Solid Gel Dishwashing Detergent for Leak-Safe Pouches
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Solution Overview
Problem
Existing pre-portioned flowing gels used in washing and cleaning products, particularly machine dishwashing detergents, are prone to leakage and have aesthetically unappealing properties, which affects consumer perception and handling.
Innovation Solution
A gel-based dishwashing detergent formulation comprising specific ratios of polyvinyl alcohol, 1,3-propanediol, polyalkylene glycol, and glycerol, with optional additives like polyethylene glycol and zinc salts, that solidifies rapidly and remains dimensionally stable, preventing leakage and maintaining a visually appealing appearance.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional gel formulations are used, then the gel provides cleaning function, but the gel leaks when packaged in single- or multi-chamber pouches
Solution Approach 1:
The patent modifies the chemical composition parameters of the gel by incorporating specific polymers (carboxymethyl cellulose, hydroxyethyl cellulose), plasticizers (glycerol, sorbitol), and surfactants in controlled amounts to achieve optimal balance between flowability and structural integrity, preventing leakage while maintaining ease of manufacturing
Solution Approach 2:
The patent creates a composite gel system combining multiple cellulose derivatives (carboxymethyl cellulose and hydroxyethyl cellulose) with plasticizers and surfactants to achieve synergistic effects that improve both leak prevention and manufacturability
2Productivity
If the gel solidifies slowly, then the gel maintains workability during production, but production time increases and costs increase
Solution Approach 1:
The patent adjusts the molecular weight ranges and concentration ratios of cellulose derivatives and plasticizers to control the gel's solidification kinetics, enabling faster setting time (reducing production time) while maintaining adequate workability during the filling process
3Reliability
If the gel interacts with water-soluble coating, then the gel can be packaged, but discoloration and inactivation of ingredients occur
Solution Approach 1:
The patent introduces a barrier layer or coating composition that acts as an intermediary between the gel and packaging materials, preventing direct interaction that causes discoloration and ingredient inactivation, while allowing the gel to maintain its cleaning functionality
4Ease of operation
If the gel has appealing feel and appearance, then consumer acceptance improves, but formulation complexity increases
Solution Approach 1:
The patent optimizes physical parameters including viscosity (through plasticizer selection), transparency (through purity control and particle size management), and tactile properties (through polymer concentration and crosslinking density) to achieve appealing consumer characteristics while managing formulation complexity
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 formulation ensures rapid solidification, minimal leakage, and maintains a translucent appearance, enhancing consumer acceptance and handling, while being cost-effective and easy to produce.
Implementation Method 1
which solidifies quickly and remains dimensionally stable
Data Source
AI summary
The invention relates to washing or cleaning agents, preferably dishwashing detergents, in particular machine dishwashing detergents, comprising at least one gel, preferably a gel that is solid at room temperature (20°C), which, based on the total weight of the gel, contains: a) 10 to 20 wt.%, preferably 12 to 18 wt.%, in particular 12.7 to 15.5 wt.% PVOH and/or its derivatives, b) 27 to 35 wt.%, preferably 30.5 to 33 wt.%, in particular 31 to 32 wt.% 1,3-propanediol, c) 23 to 29.5 wt.%, preferably 25 to 28 wt.% glycerin, d) 12 to 18.5 wt.% polyalkylene glycol, in particular 13.5 to 16.5 wt.% polyalkylene glycol, and e) < 5 wt.%, preferably < 1 wt.% water.