Textile anti-creasing agent
An anti-wrinkle agent and textile technology, applied in the field of daily chemical industry, can solve the problems of inconvenience and poor effect, and achieve the effect of comfortable wearing, improved elasticity and good hand feeling
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Embodiment 1
[0012] Raw materials: 15 parts of epichlorohydrin, 20 parts of fatty alcohol polyoxyethylene ether, 8 parts of amino silicone oil, 18 parts of water-soluble polyurethane resin, 30 parts of ammoniated epoxy resin, 25 parts of lactic acid, 15 parts of aluminum acetate, 40 parts of ethanol , 35 parts of dimethylol dihydroxyethylene urea and 600 parts of water. Its preparation method is as follows:
[0013] Mix the raw materials and pour them into water, stir evenly, heat to 40°C, keep for 40 minutes, then continue to heat up to 80°C, keep for 60 minutes, and wait for natural cooling to room temperature to obtain the finished product.
Embodiment 2
[0015] Raw materials: 8 parts of epichlorohydrin, 10 parts of fatty alcohol polyoxyethylene ether, 3 parts of amino silicone oil, 12 parts of water-soluble polyurethane resin, 20 parts of ammoniated epoxy resin, 15 parts of lactic acid, 10 parts of aluminum acetate, 25 parts of ethanol , 18 parts of dimethylol dihydroxyethylene urea and 300 parts of water. Its preparation method is as follows:
[0016] Mix the raw materials and pour them into water, stir evenly, heat to 50°C, keep for 30 minutes, then continue to raise the temperature to 90°C, keep for 90 minutes, and wait for natural cooling to room temperature to obtain the finished product.
Embodiment 3
[0018] Raw materials: 10 parts of epichlorohydrin, 12 parts of fatty alcohol polyoxyethylene ether, 5 parts of amino silicone oil, 13 parts of water-soluble polyurethane resin, 23 parts of ammoniated epoxy resin, 10 parts of lactic acid, 12 parts of aluminum acetate, 30 parts of ethanol , 20 parts of dimethylol dihydroxyethylene urea and 350 parts of water. Its preparation method is as follows:
[0019] Mix the raw materials into water, stir evenly, heat to 45°C, keep for 35 minutes, then continue to heat up to 85°C, keep for 80 minutes, and wait for natural cooling to room temperature to obtain the finished product.
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