I can see how enzyme laden products such as the ones you mentioned can indeed shift certain stains in cool-warm.
However cold for me is 60F, from 85F starts to be on the warm side.
You know, being a cook and using clothes to do pretty much everything in the kitchen, from drying hands hands after touching something or squeezing parsley juice to make dried garnishing parsley, I do think certain stains or dirts will not budge in cold water ever.
That I think can be especially true for bleachable stains, such as the parsley green mentioned before or red tainted oil from tomato sauce, grease-oils is not the big issue as lipase in modern products is able to break it in lukewarm-warm, same is for many protein or starch stains Thanks to the other enzymes, but the pigments can be quite problematic if no hot water and oxygen is used.
Especially when they sit about a week waiting to have enough stuff to launder.
Also, kitchen stuff takes a very bad odour itself while cooking, even if not that dirty,its a kind of sour smell that will never completely go awayvand will pop out while ironing unless one use at least 140F and a good oxygen detergent.
No matter how much you soak 'em.
I also do not picture yellowed or stuff that sat unused for long to turn white again in cold or cool, of course I'm talking of procedures that never involves LCB or powerful whitening alternative safer products, that does well in cool water as LCB do, such as hydrosulfite which is the whitening option for the woolen garments that won't stand LCB and works great on cottons too (less on synthetics as some reacts turning grey).
