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Dishwashing liquid always turns cloudy
My dishwashing liquid always turns cloudy after a 24hrs. Here is my formulation:
Caustic soda lye 0.8%
Sulphonic acid SSR 8.5%
Sles 15%
TEA 0.4%
CDE 1%
Urea 2%
Formalin 0.2%
NP9 0.6%
Salt 0.2%
Fragrance 0.3%
Dye q.s
Water 71%I mix the salt seperately before adding to the mixture. I do the same for the urea
pH is 6-8I’ve tried not adding any salt but I would still get the same result.
Distilled water and normal tap water gives the same result.
Wat could be the problem?
Kindly assist.
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11 Replies
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What stands SSR in sulfonic acid for? If it’s just sulfonic acid, then there would be no point in neutralising it.Urea will do nothing apart from degrading (especially at a pH as high as
.NP9 is prohibited in EU and highly disadviced by the US EPA.What is CDE? -
what is your material using to mix
you add first sulphonic and you neutralise -
@MakaMelo decreasing the level of LABSA will solve the problem , you shoul work on the adequat level.
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Probably there’s too much SLES, and maybe too little sulfonic acid too
You just don’t add salt like that. You’d need to conduct a salt-curve experiment to determine the proper amount and conduct some cold temperature tests (fridge without freezing) to check for cloudiness.
You can also conduct an “SLES-curve” experiment to determine the proper SLES amount.
An SLES-only formulation will not cloud, but won’t cut grease as one containing sulfonate does
but increased sulfonate rises cloud point.Get rid of urea, and replace formalin with another preservative.
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@Pharma CDE is Cocodiethanolamide
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@smok i am using a plastic drum to mix.
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@Fekher I will try and decrease the amount of LABSA and see what dìfference it makes. Thank you.
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@Gunther what other preservative could I use apart from formalin?
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Do I replace NP9 with something else or just remove it altogether?
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If I had to make a bet my money would be on a combo of cheap quality materials. Although I suspect the main issue is the CDEA. Surely soy, sunflower, palm or anything but cocoamide. Those damn long chains are only holding together because Urea is working as an hydrotrope and prevents a complete phase separation, but I don’t think it would hold a week in the oven. But to know for sure I recommend you do a knockout, start with the basics and add the rest of your ingredients one by one.
If you want to replace NP9 you could use an ethoxylated fatty alcohol, although you don’t actually need it. As for preservatives you should ask your suppliers what they can offer, most common is a MIT/CMIT combo.
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Caustic soda lye 0.8%Sulphonic acid SSR 8.5%Sles 15%TEA 0.4%Hydroxyethyl Cellulose 2.5Urea 2%Formalin 0.2%Salt 0.2%Fragrance 0.3%Dye q.sWater 71%
ph 7
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