Soy Bean Amino Acids Antibacterial Powers
Natural soybean amino acid is the safest and most natural means of preventing bacteria and viruses. In 1931, Japanese farmers discovered the antibacterial and preservative properties of the soybean for keeping food fresh for longer.
The farmers would place the natural soybean in water for 20-30 hours. Once the soybean was softened, they would then crush the beans, collecting the white liquid as they did so. The beans were then added back into the water, along with an extract from a crab shell, filtering it many times over until finally the liquid became crystal clear.
This created an antibacterial liquid which was mixed into food to extend its shelf life, keeping it fresh and free from odour.
This got the founder thinking – how else could this natural preservation technique be used?
Combining Japanese preserving techniques and chemistry knowledge, it was found that amino acid added a positive ion exchange with water that would break bacterial cells and cause protein to leak until the bacteria had been killed. By blending this with the traditional soybean extract, a revolutionary organic antibacterial agent was born. This new agent would meet the antibacterial strength and safety standards required by the Society of Industrial Antimicrobial Articles and go on to acquire certification with the SIAA mark.
While it might sound simple, this solution didn’t come easy. It took three generations of hard work, thousands of trials, many tests – and many failures – until a natural preservative was created. Now, this unique combination provides the foundation from which we create the organic, naturally cleansing, gentle baby wipes that you love today.