making enzymes for cosmetics at home

Murray Hunter & Kitt irat Yothangrong

Introduction

Catalase

Bromelain

Papain

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.

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.

Banana, grape, Pineapple, apple, orange, papaya, Mango stein

6 kilograms in various proportions 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.

Formula I: A General Enzyme Base for Cosmetic Products

Hunter & Yothangrong (2006)

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

Than

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