Henkel

Last updated January 31, 2026

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Maillard reaction inhibiting enzymes: HenkelRecent Research Landscape

Reducing sugars in sustainable raw materials cause browning and degradation that ruin detergent shelf-life. Enzymatic inhibition prevents these chemical reactions to maintain product stability and aesthetic quality.

What technical problems is Henkel addressing in Maillard reaction inhibiting enzymes?

Undesirable product discoloration

(7)evidences

Reducing sugars in raw materials react with amino groups to cause discoloration and loss of active ingredient efficacy. Preventing this chemical instability maintains product aesthetic and functional integrity.

Laundry fabric color degradation

(3)evidences

Uncontrolled migration of dyes during washing leads to garment discoloration and cross-contamination. Preventing this degradation preserves original fabric appearance and extends textile lifespan.