EP0110007B1 - Use of milk proteins as textile auxiliaries - Google Patents

Abstract

The invention relates to a cleaning agent, particularly for textiles which has a content of milk proteins. Milk proteins are suitable for an at least partial substitution of the polyphosphates contained in conventional detergents. However, they are particularly advantageously used in textile dyeing and high pressure cleaning. With particular advantage, they can be added together with a surfactant mixture.

Description

The invention relates to the use of milk protein as a textile auxiliary. According to the invention, milk protein is used as a textile auxiliary or as an additive therefor, e.g. B. used for washing or cleaning textile products before dyeing, during dyeing and after dyeing. The milk protein is particularly valuable in its use when leveling stained goods. It has been shown that stains and other discoloration can be removed in a washing process with the help of the cleaning agent according to the invention even where there are all commercially available chemicals such as. B. Hydrosulfite-type reducing agents with sodium hydroxide solution fail.

Milk proteins have been used several times in printing and dyeing, but for a different purpose. In a method known from DE-C-516 983, casein is used as a protective sheath for covering the fibers of wool yarn in order to avoid dyeing the fibers during the subsequent dyeing with block aniline black, i. H. to keep these places white. There, the casein is used to mask the fiber to protect the fiber from coloring. During the dyeing process, the casein is an insoluble coating around the fiber.

In other processes known from CH-B-531 091 and CH-B-428 660, casein is used as a thickener for printing pastes.

In the process according to GB-A-1 328 107, ammonium caseinate is used as a protective colloid when dyeing polyester fibers, the casein having the task of stabilizing dyeing aids. The protective colloid is destroyed for dyeing by increasing the temperature in order to release the dyeing aid.

Milk protein is degradable, so there are no environmental problems. Milk protein is a by-product of milk utilization in large quantities, for which the invention also creates a use.

Protein mixtures which can contain albumins and globulins are suitable as milk protein for the use according to the invention. Casein or caseinates are preferred. Milk protein, especially casein, is usually commercially available as a powder that is sparingly soluble in water. However, by increasing the pH, casein can be made soluble in a known manner. Solubilization using ammonium hydroxide is preferred. However, other soluble caseinates can also be used.

The milk protein can be used in dissolved form, which is preferred if further constituents are usually used in liquid form anyway, as is particularly the case with textile auxiliaries. When used in liquid form, a preservative is also advantageously used in order to avoid bacterial decomposition of the milk protein.

The treatment agent according to the invention is preferably free of polyphosphates. Further features and advantages of the invention result from the following examples in connection with the subclaims.

example 1

Cellulosic knitwear dyed with reactive and substantive dyes can no longer be improved with all known leveling and peeling (dye removal) textile auxiliaries and chemicals, and stain-free and color-neutral. With a casein-containing leveling agent of the following composition, these false stains are repaired in a boiling process without color spots or color:

• 50 parts by weight of casein (100% powder)
• 25 parts by weight of urea
• 10 parts by weight of sodium carbonate
• 10 parts by weight of alkyl polyglycol ether
• dissolve with 10 times the amount of boiling water while stirring and
• Add 5 parts by weight of isotridecyl alcohol plus 8 moles of ethylene oxide.

Fleet ratio: 1:15 to 1:20 kg of goods per

Liters of fleet

Amount used: 10 g / l of the above solution

Temperature: enter at 40 ° C and heat to 98 ° C

Dwell time: circulate at 98 ° C for 90 min. Then: drain and rinse twice with cold water

Result: The goods are about 10% or not lightened at all (color remains). The discolouration has disappeared and the goods are absolutely color-neutral, the goods are not damaged and show a strikingly soft feel.

Examples 2 to 6 below show the use of milk proteins in the form of liquid preparations of digested milk protein which contain preservatives. These liquid preparations are preferably used in combination with surfactants or surfactant mixtures. When used as a dyeing aid, the solution of the milk protein can be called an equalizer and the solution of the surfactants can be called a corrector.

