Abstract: Method for producing a stabilizing, preserving and delaying product for foodstuff. It comprises the production by dissolution of salts of sodium, potassium, magnesium, lithium or of organic bases, and others of fatty acids of vegetable, animal or synthesis origin in hydroalcoholic solutions, at temperatures appropriate according to the melting point of the fatty acid used, so that solid products are obtained with a percentage of ethanol, varying between 30% and 90%, for producing an evaporation of its alcoholic contents till it substantially consumes out, with an average composition of pure ethanol of 87%; salt of sodium, potassium, magnesium, lithium or of organic (alkaline) bases such as trietanolamine, etc. in an amount of 7.8% and 4.4% of water, the evaporation being delayed by addition of fatty alcohols which form a crystalline network.