How do Glutamal Products work?

When Glutamal products are applied, harmful microorganisms experience a rapid expulsion of intracellular water, leading to cellular dehydration.
This phenomenon, scientifically known as osmotic shock, disrupts the microbial cell’s internal balance, ultimately causing its inactivation or death. Osmotic shock is one of the most effective natural mechanisms for eliminating bacteria, making Glutamal a powerful tool for enhancing food safety without synthetic chemicals.

Another powerful effect of Glutamal products on microbial agents is the induction of rapid pH fluctuations.
This sudden change in the surrounding pH environment interferes with the microbes’ ability to absorb nutrients and eliminate metabolic waste. As a result, their essential cellular functions collapse, leading to rapid inactivation or death. This pH disruption adds another layer to Glutamal’s multi-hurdle antimicrobial action, making it especially effective in food safety applications.

One of the most powerful germ-killing mechanisms is enzyme inhibition—a well-documented reaction that disrupts the essential biological functions of harmful microorganisms.
By blocking key enzymes, Glutamal prevents bacteria from developing, feeding, and reproducing, ultimately leading to their elimination.

In addition, our natural disinfectant exhibits a detergent-like effect, disrupting microbial membranes and interfering with vital processes. This dual-action approach—enzyme inhibition and detergent effect—effectively neutralizes pathogens and enhances hygiene in food processing environments.

Glutamal Bioactive & The Hurdle Effect
The antimicrobial power of Glutamal Bioactive is amplified through a hurdle effect, created by the combined impact of four key mechanisms: osmotic shock, rapid pH fluctuation, enzyme inhibition, and a detergent-like effect. This cumulative action reinforces and enhances the body’s natural ability to combat harmful microbes.