• 10 - 16 Casein oder Caseinate als Pulver,
• 0,8 -1,2 Teile Ammoniumhydroxyd (25 %),
• 0,8 - -1,2 Teile Konservierungsmittel, aufgefüllt auf 100 Volumenteile Wasser.

The protein solution or leveler preferably has the following composition (parts by weight per part by volume):

• 10 - 16 casein or caseinates as powder,
• 0.8-1.2 parts ammonium hydroxide (25%),
• 0.8 - 1.2 parts of preservative, made up to 100 parts by volume of water.

• 5 - 15 Teile Alkylpolyglycoläther,
• 5 - 10 Diäthylenglycolmonobutyläther (oder ähnliche Glycole) als Lösungsvermittler,
• 5 - 10 Teile Metoxypropanolaminsalze als Reinigungsverstärker,
• 5 - 15 Teile Tridecylalkohole mit 5 bis 8 Äthylenoxid,
• 1 - 3 Teile Natriumcumolsulfonat (Pulver),
• 1 - 8 Teile Industriealkohole , z. B. Isopropanol , aufgefüllt auf 100 Volumenteile Wasser.

The surfactant mixtures or the corrector can have the following composition (Parts by weight per part by volume):

• 5 - 15 parts of alkyl polyglycol ether,
• 5 - 10 diethylene glycol monobutyl ether (or similar glycols) as solubilizers,
• 5 - 10 parts of metoxypropanolamine salts as cleaning enhancers,
• 5 - 15 parts of tridecyl alcohols with 5 to 8 ethylene oxide,
• 1 - 3 parts of sodium cumene sulfonate (powder),
• 1 - 8 parts of industrial alcohols, e.g. B. isopropanol, made up to 100 parts by volume of water.

The leveler can be used on its own in the textile industry, e.g. B. as a leveling agent. In areas of application where increased cleaning is required, however, the leveler (milk protein) is preferably used in combination with the corrector (surfactant mixture). The ratio of leveler to corrector can be in the ratio of 1: 2 to 2: 1, it preferably being 1: 1. The leveler preferably contains 5 to 20 percent by weight soluble milk protein (caseinates) and a sufficient amount of preservative. The corrector usually contains 20 to 60 percent by weight of wetting agent and water-soluble organic solvents. The leveler and corrector are preferably prepared and used in the form of a common liquid mixture. Based on the solids content, this may contain about 10 to 30 percent by weight of casein or caseinate and about 90 to 70 percent by weight of surfactant mixture. Depending on the intended use, this liquid mixture is then diluted many times over. The corrector is mainly used for stained reactive and direct stains on cellulose goods with the possibility of refinishing in the decoction bath, as well as for lightening too dark reactive stains on cellulose.

Example 2 Dyeing tools

Here the milk protein is used as a leveling agent for cotton dyeing, especially of knitted cotton fabrics using substantive and reactive dyes after the pull-out process. The leveling agent is added to the dye liquor prophylactically to prevent color irregularity.

Amounts used:

0.5 - 2.0 g liquid leveler per liter of liquor (0.05 to 0.35 g casein per liter of liquor) (liquor ratio 1: 20 to 1: 40 kg of goods per liter of liquor)

Example 3 Color dirt stain remover

Equalizer and corrector, which preferably consists of a mixture of non-ionic emulsifiers, detergents and cleaning enhancers, remove color stains and dirt stains from cotton stains that cannot otherwise be cleaned in combination if they have been dyed with substantive and reactive dyes. The coloring remains unimportant. The color tone becomes a maximum of 10% lighter.

• 3 - 15 g Egalisator pro Liter Flotte (0,3 bis 2,5 g Casein pro Liter Flotte)
• 3 - 15 g Korrektor pro Liter Flotte

Amounts used:

• 3 - 15 g leveler per liter of liquor (0.3 to 2.5 g casein per liter of liquor)
• 3 - 15 g corrector per liter of liquor

The exact amounts used vary depending on the intensity of the stains.

