Why does Nari Sondarya Malt has a Class II preservative? Because its herb-rich, semi-wet Ayurvedic formula is naturally prone to moisture and heat. A tiny, AYUSH-approved preservative keeps it safe and potent. Read to know more.
Read time : 5 min
If you’ve ever read the Nari Sondarya Malt label, admired its rich blend of herbs and bhasmas, and then wondered, “Why is there a Class II preservative in something so natural?”. We completely understand the concern and you definitely don’t need to be alarmed.
Here's a simple, transparent explanation, from us to you.
At Amrutam, we create our malts the traditional way. This includes 50+ ingredients such as herbs, ghee, fruits, Ayurvedic classical formulations, and natural sweeteners like Gulkand etc.
This makes the product rich, nourishing, and deeply effective.
But it also makes the formulation sensitive.
1. Why Ayurvedic malts need protection
A malt (avaleha) is a semi-wet product.
It contains:
▪️Moisture
▪️Fruit pulp (like Amla, Gulkand)
▪️Ghee
▪️Herbs
This is a beautiful combination for your body…but also an ideal environment for microbes, mould, and spoilage - especially in humid or warm Indian climates.
This is why classical Ayurveda originally used natural preservatives like: Sugar, Ghee, Honey, Jaggery and Spices.
In modern manufacturing, we continue using all of these and add a tiny, permitted amount of Class II preservative, well within AYUSH guidelines.
2. So why add a preservative at all?
Let’s be honest, your product travels through hot weather to reach you. Then life happens: sometimes we miss our routine for days, and the malt ends up sitting on the shelf long after opening. Sometimes we accidentally use a wet spoon. And with daily use, the jar is opened and closed multiple times.
All of these small things can cause moisture contamination, which leads to a small chance that the malt can spoil - even if the product is originally pure and safe.
So the preservative helps with:
▪️preventing microbial growth
▪️preventing fungus
▪️protecting the herbs’ potency
▪️ensuring the product stays fresh even if it’s not stored well
3. Why we say “Consume within 30 days after opening”
Once the bottle is opened, the product is exposed to:
▪️air
▪️humidity
▪️temperature changes
▪️spoons
▪️your kitchen environment
Even slight moisture can introduce microbes. This is why we recommend finishing it within 30 days of opening.
But we know that life happens. If you miss days, travel, or forget your routine, this tiny amount of preservative ensures the malt doesn’t get spoiled instantly.
4. But is it safe?
The amount we use is:
▪️very small
▪️AYUSH-approved
▪️GMP-tested for safety
▪️commonly used in Ayurvedic syrups, Avalehas, and formulation
It does not reduce the potency of the herbs. It does not affect the therapeutic benefits. It simply keeps the formulation protected.
Think of the preservative as a seatbelt. You don’t wear a seatbelt because you expect an accident. You wear it just in case.
Similarly, we don’t add preservatives because our product is at risk. We add it just in case real-world usage leads to moisture or contamination, so the product stays safe for you.
