Making Basic Enzymes at Home

2. The Cycle

3. Bromelain

4. Papain

5. i. Area of Industry ii. Enzyme iii. Application
iv. Baking Industry v. Alpha-amylase & vi. To break down starch
Proteases to sugar in flour and to lower
the protein level of flour
vii. Biofuel viii. Cellulases & ix. To break down
ligninases cellulose into sugars so they
can be fermented
x. Infant Foods xi. Trypsin xii. To predigest baby
foods
xiii. Brewing xiv. Amylases, xv. To convert starch to
glucanases, protases, simple sugar, split
betaglucosidase, polysaccharides into malt,
amyloglucosidase improve filtration, production
of low-cal beer, remove
cloudiness
xvi. Fruit Juices xvii. Cellulases, xviii. To clarify fruit juices
pectinases
xix. Dairy xx. Rennin, lipases, xxi. Hydrolising protein in
lactases cheese manufacturing,
ripening cheese and breaking
down lactose to glucose
xxii. Detergent xxiii. Proteases, amylases,xxiv. Pre-soaks, remove
lipases, cellulases 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, xxx. Degrade starch to
Cellulases, ligninases lower viscosities to aid sizing
and coating paper, reduce
bleach required for
discolouring, soften paper
xxxi.

6. 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, xii. Brewing, starch and
aspergillus 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.

10. Energy
Basically: good smell good microbes, bad smell bad
microbes.
Microbes Can identify and measure
enzymes through
spectrophotometer
Enzymes start
forming here
Enzymes
Plus
Other enzymes,
amino acids, etc.
Can measure reaction through brix
level (refractometer)
Glucose
Time

13. papain
bromelain
microbes
Enzyme s

14. Coctail of enzymes, microbes
bromelain
microbes
microbes
microbes
crobes

15. Glucose consumption
Microbial growth
Enzyme Production
Time/days 

16. Formula I: A General Enzyme Base for
Cosmetic Products
Banana, grape, Pineapple, apple, 6 kilograms in various proportions
orange, papaya, Mango stein 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.
Hunter & Yothangrong (2006)

17. Formula 4: Dishwashing Liquid
Enzyme (base) Base will consist 15 Kilograms
heavily of citrus fruits
Coconut oil or CDE 2 kilogram
Ash water 15 kilograms

19. 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

20. Attributes Generics Discount Lower Middle Leader Pharmac
y
Solids 5-15% 5-25% 10-30% 10-35% 25-40% 25-40%
Level
Primary SLS SLS/ALS ALS/ ALS/ DEA LS DEA LS
Surfactant SLES SLES MEA LS MEA LS TEA LS TEA LS
Secondary Alkanolamides Alkanolamides Alkanolamides Alkyl (amido) Alkyl (amido) Alkyl (amido)
Surfactant Alkyl (amido) Betaines & Betaines & Betaines &
Betaines & Amine Amine Oxides Amine Oxides Amine Oxides
Oxides
Pacifier/Visc. Sodium Chloride Sodium Chloride Sodium Chloride Glycol Glycol Glycol
Stearates Stearates Stearates
Control Ethylene Glycols Ethylene Glycols Ethylene Glycols
Functional Maybe in ascetic Maybe in ascetic Maybe in ascetic Number of Number of Number of
Ingredients quantities quantities quantities choices choices choices
Enzymes here
Fragrance Low cost selections Low cost selections Low cost selections Higher cost Higher cost Higher cost
selections selections selections
Preservatives Formalin Formalin Sodium Benzoate Number of Number of Number of
choices choices choices

21. Shampoo System profile (what everything does)
Function Potential Material Objective
Primary surfactant ALS, ALES, TLS, SLES, NaDOBS Performance, strength,
efficacy
Secondary surfactant/ Coconut MEA, Cocamide MEA, Cocamidopropyl Tactile and sensory
perception, impact, theme
Foam Stabiliser Betaine or amine
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 Ingredients, general
impression
Propyl Parabens
Functional Additives Guar, Hydroxypropyl Trimmonium Chloride Tactile and sensory
perception, general
Panthenol, Dimethicone,
impression, spiritual
Hydrolysed Keratin Protein impression, impact, efficacy,
Enzymes here intangible benefits, signal
attributes
Fragrance Primarily aroma chemicals that are synthesized General impression, odour
profile, impact, efficacy,
used in conventional products, or natural essential
intangible benefits, signal
oils that become part of the active ingredients 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

22. 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???