Preservatives

Our preservatives are made up of short chain fatty acids (formic and propionic). Scientific literature and advertising brochures have comprehensively commented on their activity as preservatives against moulds and bacteria, as well as their strongly acidic characteristic due to their capacity to give up protons.

The natural state of these acids is in liquid form. If you want to make them as a powder, it is necessary to absorb these acids on pure amorphous silica.


These acids are naturally corrosive in liquid form. Some commercial preservatives, in order to reduce their corrosive nature, are manufactured in salt forms. In this way, it is stated, for example, that one gram of propionic acid is equal to 1.25 grams of cal propionate. Chemically it is a fact that from 1.25 grams of cal propionate we can obtain one gram of propionic acid, but when it is liberated in cereals or food which we want to preserve or decontaminate, it occurs in minimal proportions. Thus, we can state that in certain circumstances 1 gram of acid is 10 times more powerful than its respective salt.

The maximum activity of these acids is demonstrated in their non-dissociated form, because only in this form can it penetrate the cell wall, inhibiting the synthesis of carbohydrates and altering the synthesis of the cell wall moulds.

Our preservatives include evanescent excipients which minimize the particular corrosivity of these acids, making it easier for workers to handle. These excipients also create a film which protects metallic components in factories.