Valency Organics

Enzymes are required to degrade stubborn stains composed of proteins (e.g., milk, cocoa, blood, egg yolk, grass), fats (e.g., chocolate, fats, oils), starch (e.g., flour and potato stains), and cellulose (damaged cotton fibrils, vegetable and fruit stains). Each type of stain requires a different type of enzyme: proteases for proteins, lipases for greases, α-amylases for carbohydrates, and cellulases for cellulose.