Detergent Enzymes Alkaline Protease Lipase Amylase Cellulase

Detergent enzymes alkaline protease lipase amylase cellulase

enzymes in dishwashing

Modern dishwashing detergents face growing consumer demand for effective cleaning of dishes. Enzymes are a key ingredient in effectively removing stubborn dirt and dry grime from dishware and keeping glassware shiny. Enzymes clean well under mild conditions, helping to reduce cloudiness in glassware.

In addition, enzymes enable environmentally friendly detergents. Phosphates have been used in dishwashing detergents in the past to keep dishes clean, but they can damage the aquatic environment and are increasingly being banned from detergents around the world. The combination of modified detergent compositions and the use of multi-enzyme solutions allows detergent manufacturers to replace phosphates without compromising cleaning performance. To remove protein stains, protease is used; amylase is used to remove starch stains.

Protease for cleaning dishes and cutlery.

Some of the more difficult stains to remove from dishes and cutlery are egg yolk/milk, egg yolks, whole eggs, egg whites, and ground meat and oatmeal mixtures. The reason for this is that these foods contain protease inhibitors. The protease is specifically designed to overcome the high levels of protease inhibitors found in eggs. These inhibitors effectively inactivate detergent proteases, resulting in reduced cleaning performance not only on the egg stain itself, but also on all protein-containing soils in the same dishwasher load.

Amylase enzyme used to clean starchy soil from tableware. 

In automatic dishwashing, most dirt is physically washed away by water jets. However, food often leaves behind a grimy film containing starch/protein. If not removed, these films can build up over time. Larger clumps of burnt and caked soil may also remain. These soils are prime targets for enzymes.

Enzymes target the film of starchy/proteinaceous dirt that forms over time.

The history of enzymes in detergents

The first enzymatic detergent was introduced into the household market as early as 1913. The German company Rohmhas used the patent of Dr. Otto Rohm to add trypsin extracted from pig pancreas to its detergent Burnus.

Due to the insufficient activity of the protease trypsin and its poor stability in detergents, the enzyme concept did not become popular until 1963, when Alcalase®, a bacterial protease that was more stable to alkalis and builders, was introduced. Small detergent manufacturers in Switzerland and the Netherlands were pioneers in the commercial use of Alcalase, initially believing that Alcalase was only suitable for cleaning blood-stained clothing in hospitals and slaughterhouses.