A great save.
Save-ory has the ability to prevent food poisoning, thus protecting consumers’ health. The inhibitory effects of its safe but active ingredient on microbial growth have been evaluated and are shown to be successful against fungi, yeasts, and bacteria. Save-ory is also exceptionally easy to use and covers a wide range of pH—making it perfect for a wide array of foods, including baked goods, rice dishes, desserts, produce, raw meats, processed meats, and much more. Save-ory’s effectiveness in small amounts makes it particularly attractive for use with foods sensitive to temperature and moisture—a big reason why this natural product is suitable for various stages in the food safety process.
Better by nature.

The key to Save-ory’s preserving capability is Є-polysline , which is all natural and extremely safe. Technically speaking, it's a homopolymer of L-lysine, one of the essential amino acids that our bodies require. Є-polysline's unique characteristics restrict the growth of dangerous microorganisms, such as E. coli, Salmonella, Bacillus, Staphylococcus, and a host of others. Save-ory is also water-soluble, so it's easily mixed, absorbed, and evenly distributed into food products. Its most impressive feature, however, just may be its incredible thermal stability, which enables Save-ory to maintain its effectiveness even when exposed to temperatures as high as boiling and beyond.

Our Lab is your lab.
Our laboratory in Hayward, California, is staffed with fully qualified scientists who can test your product's shelf life with and without Save-ory. It's the perfect resource for determining if Save-ory is right for your products or manufacturing process. Better still, our private laboratory can analyze your product and determine what level of Save-ory will be most efficient and effective - ensuring your success and making the transition to a natural preservative surprisingly simple.

Preservative Test for Boiled Rice (86°F)