Edible detergent and preparation method thereof

Abstract

The invention relates to edible detergent and a preparation method thereof. The edible detergent is characterized by comprising, by weight, 5-15% of food-grade polyglycerin ester, 2-10% of dipotassium glycyrrhizinate, 0.1-4% of food-grade polybasic acid, 0.1-3% of food-grade polybasic acid salt, 0.2-2% of food-grade soluble colloid, 0.05-1% of food-grade spice, 0-0.5% of food-grade preservative, and 70-85% of water. Compared with the existing environment-friendly detergent produced by conventional preparation techniques, the edible detergent is better in stability, better in detergency, better in foaming performance and lower in cost.

Description

technical field [0001] The invention relates to detergent, in particular to an edible detergent and a preparation method thereof. Background technique [0002] Sodium alkylbenzene sulfonate and fatty alcohol polyoxyethylene ether derived from petroleum are used as detergents, and fatty acid diethanolamide is used as a foam stabilizer and thickener. It is a classic dishwashing liquid for fruit and vegetables, because of its pleasant appearance and fragrant smell , suitable consistency, strong degreasing and cleaning ability, rich and long-lasting foam, hard water resistance, no obvious short-term toxicity, suitable for cleaning delicate items, low price and many other advantages, it has long been the mainstream product in the market. However, the results of toxicological research in the past half century have made consumers aware of the potential risks of exposure to such chemical detergents in the following aspects. [0003] (1) Harm to human health: [0004] ① Practitione...

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Problems solved by technology

[0004] ① Practitioners who have been exposed to chemical detergents for a long time are worried about the excessive traces of petrochemical product residues such as benzene, alkylbenzene, dioxane and nitrosamines;

[0011] ① The degradation process of chemical detergent is easy to produce toxic intermediates, which will deteriorate the water quality;

[0013] ③The discharge of chemical detergent increases the difficulty of wastewater treatment

However, due to cost constraints, alkylbenzenesulfonic acid and its salt series products, which are cheap raw materials with excellent decontamination effects, are still widely used in detergents as cost-reducing additives. Alkylbenzene, dioxane and nitrosamines The risk of exceeding the standard of other ingredients still exists, and the addition of new chemical substances has increased the types of residual by-products of chemical reactions, and the degree of natural green environmental protection of products has not improved much

[0017] (2) Fatty acids and fatty alcohols, the main ingredients of synthetic surfactants, are shifting from petrochemical sources to plant sources. The detergent manufacturing industry has taken a gratifying step towards a green direction. With the increase of unstable factors brought into the final product and the high price of raw materials, the proportion of such surfactants used in the detergent manufacturing industry is extremely small

[0018] (3) Alkyl glucoside surfactants, known as pure natural sources, are popular in the detergent industry, which greatly reduces the skin irritation of traditional chemical detergents, but their degradation products fatty alcohols are harmful to human health. The impact is controversial, so this series of products should not be used to prepare edible dish soap;

[0020] (5) Natural plant extracts with detergent activity such as tea saponin, saponin and sapindus extract have been tried in special functional detergents, but the hemolytic toxicity of saponins has always been a concern for people; Edible natural surfactants such as ginsenoside, gypenoside and soybean saponin are rare in variety, with extremely weak washing ability, inconspicuous foaming effect, and poor foam persistence. In addition, the limitations of the purification process make the ineffective ingredients of these products complicated. The prepared edible detergent has poor stability, is expensive and cannot be commercialized

[0021] (6) Most of the edible traditional synthetic surfactants represented by sucrose fatty acid esters are emulsifiers, and the HLB value does not exceed 16, so they cannot be used as detergents, and such food additives can inhibit foam Effect, unfavorable dispersion and suspension of dirt

[0022] The edible polyglyceride series products recently introduced to the market, due to the imperfect preparation process, the content of ineffective components and isomers in the finished product is relatively high, the cleaning power is not strong, and it is accompanied by low-temperature turbidity, consistency reduction and anti-foaming, etc. Side effects, it is difficult to really be used as the main surfactant in edible dish soap

[0023] Edible anionic surfactants, which have dual functions of foaming and cleaning, have not been successfully developed so far, and the overall cleaning effect of edible detergents is not as good as that of traditional chemical detergents.

[0024] In view of the above reasons, it is difficult to popularize edible dishwashing liquid. At present, such products circulating in the international market are only Jingzhe dishwashing liquid produced in Japan. The price is high, and the detergency and foaming performance are not ideal.

There are similar products in Taiwan, but they have serious stability problems and cannot be commercialized

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