Major Ingredients of the Anti-Mold Agent
Major ingredients of the Anti-Mold Agent are mainly from garlic, grape seed oil, citronella, sunflower, pepper, – – etc. Together with other special herbal preparations which contain multiple natural essences of plants, they are uniquely extracted and fermented using biotechnological techniques and then blending multiple herbal essential oils to produce our Anti-Mold Agent. Natural and non-toxic, it is completely different from but superior to conventional chemically refined compounds.

The Underlying Principle
The science behind M-BUSTER series of anti-mold agent and desiccant: M-BUSTER desiccant is enclosed in an air-tight container, the desiccant agent adsorbs and holds particles of water in the container for the purpose of dehumidifying. The anti-mold agent which is constructed with a special molecular structure of alkane carbon chain has a remarkable penetrating power so can promptly invade the outer cell wall of a microorganism and enter the cell wall to destroy it. Then N.P.K. and many essential elements which are required by other cells are dissolved. Consequently the molds and other bacteria in the container are all destroyed, so the article can be preserved for a much longer period in the container.

1. The anti-molds and anti-bacteria capabilities of M-BUSTER have been

collaborated by a renowned 3rd party laboratory(SGS, Intertek and Footwear & Recreation Technology Research Institute). Lab experiments have shown that M-BUSTER can eradicate the following more active and familiar mildew types: Aspergillus niger, Penicillium pinophilum, Trichophyton mentagrophytes, Aureobasidium pullulans, Gliocladium virens and Chaetomium globosum; as well as the following bacteria: Staphylococcus aureus, Pseudomonas aeruginosa and Escherichia coli.
Certifications and reports are available, please contact us for details.

2. The M-BUSTER Anti-Mold Chip is a food-grade mold prevention product,

compliant with USA FDA regulation 21CFR175.300 and with European Union directive 2002/72/EC(90/128/EEC). Certifications and reports are available, please contact us for details.

1. Object: Steamed Bread
2. Experiment: February 15, 2004.
3. Pictured: April 04, 2004.
4. Two samples, taken from freshly steamed bread,
were enclosed in 2 OPP plastic bags separately.
5. Anti-mold desiccant (A) and conventional desiccant(B)
were placed in each plastic bag respectively.
6. After 48 days as shown on the picture, the sample
bread (A) kept with anti-mold desiccant was still clean and white, but the sample bread (B) kept with conventional desiccant was blackened and completely covered in mold.

1. Object: Steamed Bread
2. Experiment: October 30, 2002.
3. Pictured: January 17, 2004
4. Two samples, taken from freshly steamed bread,
were enclosed in 2 PP plastic jars separately.
5. Anti-mold desiccant (A) and conventional
desiccant(B) were placed in each plastic jar
respectively.
6. After 1 year and 2 months as shown on the
picture, the sample bread (A) kept with anti-mold desiccant was still clean and white, but the sample bread (B) kept with conventional desiccant became blackened and wascompletely covered in mold.

1. Object: Orange Rind
2. Experiment: January 04, 2004.
3. Pictured: January 17, 2004
4.Two samples, of one-piece of orange rind, were
enclosed in 2 PP plastic jars separately.
5. After 14 days as shown on the picture, the sample
orange rind (A) kept with anti-mold preparation was still clean, but the sample orange rind (B) kept with conventional desiccant was completely moldy.

1. Object: Leather Shoes
2. Experiment: January 03, 2004.
3. Pictured: January 17, 2004
4. This pair of leather shoes was enclosed in 2 PP plastic
jars separately.
5. Anti-mold preparation (A) and conventional
desiccant (B) were jplaced in each plastic jar respectively.
6. After 14 days as shown on the picture, the
sample shoe (A) kept with anti-mold preparation was still clean, but the sample shoe (B) kept with conventional desiccant was completely moldy.