“…1) such as potassium, calcium and sodium inhibit moulds and yeasts, and are used as preservatives to avoid further fermentation in tobacco and foods such as wines, butter, cheese, yoghurts or dried fruits … (1, 2). In cosmetics (3) and pharmaceuticals (4), they are used mainly in fatty acids and polyoxyethylene‐based products (5). Those chemicals also improve milling characteristics in cold rubber, and may be used in copolymerization, as intermediate for plasticizers and lubricants, in adhesives, glues, inks, paints, varnishes, tanning agents and metalworking fluids (1).…”