The production of enzyme based products in Thailand & emerging cosmetic & personal care industry. Presented to the IAB WOMEN IN SCIENCE INTERNATIONAL SYMPOSIUM ON
THE SCIENCE OF HEALTH, BEAUTY AND AGEING
7-8 MAY 2012
Authentic No 1 Amil Baba In Pakistan Amil Baba In Faisalabad Amil Baba In Kar...
How to produce enzyme based products at home: cleaning & Personal care
1. Murray Hunter
University Malaysia
Perlis
The production of enzyme based
products in Thailand & emerging
cosmetic & personal care industry
IAB WOMEN IN SCIENCE INTERNATIONAL SYMPOSIUM ON
THE SCIENCE OF HEALTH, BEAUTY AND AGEING
7-8 MAY 2012
58. 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.
59. 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.
60.
61.
62.
63.
64.
65.
66.
67.
68.
69.
70.
71.
72.
73.
74. Time
Energy
Enzymes start
forming here
Glucose
Microbes
Plus
Other 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
85. 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
97. 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
98. Attributes Generics Discount Lower Middle Leader Pharmac
y
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 LS
TEA LS
Secondary
Surfactant
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
99. Function Potential Material Objective
Primary 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)
100. Auxiliary cleaner
Anti dandruff
Protein stain remover (mouthwash)
Teeth whitener
Skin whitener???
Skin softener
Grease & oil remover
Dead skin remover (anti aging)
Odour remover
Antiseptic???
128. K-Development Model
Network
Umbrella Brand
(Direct Marketing Company)
Health
Beverages
Herbs &
Cosmetics
Nutraceuticals
Others
Funding Through
Prospectus
Integrated
Farming
Organic
Farming
R&D
Cluster
Entrepreneurship
Govt.
Support
Graduates Under
University Supervision
• Drive Marketing
• Product Development
• Business Operations
University Training
• Students
• Farmers
Application of University
R&D
Initial Grant
• UNDP
•Prospectus
• Zakat
• VC