blend of fruit extracts and natural antioxidants

that retains and enhances the flavor—and lowers the microbial plate

counts—of fruit-based beverages. The extracts feature components

that stimulate the taste buds and make foods taste better. Microbials are

maintained at low levels without using preservatives. The extracts also

contain an antioxidant effect, which prevents rancidity. The material pH

can be adjusted to fit any desired flavor profile.

• Color—amber

• Taste profile—sweet / sour

• Appearance—liquid

Benefits:

• Safe and natural

• Extends the shelf life of fruit drinks

• Stimulates taste buds and makes fruit drinks taste better

Allergens:





Certification:




Cosmetic Act.

Polyfence™ 35Food & Beverage Division | Technical Data Sheet

Applications:


Consultant for application

specifications.

Packaging:

Liquid







Treatment:


Microbiological:


CFU.


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Description:

BYM™ is a fruit-extract blend that retains and enhances the flavor of meats

for extended periods. The extracts feature components that stimulate taste

buds and make foods taste better, and their antioxidant effect on foods

prevents rancidity.

• Color—amber

• Taste profile—sweet / sour with a bitter aftertaste


Benefits:


• Extends the shelf life of meats

• Makes foods taste better

Allergens:





Certification:




Cosmetic Act.

BYM™

Food & Beverage Division | Technical Data Sheet

Applications:



specifications.

Packaging:

Powder







Treatment:


Microbiological:


CFU.


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Description:

Radiflav™ is a unique vegetable-extract blend that enhances the flavor of

meats. The extracts feature components that stimulate the taste buds and

make meats taste better.

• Color—tan

• Taste profile—salty / vegetable


Benefits:



• Stimulates taste buds and makes foods taste better

Allergens:





Certification:




Cosmetic Act.

Radiflav™


Applications:



specifications.

Packaging:

Powder

This product is sold in 25 kg

kegs.





Treatment:


Microbiological:

APC is < 25 CFU. Yeast and mold

is < 25 CFU.


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Description:

Celeferment™ is a unique blend of water-soluble vegetable and

fruit extracts that enhances the flavor of meats. The extracts feature

components that stimulate the taste buds and make meats taste better.

• pH (10% solution)—9 to 10


• Density—1.001 g/ml

• Appearance—tan powder

Benefits:



• Stimulates taste buds and makes meats taste better

Allergens:





Certification:




Cosmetic Act.

Celeferment™


Applications:



specifications.

Packaging:

Powder


kegs.





Treatment:


Microbiological:


is < 25 CFU.


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Description:

Beetferment™ is a unique vegetable-extract blend that enhances the

flavor and color of meats. The extracts feature components that stimulate

taste buds and make meats taste better.

• Color—pink


• Density—1.002 g/ml


Benefits:



• Stimulates taste buds and makes meats taste better

Allergens:





Certification:




Cosmetic Act.

Beetferment™


Applications:



specifications.

Packaging:

Powder


kegs.





Treatment:


Microbiological:


is < 25 CFU.

Food & Beverage Case Studies


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BYM™

Testing Overview

Flavonoids are a group of polyphenols that play a pivotal role in the secondary metabolism of plants. In fact, they are

the cornerstone of the defense mechanism that plants use to stay healthy. This is based on flavonoids’ antimicrobial

activity, which is attributed to their ability to fuse with extracellular soluble proteins and bacterial cell walls. 1

Flavonoids bind irreversibly with nucleophilic amino acids in proteins, often leading to inactivation of the protein

and loss of function. 2 The inhibition of Gram-positive or Gram-negative bacteria varies across different classes of

flavonoids (flavones, flavonones, flavonols, flavanols and isoflavones). 3

These characteristics make flavonoids the perfect candidates for the design of natural preservatives. An ideal natural

preservative adheres to the following requirements:

• A robust antimicrobial solution requires a complex of various flavonoids to combat the wide variety of microbes

considered spoilage organisms.

• An optimum antimicrobial activity requires the flavonoids to be effective at low concentrations to minimize their

effect on taste.

• The antimicrobial activity of flavonoids can be enhanced by combining them with other natural compounds to

produce a synergistic effect.

Martech Research’s BYM™ complies with all of the above.

BYM™ is based on a blend of flavonoids that are natural and perfectly soluble in water. Martech Research produces

BYM™ through a proprietary method that heightens the flavonoids’ antimicrobial properties.

