Multi-enzyme blend, Liquid

Intensa^® Core 220 L

Intensa® Core 220 L for hand dishwash is a uniquely stable enzyme blend. It delivers high performance on protein- and starch-based soils. It excels in water-rich detergents.

Description Key Benefits

Some of the toughest food soils contain a mix of protein and starch, including cheese sauces and pasta dishes like lasagna and spaghetti bolognese. Intensa^® Core 220 L targets them with a blend of protease and amylase enzymes. By breaking down the protein and starch in these soils, Intensa^® Core 220 L makes them easier to lift away from tableware and cookware.

Intensa^® Core 220 L is effective on tableware and cookware with a high level of mixed starch soiling, giving great results even in detergents with high water levels.

Stability for multi-enzyme formulations
Enzymes are proteins and proteases break down proteins in a reaction that needs water. That means that in storage, proteases in hand dishwash formulations can break down amylases that have also been added to the formulation. The result is reduced performance. We developed this product with Evity^® protease inhibitor technology to prevent this breakdown, so all the enzymes in your detergents can perform fully in the wash.
Built-in boron-free stabilizer
Boron is a mineral traditionally added to liquid detergents to secure enzyme stability. Exposure to higher levels may pose a health risk and many regulatory authorities set legal limits to boron levels in workplace air. This product technology ensures stability without boron in liquid formulations, allowing you to observe these limits and create a safer workplace.
Stable in the presence of strong chelators
Many hand dishwash detergents contain chelators to soften water and help with soil removal. Unfortunately, strong chelators can also remove the calcium ions that are crucial to an enzyme's structural stability. This product has been developed for compatibility with strong chelators.
Stable in water-rich formulations
Some hand dishwash formulations contain a lot of water and this can reduce the stability of certain enzymes. As enzymes lose their stability, they become less effective. This product has been developed for stability and consistent performance in formulations with high water content.
Multi-enzyme synergy
Most food soils are multi-layered, with each element in the food forming a layer. That means an enzyme’s access to its target element can be ‘blocked’. By clearing paths through the soil’s layers for one another, the enzymes in this product boost one another’s impact. The result is high performance on even the toughest food soils.