Fruit and vegetable detergent and preparation method thereof
A technology of fruit and vegetable detergents and preservatives, which is applied in the direction of detergent compounding agents, detergent compositions, surface-active detergent compositions, etc., can solve the problems of insufficient purchasing power and high cost, and achieve remarkable antiseptic effects, less residues, and stable effect
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Embodiment 1
[0022] A fruit and vegetable detergent, comprising the following raw materials in parts by weight:
[0023] 28 parts of potato starch;
[0024] 6 parts of soybean saponin;
[0025] 3 parts of sodium fatty acid methyl ester sulfonate;
[0026] 4 parts of alkylphenol polyoxyethylene ether;
[0027] Sodium gluconate 6 parts;
[0028] 1 part of polyethylene glycol;
[0029] 2 parts of hydroxyethyl cellulose;
[0030] 1.3 parts of disodium edetate;
[0031] 0.5 parts of preservative Kasong;
[0032] 37 parts of ethanol;
[0033] Lemon essential oil 0.9 part;
[0034] 50 parts of water.
[0035] The preparation method of above-mentioned fruit and vegetable detergent, comprises the steps:
[0036] (1) Dissolve starch and sodium gluconate in water according to parts by weight, and stir for 20-30 minutes to obtain mixture a;
[0037] (2) Mix soybean saponin, sodium fatty acid methyl ester sulfonate, alkylphenol polyoxyethylene ether, hydroxyethyl cellulose, and ethanol accor...
Embodiment 2
[0040] A fruit and vegetable detergent, comprising the following raw materials in parts by weight:
[0041] 32 parts of lotus root starch;
[0042] 8 parts of soybean saponin;
[0043] Sodium fatty acid methyl ester sulfonate 2 parts;
[0044] 2 parts of alkylphenol polyoxyethylene ether;
[0045] Sodium gluconate 5 parts;
[0046] 3 parts of polyethylene glycol;
[0047] 3 parts of hydroxyethyl cellulose;
[0048] 0.9 parts of disodium edetate;
[0049] Preservative Kayson 0.3 parts;
[0050] 28 parts of ethanol;
[0051] 1.6 parts of lavender essential oil;
[0052] 55 parts of water.
[0053] The preparation method is the same as in Example 1.
Embodiment 3
[0055] A fruit and vegetable detergent, comprising the following raw materials in parts by weight:
[0056] 26 parts of cornstarch;
[0057] 8 parts of soybean saponin;
[0058] Sodium fatty acid methanesulfonate 1 part;
[0059] 2 parts of alkylphenol polyoxyethylene ether;
[0060] Sodium gluconate 3 parts;
[0061] 2 parts of polyethylene glycol;
[0062] 3 parts of hydroxyethyl cellulose;
[0063] 1.8 parts of disodium edetate;
[0064] 0.6 parts of preservative Kasong;
[0065] 28 parts of ethanol;
[0066] 1.3 parts of lemon essential oil;
[0067] 48 parts of water.
[0068] The preparation method is the same as in Example 1.
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