Gel Phase Dishwashing Detergent Surfactant Solidification
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Solution Overview
Problem
Existing dishwashing detergents, particularly automatic dishwashing detergents, face challenges in stability and cost-effectiveness due to issues with leakage and long solidification times, which affect storage stability and production efficiency.
Innovation Solution
A low-water, substantially water-free gel phase dishwashing detergent containing non-ionic surfactants with a melting point greater than 30°C, specifically Dehypon GRA M or similar surfactants, is developed, which solidifies rapidly and reduces moisture egress, enabling faster processing and improved storage stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If pre-portioned flowing gels are used, then consumers prefer pre-portioned forms for easier metering, but they tend to leak when packed in single or multi-chamber bags
Solution Approach 1:
The patent changes the physical state parameter of the gel phase from flowing to solidified by controlling the melting point of the surfactant component. By selecting surfactants with melting points above 30°C, the gel phase remains solidified at storage temperatures, preventing leakage while maintaining ease of metering when needed.
Solution Approach 2:
The patent utilizes phase transition of the surfactant component to control the gel phase state. The surfactant undergoes phase transition at specific temperatures, allowing the gel to be solidified for storage and packaging, then melted or softened during application for easy metering and dispensing.
2Ease of manufacture
If conventional gel phases are used, then production can proceed, but solidification takes too long affecting production efficiency
Solution Approach 1:
The patent changes the melting point parameter of the surfactant to above 30°C, which accelerates the solidification process of the gel phase. This parameter change reduces solidification time from minutes to seconds, significantly improving production efficiency while maintaining manufacturing feasibility.
Solution Approach 2:
The patent replaces prolonged thermal processing or mechanical agitation with a chemical approach using surfactants that naturally solidify at elevated temperatures. This substitution eliminates the need for extended cooling periods or mechanical intervention, boosting production efficiency.
3Duration of action of stationary object
If gel phases are stored for long periods, then storage stability is required, but moisture egress occurs over time
Solution Approach 1:
The patent changes the chemical composition parameter by incorporating surfactants with specific melting points and hydrophobic characteristics. This composition change creates a gel phase that is resistant to moisture egress, maintaining storage stability over extended periods without significant moisture loss.
Solution Approach 2:
The patent creates a composite gel phase system combining surfactants with specific melting points and gel-forming agents. This composite structure enhances the gel's resistance to moisture egress and improves long-term storage stability while minimizing substance loss.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The use of non-ionic surfactants in the gel phase results in rapid solidification, reduced moisture leakage, and enhanced storage stability, leading to more efficient production and improved consumer acceptance by maintaining product integrity over time.
Implementation Method 1
The melting point of the surfactant (in ° C.) is determined by differential scanning calorimetry (DSC) according to ISO standard 11357... the peak temperature which can be determined using DSC in the second heating run is considered to be the melting point
Implementation Method 2
comprising at least one low-water, preferably substantially water-free, gel phase, which contains at least one non-ionic surfactant
Data Source
AI summary
A cleaning agent, preferably a dishwashing detergent, in particular an automatic dishwashing detergent, having at least one low-water, preferably substantially water-free, gel phase, which contains at least one particular non-ionic surfactant, preferably in quantities from 0.1 to 15 wt. %, from 0.5 to 10 wt. %, in particular from 0.8 to 8.5 wt. %, particularly preferably from 1 to 7 wt. %, for example from 1.0 to 4.0 wt. %, based on the total weight of the gel phase.