Glossary
Amylase — Glossary
The starch-cutting enzyme — handles the carbohydrate fraction of organic soils.
Amylase is the enzyme class that breaks down starch — the carbohydrate component of food residue and mixed organic soils. It complements protease (protein) and lipase (fat) in a complete enzyme formula.
Less central to pet odor than protease, but part of the blend covering the full mixed deposit.