Rhamnolipid Surfactant Wetting Agent – September 2015

Use Rhamnolipid Biological Surfactant as a wetting agent to dilute expensive crop chemicals by up to 6 times. Some of the chemicals used today will be banned by regulatory agencies worldwide. We will list the chemicals banned in each country starting in October 2015.

Rhamnolipid wetting agent for Soil and Turf

Rhamnolipid Biosurfactant can be used as a wetting agent for the following:

Achlya, Albugo, Alyssum, Aphanomyces, Astor, Azalea, Begonia, Begonia, Bougainvillea, Chrysanthemum, Cyclamen, Dahlia, Ferns, Fuchsia, Ivy Birch, Bluespruce, Boxwood, Camelia, Cedar, Crabapple, Cypress, Dogwood, Elm, Ficus, Fur, Flowering Cherry, Flowering peach, Forsythia, Gardenia, Hackberry, Holly, Hydrania, Laurel, Lilac, Lily, Roses, Orchid,Peony, Phlox, Poinsetta, Magnolia, Maple, Myrtles, Pines, Poplar, Privet, Pyracantha, Rhododendron, Spruce, Sycamore,

Basidiophora, Bentgrass, Bermuda grass, Bluegrass, Calendula, Carnation, Cosmos, Impatiens, Lobelia, Marigold, Nasturtium, Pansy, Petunia, Olpidium, Pachymetra, Peronophthora, Peronosclerospora, Physoderma, Phytophthora, Plasmodiophora, Plasmopara, Polymyxa, Pseudoperonospora, Pythium, Rhizophydium, Sclerosphora, Snapdragon, Spongospora, Synchytrium, Trachysphaera, Verbena, Zinnia, Asparagus, Broccoli, Cabbage, Celery, Collard greens, Lettuce, Spinach, Alfalfa, Beans, Lentils, Peas, Peanuts, Soybeans, Beets (and sugar), Carrots, Cassava, Garlic, Ginger, Onions, Potatoes (and sweet), Radish, Yams, Eggplant, Pepper Tomato, Cantaloupe, Cucumber, Melon, Squash, Watermelon, Zucchini, Almond, Apple, Apricot, Cherries, Macadamia, Nectarines, Peaches, Pecans, Pistachios, Plums, Walnuts, Grapefruit, Lemon, Orange, Avocado, Banana, Cocoa, Coffee, Guava, Lychee nuts, Mango, Papaya, Pineapple, Strawberry, Blueberry, Raspberry, Barley, Canola and Corn oil, Cotton, Hops, Milet, Oats, Rice, Rye, Sesame, Sorghum, Wheat, Grapes, Kiwi, Passion fruit, Chive, Mint, Oregano, Parsley, Sage, Thyme.

Rhamnolipid Fresh Fruit and Vegetable Preservative

Because of rhamnolipid and its ability to control molds, rhamnolipid applied on fruits and vegetables will contribute to extending the storage life of these products. Rhamnolipid can be consumed so therefore their presence on the surface of these items is not harmful. Since rhamnolipid are a surfactant, they are easily washed off and will help in the removal of surface oils and other contaminants, aiding in the cleaning of the produce.

Cleaning with Rhamnolipid

Cleanliness is important in all phases of food processing, as a non-toxic, natural surfactant rhamnolipids have application as a cleaning agent in all phases of food processing. For instance, rhamnolipids can be used in the butchering of meat and fish to remove surface fats and oils.

Rhamnolipid is used for the uptake of nutrients. Rhamnolipid also increases dry matter production of wheat.

Rhamnolipid as a wetting agent in foods.

Rhamnolipid strengthen and control the texture of dough and they slow the growth of molds and some bacteria. They also cause lysis in spores to inhibit spreading of fungi and oomycetes.

Rhamnolipid in food processing.

Since rhamnolipids slow the growth of molds and mildews, etc., rhamnolipid act to extend the shelf life of the baked goods containing them.

Rhamnolipid have many applications in food processing and many more are in development. Since they are a natural, “green”, and organic product, they can meet the standards for natural organic foods. Rhamnolipid replace environmentally toxic chemicals in food processing and food storage. Rhamnolipid function as emulsifiers and stabilizers in a number of food processing applications. A small amount of rhamnolipid naturally occurs in soil, and therefore are present in and on many food ingredients.

As a surfactant and emulsifier, rhamnolipid help in the general mixing of ingredients. They also keep mixtures of oils and fats stable and consistent. Rhamnolipid added to dough function as an emulsifier to mix the ingredients. This emulsification helps control the porosity of the dough, the strength of the dough and the texture of the dough and resultant baked product. Rhamnolipid emulsify polar (water and alcohols) and non-polar (fats and oils) fluids so that they will stay mixed. It will also control the consistency of cakes and how they crumb or break apart, an important factor in the sensual enjoyment.

Rhamnolipid as a Dairy Stabilizer


Rhamnolipid surfactants can be used to form stable emulsions of the fats and oils which will lengthen storage time for these products and inhibit separation. This is very important in ice cream, where the smooth texture is an important sensual property during consumption. The rhamnolipid should be able to replace the expensive carrageenan found in high quality ice creams. Rhamnolipid will stabilize whipped cream, making it practical to use for applications where whipped cream typically breaks down.

Rhamnolipid will also improve the consistency of butter and margarines as well as improve their long term storage. Rhamnolipid will keep salad dressings properly mixed. They also will stabilize shortenings, peanut butter, toppings, and icing.