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

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

Example Embodiment

[0022] Example 1

[0023]

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

[0025] 1. Add a good amount of deionized water, add a chelating agent, and stir until completely dissolved.

[0026] 2. Add sodium dodecyl benzene sulfonate, fatty alcohol polyoxyethylene ether sodium sulfate, alkyl amidopropyl betaine, alkyl glycosides, and PPG-20 methyl glucose ether in sequence (the control sample does not need to be added). Before adding, ensure that the previous 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] The temperature-viscosity measurement, detergency measurement, stability measurement, and pH measurement were performed on the detergent of Example 1. The test results are shown in Table 1.

[0029] Table 1 Performance measurement of detergents in Example 1 and Comparative Sample 1

[0030]

[0031]

[0032] It can be seen from Table 1 ...

Example Embodiment

[0033] Example 2

[0034]

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

[0036] 1. Add a good amount of deionized water, add a chelating agent, and stir until completely dissolved.

[0037] 2. Add sodium dodecyl benzene sulfonate, fatty alcohol polyoxyethylene ether sodium sulfate, alkyl amide propyl ammonium oxide, alkyl glycoside, PPG-20 methyl glucose ether (the comparison sample does not need to be added), PPG -10 Methyl Glucose Ether (no need to add to the control sample) Before adding, ensure that the previous 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] The temperature-viscosity measurement, detergency measurement, stability measurement, and pH measurement were performed on the detergent of Example 2. The test results are shown in Table 2.

[0040] Table 2 Performance measurement of detergents in Example 2 and Comparative...

Example Embodiment

[0043] Example 3

[0044]

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

[0046] 1. Add a good amount of deionized water, add a chelating agent, and stir until completely dissolved.

[0047] 2. Add Sodium Dodecylbenzene Sulfonate, Sodium Lauryl Alanine, Alkyl Amidopropyl Ammonium Oxide, PPG-10 Methyl Glucose Ether (No Need to Add for Control), Sodium Xylene Sulfonate (Comparison) No need to join). Before adding, ensure that the previous material has been completely dissolved.

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

[0049] The temperature-viscosity measurement, detergency measurement, stability measurement, and pH measurement were performed on the detergent of Example 3. The test results are shown in Table 3.

[0050] Table 3 Performance measurement of detergents in Example 3 and Comparative Sample 3

[0051]

[0052] It can be seen from Table 3 that Example 3 has good det...

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PUM

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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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