Better Aloe – Higher in Polysaccharides

Polysaccharides are arguably the most beneficial group of compounds found in aloes. Acemannan is the best known and studied of these polysaccharides, but is only one of countless versions of long-chained (and branching) sugar molecules found in aloe gels. Because of the nature of polysaccharide molecules (their variety, individual effects, and combined effects) understanding the activity and identity of individual polysaccharides is a complicated task. Much has yet to be learned regarding activities and mechanisms of action for polysaccharides. An example of a section of a polysaccharide which includes acetylated mannose (acemannan), a glucose in the chain, and a branched galactose sugar molecule:

During Alomac production, extraction of the gel from the leaves is performed manually. The

gel filet includes lignin molecules which hold the gel together and give the leaf rigidity.

Alomac production blends, homogenizes and mills these lignin molecules into fine particles. Lignins are large molecules not very soluble in water. No enzymatic treatments are used in the production of Alomac.

Many Aloe vera gel producers treat the gel with enzymes to break down lignins chemically, making them water soluble. This allows easier filtration with minimal mechanical homogenization required. Enzymes are added to the gel and allowed to act on the lignins. However, these enzymes also attack polysaccharides, breaking them into smaller chain lengths. Something Alomac production avoids.

Some top selling aloes mechanically extract the entire leaf, smashing out all of the liquids including the aloin-containing sap. They then treat the mixture with enzymes to make it all water soluble, then filter the watery solution through activated charcoal to remove the aloins. Some of these aloe producers then claim that their process intentionally shortens polysaccharide chain lengths to an “optimal” length. They turn a natural product into a highly processed product.

Only citric acid is added to Aloe macroclada gel as a natural inhibitor of bacterial growth. The only heat applied is part of the Refractance Window Drying method used to dry the gel. No enzymes or other chemicals are added to Alomac. The final dry gel is finely milled such that lignin particles cannot be detected when Alomac is mixed in a glass of water.