3.7.3 Functions of other components of a detergent 1. ENZYMES: Enzymes are proteins produced by living cells (animal and vegetable) and are able to transform organic materials with a high molecular weight, such as starches, proteins and fats, into more easily soluble products. These integrate with and facilitate the action of the detergent, eliminating protein-based dirt. Their direct action also facilitates the removal of other types of dirt. In order to give positive results, enzymatic products must be used at temperatures between 40°C and 60°C (maximum). At higher temperatures, the proteins contained in the enzymes (which are temperature-labile) are vulnerable to denaturing.
Denaturation causes irreversible alterations in the structure, leading to the loss of the enzymatic action. Protease - which is present in enzymatic detergents - is equally active in the presence of fresh and old proteins alike. Enzymatic detergents are especially active in both the pre-wash phase and in separate soak cycles. In all soak processes, products containing enzymes able to dissociate the proteins improve the results of the wash considerably. In addition, enzymes vertically break down scale incrustations deposited on the appliance, thus helping to detach the alkalis present in the detergent. 2. STABILIZING AGENTS:
These are chemical products designed to control the uniformity of the bleach by stabilizing the washing solution. 3. CMC: CMC is used to hold the dirt in suspension so that dirt particles are not re-deposited on the fabrics. 4. COLOURING AGENTS: These serve exclusively to make the product more attractive to the eye. 5. PERFUMED ESSENCES: Give the washing a pleasant fragrance. 6. TAED: TAED reacts with the perborate to form peracetic acid, which has strong bleaching and disinfectant properties even at low temperatures (reacting from a temperature of just 30°C). However, if the TAED content is excessive, coloured fabrics may fade.
By itself, perborate reacts at temperatures in excess of 60°C, while perborate with TAED begins to react at 30°C. 7. PVP: An ingredient that prevents colour transfer. 8. LIPASE: Chemical substances (enzymes) that dissolve fats by hydrolization. 9. PROTEASE: Chemical substances that destroy proteins (casein, albumin, gelatine, blood protein, perspiration, food residue, fruit juice). These release albumin molecules, which become soluble in water. SOI/DT 2006-03 dmm 14/70 599 37 67-82