Soapberries must go through several stages of bio-tech treatment before they can be safely used, and we accomplish this through a patented continuous fermentation process (brewing fermentation) which is very similar to the wine making process. The natural yeast particles produced during fermentation decompose sugar, releasing “steady-state” fructose amino acid, and the end result is soapberry anhydride. No preservatives (such as ethylene acid) or microbial antibacterial agents are required to prevent unwanted bacteria from decomposing or rotting.