Conditions of use: cooking temperature. Duration 90 minutes. Fleet ratio 1:10 to 1:20.

Example 4 Color brightener

• 10- 25 g Egalisator pro Liter Flotte (1 bis 4 g Casein pro Liter Flotte)
• 10 - 25 g Korrektor pro Liter Flotte.
• Flottenverhältnis 1 : 20 bis 1 : 30
• Einsatzbedingungen:
• 60 Minuten bei Kochtemperatur

If, due to any errors (caused by personnel or machine technology), too dark stains occur with substantive or reactive dyes in cotton dyeings, these incorrect stains can be lightened by milk proteins (leveler) in combination with non-ionic surfactants (corrector). There is no change in color fastness. There is no fiber damage, as is the case with bleaches. The amounts used are usually larger than for dirt and stain removal. They are:

• 10- 25 g leveler per liter of liquor (1 to 4 g casein per liter of liquor)
• 10 - 25 g corrector per liter of liquor.
• Fleet ratio 1:20 to 1:30
• Conditions of use:
• 60 minutes at cooking temperature

Example 5 Color nuance using milk protein and a surfactant mixture in a hot dye bath.

If the dye stain removal (according to Example 3) or the dye lightening (according to Example 4) has been carried out or if the coloring does not correspond to the color template in the case of any other coloring, then in a bath which contains the leveler and the corrector in combination, using Additional addition of substantive dyes in the hot dyebath (with the steam turned off) can be carried out without any problems. It does not need to be cooled down, so that by adding the additional dyes Unegality is avoided. Rather, the additional dye can be added to the hot liquor.

Example 6 Soaping in cotton fabrics and cotton mesh dyeings

It is known that reactive, indanthrene, naphthot and sulfur dyeings have to be soaped in order to detach the unbound dye and to achieve true dyeings. The soaping is carried out according to the invention with a mixture of leveler and corrector.

• 1 - 2 g Egalisator pro Liter Flotte (0, 1 bis 0,35 g Casein pro Liter Flotte)
• 1 - 2 g Korrektor pro Liter Flotte
• Einsatzbedingungen:
• 10 Minuten bei Kochtemperatur.

Amounts used:

• 1 - 2 g leveler per liter of liquor (0.1 to 0.35 g casein per liter of liquor)
• 1 - 2 g corrector per liter of liquor
• Conditions of use:
• 10 minutes at cooking temperature.

With a continuous flow of goods, the work speed is 30 to 40 m per minute and the bath temperature is 85 - 95 ° C. The soaping is washable and rub-resistant. Other fastness properties such as light fastness etc. are not adversely affected. In the case of rough goods, rough passages and, if necessary, also padding quantity can be reduced.

In the application examples described above, in addition to the effects listed, soft, soft goods were obtained which are comparable to the usual "plasticizer handle".

The special leveling and cleaning effect is due to the milk protein, especially casein and caseinate. The other chemicals or the corrector have a supporting effect. The remaining components of the detergent or the corrector can be replaced by equivalent substances.

Claims (8)

1. Use of milk proteines as a textile aid for washing or cleaning textile articles prior to dyeing.

2. Use of milk proteines as a textile aid during or after dyeing cellulose articles with reactive or substantive dyes.

3. Use of milk proteines according to claim 2 as a levelling agent for dyeing cellulose articles with reactive or substantive dyes.

4. Use of milk proteines according to claim 2 as a redyeing agent for the colour-level redyeing of reactively or substantively dyed cellulose articles in conjunction with a dye.

5. Use of milk proteines according to claim 2 as a levelling agent and optical brightener for reactively or substantively dyed cellulose articles, particularly in conjunction with a surfactant.

6. Use of milk proteines in conjunction with a surfactant as a resoaping agent for reactive, indanthrene, naphthol and sulphur-dyed cellulose articles.

7. Use of milk proteines according to one of the preceding claims in the form of an agent which is free from polyphosphates.

8. Use of milk proteines according to one of the preceding claims in the form of casein or caseinates.