Comment 4: Acceptability for food applications was not discussed.
To my deep regret the structural characteristic of EPS is the weak point of this publication. Fourier transform infrared spectroscopy (FTIR) and NMR spectroscopy data can only be regarded as preliminary. According to the 1H NMR spectrum, it can be assumed that EPS has a complex branched structure. Probably, to establish its structure, it is necessary to use chemical methods (hydrolysis, methylation, etc. ), as well as two-dimensional NMR spectroscopy.