Starch is a large polymer formed by glucose units. Amylases break down starch into small fragments of water-soluble dextrins, improving dirt removal. Starches are present in most foods: mashed potatoes and legumes, mashed wheat flour, cornmeal sauces, gestal desserts, cereal flakes, etc.
It is a stabilized enzyme, with high lipolytic activity. Detergent applications for cold washing. BIOLIPASE «L» hydrolyzes triglycerides more easily dispersible. The product has a positive effect on cotton, mix and synthetic garments, on the removal of fatty stains and the whiteness of the tissues.