Sustainable Cleaning: Enzyme Efficacy in Automatic Dishwashing Under Stressed Conditions
Time: 2:00 pm - 2:20 pm
Theatre: Arena 4
The industry trend towards more sustainable cleaning affects both appliance manufacturers and detergent formulators. In automatic dishwashing the main wash temperature used in the IKW test protocol has been gradually reduced from 55 to 45 degrees C. Detergent manufacturers have developed product formats that dissolve faster and are highly concentrated to reduce the chemical load. New “green” chelants have been introduced as alternative for sodium tripolyphosphte. Enzymes – being produced by fermentation and active as bio-catalysts – have contributed to sustainable dishwashing for many years. Their efficacy in automatic dishwashing is influenced by multiple factors such as cycle length, water hardness and temperature, product dissolution rate, and in-wash physical properties.
The interaction between these factors on the cleaning performance of enzymes is not always fully understood. In this presentation the author will provide some application examples to illustrate enzyme-detergent interaction, and how IFF is using modern biotechnology to develop enzymes that are tailored towards the needs of a sustainable dishwashing industry.