Antimicrobial Effect

The U.S. Food and Drug Administration uses a standardized test, USP 51, to determine the effectiveness of an

antimicrobial preservative. 4 Under USP 51 a preservative is evaluated 14 and 28 days, respectively, after initial and

separate inoculation with the microorganisms Candida albicans, Aspergillus niger, Escherichia coli, Pseudomonas

aeruginosa and Staphylococcus aureus. The evaluation criteria are:

• Bacteria – not less than 1.0 log reduction after 14 days, and no increase from Day 14 to Day 28.

• Yeast and molds—no increase at Day 14 or Day 28 from the initial recount. “No increase” is defined as not more

than a 0.5 log10 increase above the previously measured value.

The graphs on the following page show how BYM™ passed the USP 51 test.


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BYM™ Reduction Test Data 1% Sucrose

log 10

7

6

5

4

3

2

1

0

Days 0 14 28

E.coli

0-14 = -4.00

14-28 = 0

S.aureus

0-14 = -3.52

14-28 = 0

P.aeruginosa

0-14 = -3.79

14-28 = 0

C.albicans

0-14 = -3.31

14-28 = -1.25

A.brasiliensis

0-14 = -0.40

14-28 = +0.04

BYM™

Testing Overview

BYM™ Reduction Test Data

log 10

7

6

5

4

3

2

1

0

Days 0 14 28

E.coli

0-14 = -5.23

14-28 = 0

S.aureus

0-14 = -4.72

14-28 = 0

P.aeruginosa

0-14 = -5.2

14-28 = 0

C.albicans

0-14 = -0.53

14-28 = -1.25

A.brasiliensis

0-14 = -0.63

14-28 = +0.04


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BYM™

Testing Overview

Further studies conducted in Europe have assessed the effectiveness of BYM™ against inoculations of 100-250 CFU/g

of the following strains:

• Enterobacter agglomerans—commonly found in soil, water or sewage, these are primarily colonizers of GI tract in

humans and animals; 5

• Lysteria monocytogenes—commonly found in foods containing infected animal products, manure-contaminated

vegetables, and animal tissues during birthing and butchering, this produces Listerioris during pregnancy and can

lead to fetal death; 6

• Lactobacillus sake—a lactic acid bacterium that is ubiquitous in the food environment and is one of the most

important constituents of commercial meat starter cultures; 7 and

• Pseudomonas fluorescens—commonly found in infected humans, animals and contaminated water and soil,

which indicates insufficient sterilization. 8

% Growth

100

80

60

40

20

0

1%BYM

0.5%BYM

Blank

1 4 5 6 7 8 1113

1518 20

2226

32Days

% Growth

100

80

60

40

20

0

1 4 5 6 7 8 1113

1518 20

2226

32Days

Enterobacter agglomerans

Lactobacillus sake

% Growth

100

80

60

40

20

0

1 4 5 6 7 8 1113

1518 20

2226

32Days

Lysteria monocytogenes

% Growth

100

80

60

40

20

0

1 4 5 6 7 8 1113

1518 20

2226

32Days

Pseudomonas flourescens

6.86.05.6

6.86.05.6

6.86.05.6

6.86.05.6

1%BYM

0.5%BYM

Blank

1%BYM

0.5%BYM

Blank

1%BYM

0.5%BYM

Blank


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BYM™

Testing Overview

Agar plates were incubated at 7°C, and visual growth was evaluated at regular intervals (days). The graphs show the

onset of colonial growth and illustrate how BYM™ delayed this effect. Equally notable is the percentage of the initial

inoculum that was able to grow as a function of time.

The trials demonstrated clearly how BYM™ delays the microbial growth significantly in a dose-dependent manner. In

addition to the concentration of BYM™, environmental pH is a relevant variable. BYM™ performs best at a pH of 5.6.

Finished Product Tests

BYM™ also has shown its antimicrobial efficacy in finished products. Some of these trials are illustrated below.

Minced meat mixed with:

1) 1% salt

2) 1% salt + 0.05% Na ascorbate +

0.1% Na citrate

3) 1% salt + 0.5% BYM™

4) 1% salt + 0.75% BYM™

5) 1% salt + 0.05% Na ascorbate +

0.1% Na citrate + 0.75% BYM™

Results are in log units after the specified days.

Throughout their shelf life, the samples treated

with BYM™ exhibited a significant delay in

microbial growth. BYM™ stalled this growth,

thereby extending shelf life dramatically. This

effect was less pronounced on yeast and lactic

acid bacteria counts.

Further studies on dressings and fruit filling have proved that BYM™ (1%) can replace potassium sorbate without

affecting these products’ microbiological stability or sensory appeal.

