Industrial enzymes product formulation

Until the end of the sixties enzyme products such as the detergent proteases were just powder products. Today very few powdered-enzyme products remain. All detergent enzyme products from the larger enzyme suppliers arc either hquid formulations or granulated and further protected by coatings. Today formulation techniques really have become a science with MAC-values in production facilities of 10-100 nanogram/m air. It is further recommended that the use of such safe enzyme products shall be planned such that the liquid enzyme product is not spilled and allowed to diy and aerosol formation shall be prevented. With these simple rules in mind, industrial enzymes arc very safe. 

RAPIDASE XC-T is an industrial grade enzyme preparation formulated to a standardized alpha amylase activity with water and sodium chloride. Alpha amylases catalyze the hydrolysis of alpha-1,4 glucosyl linkages in polysaccharides such as starch and glycogen. This enzyme product is used by the textile industry to improve the deslzing of cloth by hydrolyzing starch in the fiber coating. 

The use of enzymes in detergent formulations became a practical matter in the mid-1960s when Novo Industry began production of proteases by microbial fermentation. These enzymes were stable at the high temperatures and alkalinity encountered in dishwashing. 

Most industrial enzymes are produced by micro-organisms via submerged fermentation. Most fermentations are aerobic. The production process of industrial enzymes can be divided into three steps fermentation, recovery, and formulation. 

Above strategies for strain improvement and production process optimization may lead to reduction of the cost of enzymes to an extent however, downstream processing and product formulation for reasonably purified and highly stable enzymes are the key step toward success of any enzyme industry. 

French researchers provided an alternative to the tartrazine synthetic colorant (E 102), valorizing a phloridzine oxidation product (POP) generated as a by-product of the cider industry. Phloridzine is a polyphenol specific to apples and shows good antioxidant capacity. When apples are pressed to yield juice, phloridzine, oxygen, and polyphenoloxidase enzyme combine to form POP. This brilliant yellow natural colorant with nuances dependent on pH level can be incorporated easily into water-based foods such as beverages (juices, syrups) and confectionery creams because it is stable during production processes. Details about the specific formulations of these colorants are presented in Section 5.1. 

Specialty chemicals are formulations of chemicals containing one or more fine chemicals as active ingredients. They are identified according to performance properties. Customers are trades outside the chemical industry and the public. Specialty chemicals are usually sold under brand names. Suppliers have to provide product information. Subcategories are adhesives, agrochemicals, biocides, catalysts, dyestuffs and pigments, enzymes, electronic chemicals, flavors and fragrances, food and feed additives, pharmaceuticals, and specialty polymers (see Chapter 11). 

The application of enzymes is now well documented. They are used in organic chemistry - mainly for the production of optically pure compounds - synthesis of detergents and emulsifiers, lipid modification, laundry formulations, food and beverage production etc. [1 - 6]. Due to their high chemo-, regio- and stereoselectivity, activity at ambient temperatures and pH, biocatalysts are often superior to chemical ones and this might explain that a considerable number of industrial bioprocesses have been established in recent years [2,7]. 

Liposomes have been used for years as components of drug delivery systems, and as transdermal carriers of active ingredients in the cosmetic industry (307, 308). More recently, liposomes have found use in the food and nutritional supplement industries. Keller (308) lists more than a dozen nutritional products on the market that have been formulated with novel liposome-based delivery systems. In the food area, hposomes have been studied for their ability to encapsulate and provide controlled release of enzymes (309, 310), and liposome-encapsulated enzymes have been used to accelerate the ripening of cheese (311). 

---