Amylases

Using enzymes in detergents is a cost-effective option that offers higher yields. Detergent enzymes can easily work in lower washing temperatures. This is especially effective in colder regions saving energy used to heat water for washing purposes. These enzymes are mixed with other ingredients like surfactants and bleaching systems optimized for lower temperatures, thus creating cold-water detergents.

Amylases are used in enzyme detergent formulation for removing starchy stains. Some examples of starch stains are pasta, rice, potato, baby food, chocolate, and gravy stains. α-amylases are assisted by the gelatinization and swelling of cooked food to remove the starch stains quickly. They also prevent the swollen starch from sticking to crockery and fabric surfaces. Food items include a mix of fat, protein, and starch.