References

1. Harborne JB, Williams CA. Advances in flavonoid research since 1992. Phytochemistry. 2000; 55: 481-504

2. W.Bylka, I. Matlawska, PhD, N.A. Pilewski, PhD. Natural Flavonoids as Antimicrobial Agents. The Journal of the American Nutraceutical

Association. 2004; 7 (2); 24-31

3. Marjorie Cowan, M. Plant Products as Antimicrobial Agents. Clinical Microbiology Reviews. 1999; 12 (4): 564-582

4. http://www.uspnf.com/uspnf/pub/index?usp=37&nf=32&s=1&officialOn=August&201,%202014

5. Hart, C. A. (2006). Klebsiella. Citrobacter, Enterobacter and Serratia spp .. In S. H. Gillespie, & P. M. Hawkey (Eds.), Principles and practice of

Clinical Bacteriology (2nd ed., pp. 377- 386). England, UK: John Wiley and Sons Ltd.

6. Mylonakis, E., Paliou, M., Hohmann, E. L., Calderwood, S. B., & Wing, E. J. Listeriosis during pregnancy: A case series and review of 222 cases.

Medicine. 2002; 81 (4), 260-269.

7. Hüfner, E., Markieton, T., Chaillou, S., Crutz-Le Coq, A.M., Zagorec, M., Hertel, C. Identification of Lacotbacillussakei Genes Induced during Meat

Fermentation and Their Role in Survival and Growth. Applied and Environmental Microbioogy. 2007; 73 (8); 2522-2531

8. Liu, P.V., Mercer, C.B. Growth, Toxigenicity and Virulence of Pseudomonas aeruginosa. The World of Hygiene. 1963; 61; 485-491


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Problem:

Newark, New Jersey-based Great American Veal Co. Inc. (a division of Great American Foods) faced a logistical issue.

The shelf life of the company’s meat sausages was no longer than seven days, and the products’ five-day transport to

the Western United States left a mere two days for them to hit market shelves before they began to spoil. A test was

arranged to determine if treating the meat, its spice packs and casings with Martech Research’s BYM™ would extend

the sausages’ shelf life. A successful outcome would give a competitive boost to Great American Veal’s West Coast

sales.

Solution:

Spice packs for a 200-pound (91kg) batch of sausage were stirred with 100 grams of BYM™. The remaining BYM™

was added to the sausage itself, for a total of 0.5% by weight of meat, or 1 pound (454 grams) of BYM™. While one

group mixed the materials for 1 minute, another group washed the casings with 200 grams of BYM™ in 8 liters of

water. The meat was loaded into an extruder, and the casings were filled with the extruded meat.

A separate 200 pounds of sausage was prepared without BYM™ and loaded into untreated casings. This batch was

labeled as the control.

Both batches of sausage were placed in a cooler and aged for 31 days, then tested for total plate counts. Three

samples were taken from each of the two batches in order to get an accurate representation of each batch. The table

below summarizes the results.

Control Samples Treated Samples

Sample A—2,000 CFU Sample A—Non-detect

Sample B—20,000 CFU Sample B—Non-detect

Sample C—2,500 CFU Sample C—Non-detect

The samples revealed that the sausage prepared with BYM™ had its shelf life expanded from seven days to 31. The

treated samples’ taste and smell profiles—as determined by a five-member panel—were unchanged.

Benefits:

• Taste Improvement

• Money savings from the decrease in spoilage

• Extended shelf life

• Ability to reach previously unreachable customers with fresh product

• Clean label and better physical appearance

• Insurance against pathogens

BYM™Case Study | Sausage Treatment Test


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Polyfence™ Oil SFCase Study | Test Data

Temperature: 110o C | Tested in Flax Seed Oil

Ind

uct

ion

Tim

e (H

rs.)

Temperature: 110o C | Tested in Fatback

Ind

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ion

Tim

e (H

rs.)


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Temperature: 110o C | Tested in Soybean Oil

Ind

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ion

Tim

e (H

rs.)


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Temperature: 130o C | Tested in Soybean Oil

Ind

uct

ion

Tim

e (H

rs.)

Temperature: 130o C | Tested in Fish Oil

Ind

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ion

Tim

e (H

rs.)


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Notes

Martech Research LLC15 Myrtle Drive ~ Corporate Offices & Non Food-Grade Manufacturing

310 Truman Road ~ Food-Grade Manufacturing

Bishopville, South Carolina 29010

(803) 428-2000 | www.martechresearch.com

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