Product Characteristics
- Enzyme Type:
-
- Protease – breaks down proteins (e.g. meat, excreted/secreted proteins) into amino acids.
- Lipase – breaks down fats/grease into fatty acids and glycerol. If not broken down, fats can go rancid & lead to off-odors and blocked drains/fat grease traps.
- Amylase – starch acts as a glue for dirt – amylases catalyze the break-down of starch into sugars which are then further used as a food source by the bacillus.
- Salmonella: Not detected
- pH: 7.0-8.5
- Appearance: Clear liquid
- Fragrance: No fragrance added
- Stability: Stable at 2°-65°C
- Shelf life: Two years at room temperature (25° C)