Due to the volatility in the molecular structure of many food substances (onions, garlic, spices), during frying and in combustion reactions (smoking), the formation of pyrolysis-Maillard reactions, bacteria, molds, and bacterial catabolism; sulfur compounds, nitrogen compounds, amines, and aldehydes result in undesirable odors.

These odors interact with Freshplex Mallador and change the chemical structure of the odor sources. As a result, there is a significant reduction in our perception of the odor because the chemical structure of the odor source is altered. Typically, odor eliminators mask the bad smell by covering its surface, leaving the source unchanged, which eventually reappears over time.

With Malador technology, a permanent solution is achieved rather than a temporary one. This is because Malador technology involves a chemical reaction with bad odors, altering their structure, which effectively prevents the odor.