A composition for preserving food products, comprising:(i) from 85% to 97% by weight on the total weight of the composition of one or more aliphatic diols or esters thereof selected from the group consisting of: 1,3 diols and a mixture of 1,3 diols and 1,2 diols； and(ii) from 3% to 15% by weight on the total weight of the composition of one or more compounds selected from the group consisting of: monohydric aromatic alcohols, terpenes, terpenoids, guaiacols, phenols, diphenols, coumarins, anthraquinones, flavones, flavonoids, phenolic acids and derivatives thereof, hydroxycinnamic acids and derivatives thereof, and mixtures thereof.
