Foam type fruit-vegetable and tableware detergent composition

Abstract

The invention discloses a foam type fruit-vegetable and tableware detergent composition, which contains the following raw materials: 1%-15% of a special anionic surfactant magnesium alkylbenzene sulfonate; 5%-50% of other surfactant; 0.1%-5.0% of a cosolvent; 0.01%-2% of a bactericidal preservative; 0.04%-0.1% of other components; and the balance deionized water. The composition provided by the invention selects the special combination of magnesium alkylbenzene sulfonate, other surfactant and assistants, so that the detergent maintains the basically no viscosity and stable foam state. By means of a push type foam pump head or jet type foam nozzle, the detergent is extruded or jetted in the form of foam. Being different from traditional fruit-vegetable and tableware detergents, the detergent composition is used for cleaning by means of the foam directly pushed or jetted out of a container, dissolution of the detergent in water and stirring of it into foams before cleaning can be unnecessary. The detergent composition is mainly used for cleaning fruits and vegetables and tableware, and has the characteristics of convenience, rapidity, and strong decontamination, etc.

Description

technical field [0001] The invention belongs to the technical field of daily chemical products, in particular to a foam type fruit and vegetable tableware detergent composition. Background technique [0002] Fruit and vegetable tableware detergent is a daily chemical product that people have more contact with in daily life. Its main function is to clean tableware, fruits, vegetables, etc. Its product appearance is generally light yellow or yellow transparent liquid with a certain viscosity. It is to dissolve the cleaning agent into the water, stir up the foam and clean the tableware, fruits and vegetables. [0003] With the development of the times and the improvement of people's lives, people have higher and higher requirements for fruit and vegetable dishwashing products. In addition to maintaining the proper washing ability and washing feel of fruit and vegetable dishwashing detergents, their convenience and convenience are also affected. more and more consumers' attenti...

AI Technical Summary

Problems solved by technology

[0004] At present, the main components of conventional fruit and vegetable dishwashing detergent compositions are composed of surfactants and other additives. When the surfactants are combined to a certain concentration, they will form micelles. These surfactant micelles are very easy to form rods and networks. micelles, so that the fruit and vegetable cleaning agent products have a certain viscosity; and because the raw materials contain certain inorganic salt impurities, the addition of inorganic salts will compress the double layer structure of the micelles, which will lead to an increase in the aggregation number of the micelles. Will increase the viscosity of the product

[0005] In addition, conventional fruit and vegetable dishwashing detergents will also add thickener ingredients. The addition of thickeners can increase the number of micelles in the surfactant solution, thereby affecting the shape of micelles formed by micelles, and further increasing the viscosity of the product. The fruit and vegetable dishwashing detergent composition with a certain viscosity cannot be sprayed in the form of foam

[0006] Thereby, existing fruit and vegetable dishwashing detergent product can't satisfy consumer's diverse demand, still needs the necessity of further improving formula.

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