Fruit, vegetable and tableware detergent with good rheological property

A fruit and vegetable tableware and detergent technology, applied in the direction of detergent compounding agent, detergent composition, organic washing composition, etc., to achieve the effect of convenient use

Active Publication Date: 2013-08-14
GUANGZHOU LIBY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The above-mentioned ingredients for adjusting the viscosity of the detergent all have defects in use

Method used

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  • Fruit, vegetable and tableware detergent with good rheological property
  • Fruit, vegetable and tableware detergent with good rheological property
  • Fruit, vegetable and tableware detergent with good rheological property

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023]

[0024] The preparation method of the present embodiment is as follows:

[0025] 1. Add measured deionized water, add chelating agent, stir until completely dissolved.

[0026] 2. Add sodium dodecylbenzene sulfonate, sodium fatty alcohol polyoxyethylene ether sulfate, alkylamidopropyl betaine, alkyl glycoside, and PPG-20 methyl glucose ether in sequence (the control sample does not need to be added). Before adding, ensure that the previous raw material has been completely dissolved.

[0027] 3. Add preservatives and viscosity modifiers, and continue to stir until the materials are completely dissolved and uniform.

[0028] Carry out temperature-viscosity measurement to the detergent of embodiment 1, detergency measurement, stability measurement, pH value measurement, test result is shown in Table 1.

[0029] Table 1 The performance measurement of the detergent of embodiment 1 and comparative sample 1

[0030]

[0031]

[0032] As can be seen from Table 1, E...

Embodiment 2

[0034]

[0035] The preparation method of the present embodiment is as follows:

[0036] 1. Add measured deionized water, add chelating agent, stir until completely dissolved.

[0037] 2. Add sodium dodecylbenzene sulfonate, sodium fatty alcohol polyoxyethylene ether sulfate, alkyl amidopropyl ammonium oxide, alkyl glucoside, PPG-20 methyl glucose ether (no need to add to the control sample), PPG in sequence -10 Methyl Glucose Ether (no need to add to the control sample). Before adding, ensure that the previous raw material has been completely dissolved.

[0038] 3. Add preservatives and viscosity modifiers, and continue to stir until the materials are completely dissolved and uniform.

[0039] Carry out temperature-viscosity measurement to the detergent of embodiment 2, detergency measurement, stability measurement, pH value measurement, test result is shown in Table 2.

[0040] The performance measurement of the detergent of table 2 embodiment 2 and comparative sample ...

Embodiment 3

[0044]

[0045] The preparation method of the present embodiment is as follows:

[0046] 1. Add measured deionized water, add chelating agent, stir until completely dissolved.

[0047] 2. Add sodium dodecylbenzene sulfonate, sodium lauryl alanine, alkylamide propyl ammonium oxide, PPG-10 methyl glucose ether (no need to add for comparison sample), sodium xylene sulfonate (comparison do not need to join). Make sure that the previous raw material is completely dissolved before adding.

[0048] 3. Add preservatives and viscosity modifiers, and continue to stir until the materials are completely dissolved and uniform.

[0049] Carry out temperature-viscosity measurement to the detergent of embodiment 3, detergency measurement, stability measurement, pH value measurement, test result is shown in Table 3.

[0050] Table 3 The performance measurement of the detergent of embodiment 3 and comparative sample 3

[0051]

[0052] As can be seen from Table 3, Example 3 has good d...

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Abstract

The invention discloses a fruit, vegetable and tableware detergent with a good rheological property. The detergent comprises the following raw material components in percentage by weight: 0.01-5.0% of a fluidity modifier, 5.0-40.0% of an anionic surfactant, 0.5-15.0% of a nonionic surfactant, 1.0-8.0% of an amphoteric surfactant, 0.1-8.0% of a viscosity modifier, 0.01-0.2% of an antiseptic agent, 0.01-0.5% of a chelating agent, 0.01-10% of other components, and the balance of deionized water. The invention relates to the detergent with viscosity characteristics, and the fluidity modifier is added into the detergent, so that the rheological property is improved, and the needs of consumers can be well satisfied.

Description

technical field [0001] The invention relates to the technical field of civilian cleaners, in particular to a fruit and vegetable tableware detergent with good rheology. Background technique [0002] Detergent feels thinner at high temperature, and has poor rheology at low temperature and is difficult to pour, which brings great inconvenience to consumers. It has been reported in the literature that for the detergent system, within a certain temperature range, the Arrhenius equation can be used to investigate the change of detergent viscosity with temperature, and the activation energy can be used to evaluate the sensitivity of the viscosity of the system to temperature. , The sensitivity of the viscosity of the detergent to temperature is mainly related to the raw materials of the system. [0003] A small amount of inorganic salt used to adjust viscosity in the system has little effect on the sensitivity of detergent viscosity to temperature (Chen Zhifeng, Jin Yan, Research...

Claims

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Application Information

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IPC IPC(8): C11D1/94C11D3/37C11D3/22C11D3/20C11D3/34
Inventor 万笑可刘庆刚吴婷周文杰张龙秋邱孟德
Owner GUANGZHOU LIBY
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