Institute Shell Powder Vegetable Washing Powder 1 each

Natural cleaning agent Using only scallop shells as raw material, the powder made by firing scallop shells at a high temperature of 1100°C is recognized by testing institutes for its bactericidal ability against E. coli and Staphylococcus aureus, etc. When the burned calcium is put into water, the water becomes strongly alkaline and exerts its excellent bactericidal effect. 

Antibacterial effect By adhering mineral ingredients to ingredients, it exerts its antibacterial coating power. 

Bactericidal effect Strong alkaline with a pH of 12.5 or more effectively sterilizes bacteria by passing through their cell walls and hydrolyzing their cytoplasm. 

Removal of residues After adding about 3g of this product to 1.5L of water for about 30 minutes, pesticide residues and waxes float out and the water becomes cloudy. Removes residual chemicals that cannot be removed by chlorine-based detergents. The freshness of vegetables can be kept for 2 to 3 days more than usual. 

 Tasteless and odorless, low irritation, use with peace of mind.