Keratin grime bound to calcium ions (keratin-Ca) is known to be one of the most difficult bathtub grimes to remove. In this presentation, we report on the effect of combining surfactants and chelating agents on the removal of keratin-Ca in order to make it easier to clean the bathtub more quickly without scrubbing. Our approach was to focus on keratin swelling, which we achieved by applying aqueous solutions containing chelating agents with excellent calcium ion capture capability and specific anionic surfactants, the combination of which synergistically improved the swelling ratio, resulting in quick, easy removal of keratin-Ca when rinsed without scrubbing. Focusing on wettability and permeability, it was clarified that improving solution permeation due to the specific anionic surfactant contributed to the keratin-Ca swelling.

It was 1913 when an enzyme was first incorporated into a laundry detergent, and it has passed over 100 years since then. During these years, the detergent formula and detergent enzymes have evolved remarkably in parallel. With the current trend toward SDGs and soaring raw materials prices, the detergent industry seems to be approaching a turning point. In this review, we would like to review the detergent development from the angle of the detergent enzyme development. In addition to that, we would like to give a perspective on the laundry detergent of the future.

NMR (Nuclear Magnetic Resonance) is an analytical technique that detects the magnetic moment of hydrogen atoms and other nuclei and is mainly used for structural analysis. On the other hand, TDNMR (Time Domain Nuclear Magnetic Resonance) is an analytical instrument that evaluates physical properties based on relaxation times. The relaxation time reflects molecular mobility, and it is possible to determine the amount of water and oil, evaluate physical properties such as hardness and softness of samples, and evaluate the particle size distribution and dispersibility of W/O and O/W emulsions and so on. This paper introduces examples of state analysis of foods, cosmetics, and other industrial products containing fats and oils using this analytical method.