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How to solve the problem of deterioration, odor and thinning of liquid detergent products?

 

In recent years, the production of liquid detergents has developed rapidly. There are many kinds of products on the market, including detergents, shampoos, shower gels, hand soaps, laundry detergents, silk detergents, collar nets, and oil cleaning agents. These products have fast dissolving speed, good dispersibility, easy to use, easy to add functional additives, fast product replacement, adapt to the needs of consumers in today's society, and are therefore welcomed by the masses and are gradually being replaced. Traditional soap and soap detergents.

In the production, the liquid detergent has the advantages of simple production process and process, high temperature and high heat, energy saving, easy control of production quantity, various product types, and easy realization of product variety and multi-functionality. However, compared with solid detergent products, liquid products have poor stability, are susceptible to bacterial contamination in the environment, and are difficult to preserve for a long time. If the key quality control points are not strictly controlled in the production process, product quality is difficult to guarantee. .

Product deterioration, odor, thinning

Product deterioration, odor, and thinning are problems caused by unfavorable anti-corrosion links. The following are reasons analysis and production control measures:

  1. The amount of preservative added is not enough. Generally, the amount of preservatives added to higher concentrations may be less. For products with lower concentrations, the amount of preservatives added should be higher.

  2. Preservatives are added too late. Preservatives can only work when the product has not been corrupted. Once it has been corrupted by the action of bacteria, it will not work if it is added. And most preservatives need to be in the product

It can only be added after cooling. Therefore, during the period when the newly produced product has not been added with preservatives, care should be taken to avoid product contamination caused by artificial cross-infection with bacteria. 3. The production environment is contaminated by bacteria. Since the liquid detergent is always in contact with water during the production process, the environment is usually damp and easily breeds bacteria. In the production, attention should be paid to keeping the environment ventilated and dry, and the production environment is often disinfected and sterilized frequently; the finished warehouse should pay attention to dust, moisture, insects and rodents; the production environment and filling room need to be equipped with UV light and other environments. Disinfection device; staff should abide by the hygiene management regulations to prevent unclean contaminated products from being brought into the production workshop. Those who directly engage in production and filling must have health certificates; the interface between production equipment and products, such as water inlets, discharge ports, etc. Always clean and disinfect. 4. Containers containing detergent products are contaminated with bacteria. Containers should be clean and free of contamination before use.

5. The process water must be filtered or sterilized before it can meet the specified requirements. Water treatment equipment should be cleaned and disinfected regularly


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