Material technology profile

Odor control

Inhibits the odour-causing bacteria that grow in sweat, keeping garments fresh through high-output activity, multi-day wear and indoor drying. The smell comes from bacteria breaking sweat down, not from sweat itself

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How it works

Stop odour at the source

Fresh sweat is close to odourless; the smell appears once bacteria break its components down. The antimicrobial is fixed to the fibre surface, limiting how those bacteria multiply on the cloth and so reducing the odour compounds they produce. It acts on the bacteria in the fabric, not on the wearer

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Performance Profile

Evidence-led proof points explain what this material technology delivers. Values depend on construction and verified testing.

01 Inhibits Odour Bacteria

Inhibits Odour Bacteria

Fresh sweat is close to odourless — what makes the smell is the bacteria that break it down. The antimicrobial sits on the fibre surface and limits how those bacteria multiply in the cloth, so a garment taken off after hard training does not turn sour straight away. It treats the fabric, not the skin

02 Fewer Washes

Fewer Washes

Smell, not dirt, is what sends most garments to the wash. When the fabric itself holds odour bacteria back, a piece can be worn several times before it needs a cycle. The gains compound: shape, colour and performance finishes wear down faster in the machine than they do in use, so washing less keeps a garment working longer, and the water and energy saved add up cycle by cycle. On a work trip, a multi-day route, or through a damp season when nothing dries, it also means packing fewer pieces

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Performance may vary by fabric and construction. Confirm values against approved test documentation.

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info@tbim.com.tw

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