Microemulsion type long-acting edible detergent and preparation method thereof

Abstract

The invention relates to a microemulsion type long-acting edible detergent and a preparation method thereof. The invention discovers a microemulsion system which can stabilize sodium fatty acid acyl lactylate in the water phase for a long time. The unique molecular structure of polymerized glycerol with a small amount of ring chains as the main type and the lipotropic affinity of medium-chain fatty acid monoglycerides effectively protect the ester groups in sodium fatty acyl lactylate and maximize the use of fatty acyl lactylate The advantages of sodium lactate, such as strong cleaning and high-efficiency foaming, make the storage period of the finished product more than 200 days. In addition, the thickening principle of high-oil phase emulsion is skillfully used to obtain a high-viscosity O / W micro-emulsion transparent system with a refreshing skin feeling, and to avoid the disadvantages of anti-foaming of lipids, and to obtain an edible detergent with ideal consistency and uniform texture , strong washing effect, moisturizing skin care, obvious foaming, long-lasting effect, and at the same time, the edible body milk of the present invention is safe and non-toxic, even if it is accidentally eaten by mistake, it will not hinder health.

Description

technical field [0001] The invention relates to a microemulsion type long-acting edible detergent and a preparation method thereof. Background technique [0002] Modern cleaning and care products composed of surfactants (such as detergent, shower gel, shampoo, hand sanitizer, facial cleanser and laundry detergent, etc.) are difficult for consumers to rinse with water after use due to the adsorption effect in surface chemistry. Many health hazards caused by trace amounts of synthetic chemical raw materials remaining on the skin surface have aroused the vigilance of the whole society. The new era of green environmental protection concept calls for the market of edible detergents composed of food-grade raw materials. To this end, the industry has poured a lot of effort into the development of such products, as detailed below: [0003] 1. Patent application number 201310076181.1, authorized announcement number CN103113997B's Chinese patent "A Food-grade Detergent and Its Prepar...

AI Technical Summary

Problems solved by technology

[0009] Compared with the requirements of the real edible detergent in terms of formula, dosage form and preparation process, the above-mentioned scheme still has many deficiencies, resulting in the failure of marketization of related liquid and jelly products that are convenient to use, and its restrictive bottlenecks focus on the following three point:

[0010] ①Classic food-grade products with wetting, dispersing, emulsifying and washing functions, mostly non-ionic surfactants, tween, sucrose fatty acid esters, citric acid esters and polyglycerin fatty acid esters, HLB value Less than 16, the cleaning ability is extremely poor, and it is impossible to prepare detergent

However, food-grade glycyrrhizinate, ginsenoside and soybean saponin are expensive and difficult to commercialize;

[0011] ②Food-grade sodium fatty lactylate (such as sodium lauroyl lactylate), which has been successfully developed in recent years, has excellent decontamination and washing performance, and its degreasing effect is close to that of sodium dodecylbenzene sulfonate, but its hydrolysis resistance is poor, and the prepared water After one week, the agent has been hydrolyzed into a large amount of fatty acid salt, which not only affects the foam, consistency and cleaning effects, but also automatically withdraws from the food grade category because of the fatty acid salt soap, even solid powder will decompose and reduce efficacy due to moisture absorption , cannot be stored for a long time;

[0012] ③ It is difficult to thicken the classic food-grade surfactant products, and it is impossible to match the liquid and jelly products that meet the basic sensory requirements of consumers;

[0013] ④ The tableware cleaning powder mentioned in the patent application number CN201410329978.2 contains a large amount of non-food raw and auxiliary materials, which is easy to hurt hands after long-term use, and the detergency of sodium stearoyl lactylate decreases after absorbing moisture, so it is difficult to commercialize;

[0014] ⑤The vitamin E nano-microemulsion mentioned in patent application number CN201410477268.4, although it is a microemulsion, only has dispersion and emulsification, no foaming and decontamination capabilities, and does not belong to the category of edible detergents

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