Making Basic Enzymes

The Cycle

Bromelain

Papain

i. Area of Industry ii. Enzyme iii. Application iv. Baking Industry v. Alpha-amylase &

Proteases vi. To break down starch

to sugar in flour and to lower the protein level of flour

vii. Biofuel viii. Cellulases & ligninases

ix. To break down cellulose into sugars so they

can be fermented x. Infant Foods xi. Trypsin xii. To predigest baby

foods xiii. Brewing xiv. Amylases,

glucanases, protases, betaglucosidase, amyloglucosidase

xv. To convert starch to simple sugar, split

polysaccharides into malt, improve filtration, production

of low-cal beer, remove cloudiness

xvi. Fruit Juices xvii. Cellulases, pectinases

xviii. To clarify fruit juices

xix. Dairy xx. Rennin, lipases, lactases

xxi. Hydrolising protein in cheese manufacturing,

ripening cheese and breaking down lactose to glucose

xxii. Detergent xxiii. Proteases, amylases, lipases, cellulases

xxiv. Pre-soaks, remove starch residues in machine

dishwashing, removal of fatty and oil stains, biological fabric

conditioners xxv. Meat xxvi. Papain xxvii. To tenderize meat

xxviii. Paper & Pulp xxix. Amylases, xylanases, Cellulases, ligninases

xxx. Degrade starch to lower viscosities to aid sizing

and coating paper, reduce bleach required for

discolouring, soften paper xxxi.

i. Enzyme ii. Source iii. Application

Catalase iv. Chicken Livers v. Food Processing

vi. Lipase vii. Cow pancreas viii. Food Processing

Actinidin ix. Kiwi fruit x. Food Processing

Amylase xi. Barley, bacillus, aspergillus

xii. Brewing, starch and baking

Bromelain xiii. Pineapples xiv. Brewing

Ficin xv. Figs xvi. Food Processing

Lipoxygenase xvii. Soybeans xviii. Food Processing

Papain xix. Papaya xx. Meat tenerising

Protease xxi. Bacillus xxii. Detegents

xxiii.

Time

Energy

Enzymes start forming here

Glucose

Microbes

PlusOther enzymes, amino acids, etc.

Basically: good smell good microbes, bad smell bad microbes.

Can measure reaction through brix level (refractometer)

Can identify and measure enzymes through

spectrophotometer

Enzymes

Enzyme s

papainbromelain

microbes

Coctail of enzymes, microbes bromelain

microbesmicrobes

microbesm

icro

bes

Time/days

Enzyme Production

Glucose consumptionMicrobial growth

Banana, grape, Pineapple, apple, orange, papaya, Mango stein

6 kilograms in various proportions according to person’s own formula

Honey 2 liters Water 20 Liters Procedure: Place all ingredients together in a sealed tank and mix. Leave for at least one year. This process can be sped up by placing an existing enzyme in the mixture.

Formula I: A General Enzyme Base for Cosmetic Products

Hunter & Yothangrong (2006)

Enzyme (base) Base will consist heavily of citrus fruits

15 Kilograms

Coconut oil or CDE 2 kilogram Ash water 15 kilograms

Formula 4: Dishwashing Liquid

Sodium Ammonian MonoEA DEA TEA

Lauryl Sulphate Lauryl Sulphate Lauryl Sulphate Lauryl Sulphate Lauryl Sulphate

Solubility Increases

Viscosity Decreases

Cold Storage Improves

Mildness Increases

Cost Increases

Use as an ingredient in standard formulations

Attributes Generics Discount Lower Middle Leader Pharmacy

Solids Level

5-15% 5-25% 10-30% 10-35% 25-40% 25-40%

Primary Surfactant

SLS SLES

SLS/ALS SLES

ALS/ MEA LS

ALS/ MEA LS

DEA LS TEA LS

DEA LSTEA LS

SecondarySurfactant

Alkanolamides Alkanolamides Alkanolamides Alkyl (amido)

Betaines & Amine Oxides

Alkyl (amido) Betaines &

Amine Oxides

Alkyl (amido) Betaines &

Amine Oxides

Alkyl (amido) Betaines &

Amine Oxides

Pacifier/Visc.

Control

Sodium Chloride

Ethylene Glycols

Sodium Chloride

Ethylene Glycols

Sodium Chloride

Ethylene Glycols

Glycol Stearates

Glycol Stearates

Glycol Stearates

Functional Ingredients

Maybe in ascetic quantities

Maybe in ascetic quantities

Maybe in ascetic quantities

Number of choices

Number of choices

Number of choices

Fragrance Low cost selections

Low cost selections

Low cost selections

Higher cost selections

Higher cost selections

Higher cost selections

Preservatives Formalin Formalin Sodium Benzoate

Number of choices

Number of choices

Number of choices

Enzymes here

Function Potential Material ObjectivePrimary surfactant

ALS, ALES, TLS, SLES, NaDOBS Performance, strength,

efficacy

Secondary surfactant/ Foam Stabiliser

Coconut MEA, Cocamide MEA, Cocamidopropyl Betaine or amine

Tactile and sensory perception, impact, theme ingredients, efficacy

Pacifier/Pearliser Ethylene Glycol Distearate, Glycol Stearate Tactile and sensory perception, general impression, impact

Viscosity Control

Sodium chloride or gums Ingredients, general impression, strength

Preservatives Potassium Sorbate, Diazolidonyl urea, Methyl and Propyl Parabens

Ingredients, general impression

Functional Additives

Guar, Hydroxypropyl Trimmonium Chloride Panthenol, Dimethicone, Hydrolysed Keratin Protein

Tactile and sensory perception, general impression, spiritual impression, impact, efficacy, intangible benefits, signal attributes

Fragrance Primarily aroma chemicals that are synthesized used in conventional products, or natural essential oils that become part of the active ingredients

General impression, odour profile, impact, efficacy, intangible benefits, signal attributes

Ascetic Ingredients

Aloe Vera, Green Tea Extract, Panthenol General impression, intangible benefits, tactile and sensory perception, impact, signal attributes

Dyes Mainly synthetic, more naturals General impression, signal attributes

Enzymes here

Shampoo System profile (what everything does)

Auxiliary cleanerAnti dandruff

Protein stain remover (mouthwash)Teeth whitener

Skin whitener???Skin softener

Grease & oil removerDead skin remover (anti aging)

Odour removerAntiseptic???