Detergents differ in formulation and in characteristics such as sudsing, density, and level of scent. We offer two laundry programs that utilize enzyme technology, both a liquid and a solid. Enzymes break down soils into simpler forms that can easily be removed by the cleaner. Amylase facilitates the removal of starch containing stains, e.g. from pasta, potato, gravy, chocolate and baby food. Dried-up starch is difficult to remove at medium to low temperatures.
Amylase adheres to the surface of laundry, acting as an adhesive for other stain components.
Amylase hydrolyzes the starch into dextrins and sugars which are readily dissolved in the washing liquor. The enzyme hydrolyzes triglycerides into mono-and diglycerides, glycerol and free fatty acids, all of which are more soluble than the original fats. Protease is used in detergents to remove protein-based stains such as grass, blood, mucus, feces, and various foods such as egg and gravy. These substances are almost insoluble and they tend to adhere to textiles and other surfaces. Protease enzymes hydrolyze protein in stains into peptides which are readily dissolved or dispersed in the washing liquor.