KR102065682B1 - Natural detergent composition comprising fortified plant fatty acids and preparation method thereof - Google Patents

Abstract

The present application discloses a cleaning agent and a method for producing the emulsified vegetable fatty acid and free fatty acid in which the vegetable and free fatty acids are mixed in an appropriate ratio. The detergents herein do not contain chemical synthetic surfactants, but also have excellent hypoallergenic, bactericidal and safe.

Description

Natural detergent composition comprising fortified plant fatty acids and preparation method

The present application relates to a natural detergent composition comprising a fortified vegetable fatty acid and an emulsifier and a method for preparing the same.

Currently, most of the main components of products used as cleaning agents in general households and various industrial sites are chemical and synthetic surfactants. These chemical and synthetic surfactants are not only shampoos, toothpastes, detergents, cosmetics, etc. It is also used in various industries such as deodorants, pesticides and degreasing agents.

However, according to recent media reports, chemical and synthetic surfactants penetrate the human body through the skin and stay in the body for a certain period of time while maintaining a certain level in the organs of the human body such as the heart, liver, lungs, and brain. When synthetic surfactants accumulate in the human body, they can cause genetic modifications in the body, which can lead to cancer or chronic diseases. In addition, these chemical and synthetic surfactants not only pollute the environment around us and disrupt the ecosystem, but chemical and synthetic surfactants, which are the main components of the detergents we use in our daily lives, completely remove the oils that protect our skin. In addition, various chemical components constituting such chemical and synthetic surfactants are irritating to the skin, and may cause various skin diseases such as housewife eczema, atopy, eczema, and psoriasis.

In addition, cosmetics using various detergents and surfactants include triclosan, chloromethyl isothiazolinone (CMIT), methylisothiazolinone (MIT), and the like for antibacterial purposes such as sterilization. Various chemicals are added. These chemicals are harmful to the human body or the ecosystem, and the triclosan is a substance known as an endocrine obstacle that is toxic to blood, liver and kidneys, and chemicals such as CMIT and MIT are fatally toxic to humans. These substances, used as fungicide additives, have also been shown to have resulted in the death of many people.

As such, the harmfulness of chemical and synthetic surfactants is continuously generated through the press, but there is no special solution for improvement at present. Especially in the case of dishwashing detergents that we use at home to wash dishes, fruits and vegetables, the chemical and synthetic surfactants used as the main ingredients stick to dishes, fruits, and vegetables. Because of this, we are ingesting these trace chemical and synthetic surfactants with food.

In order to protect our health from the harmful effects of these chemical and synthetic surfactants and various chemicals and to protect our surrounding environment, we need a cleaner that can replace the chemical and synthetic surfactants.

Republic of Korea Patent No. 10-0717328 relates to a natural cleaning composition using a vegetable fatty acid and a method for manufacturing the same, a cleaning composition comprising soybean fatty acid water and lecithin is disclosed. However, since the cleaning composition uses only soy fatty acids containing a large amount of unsaturated fatty acids as raw materials, the properties of the material change depending on temperature, the washing power is low, and the foaming properties are low.

It does not disclose about the detergent containing emulsifiers, such as a strengthened vegetable fatty acid and an emulsified free fatty acid, as this application.

The examples are intended to provide a natural detergent composition comprising a fortified vegetable fatty acid and an emulsifier and a method of making the same.

Cleaner composition according to one embodiment is at least from the group consisting of vegetable fatty acids having a high content of unsaturated fatty acids, such as soybean fatty acid, peanut fatty acid, olive fatty acid, corn fatty acid, sunflower fatty acid, cottonseed fatty acid, wheat germ fatty acid, hamp fatty acid and canola fatty acid At least one vegetable fatty acid selected; Free fatty acids selected from the group consisting of lauric acid, myristic acid, palmitic acid, stearic acid, palmitoleic acid, oleic acid, linoleic acid, linoleidic acid, alpha-linolenic acid, and the like; water; lecithin; Coconut fatty acids and palm kernels containing a high amount of free fatty acids and / or ethanol and / or saturated fatty acids and containing capric acid and caprylic acid selected from the group consisting of capric acid and caprylic acid. Iii) emulsifiers comprising vegetable vegetable fatty acids for emulsifying at least one of the fatty acids; alkali; And sodium bicarbonate.

As used herein, 'enriched vegetable fatty acid' refers to a mixture of 'vegetable fatty acid' and 'free fatty acid' in an optimal ratio depending on the purpose of the product.

In one embodiment, the fortified vegetable fatty acid comprises 10 to 40 parts by weight of the vegetable fatty acid, the fortified vegetable fatty acid comprises 10 to 40 parts by weight of the free fatty acid, 25 to 75 parts by weight of water 5 parts by weight to 25 parts by weight, including 2 to 5 parts by weight of the lecithin, and at least one selected from the group consisting of the capric acid or the caprylic acid as the emulsifier. It is included in parts by weight, the alkali is contained in 15% to 25% of the fortified vegetable fatty acid, and the sodium hydrogen carbonate in 0.5 to 3 parts by weight.

In one embodiment, the fortified vegetable fatty acid comprises 10 to 40 parts by weight of the vegetable fatty acid, the fortified vegetable fatty acid comprises 10 to 40 parts by weight of the free fatty acid, 25 to 75 parts by weight of water It includes by weight, comprises 0.2 to 2 parts by weight of the lecithin, comprises 2% to 60% of the ethanol as the emulsifier based on the weight of the fortified vegetable fatty acid, the alkali of the 15 to 25% by weight, and 0.5 to 3 parts by weight of the sodium bicarbonate.

In one embodiment, the fortified vegetable fatty acid comprises 10 to 40 parts by weight of the vegetable fatty acid, the fortified vegetable fatty acid comprises 10 to 40 parts by weight of the free fatty acid, 25 to 75 parts by weight of water 5 parts by weight to 25 parts by weight, including 2 to 5 parts by weight of the lecithin, and at least one selected from the group consisting of the capric acid or the caprylic acid as the emulsifier. It comprises by weight, the emulsifier comprises the ethanol in 2% to 60% based on the weight of the fortified vegetable fatty acid, the alkali in 15% to 25% based on the weight of the fortified vegetable fatty acid, 0.5 to 3 parts by weight of the sodium hydrogen carbonate.

In one embodiment, the fortified vegetable fatty acid comprises 10 to 40 parts by weight of the vegetable fatty acid, the fortified vegetable fatty acid comprises 10 to 40 parts by weight of the free fatty acid, the content of the saturated fatty acid is high and ka 10 to 60 parts by weight of the vegetable vegetable fatty acid for emulsification of at least one of coconut fatty acid and palm core fatty acid containing fric acid and caprylic acid, containing 25 parts by weight to 75 parts by weight of water, and 0.2 parts by weight of the lecithin 2 parts by weight, 5 to 25 parts by weight of emulsifying free fatty acid selected from the group consisting of capric acid or caprylic acid as the emulsifier and / or ethanol to the strengthened vegetable fatty acid 2% to 60% by weight, and the alkali is mixed with the fortified vegetable fatty acid. 15% to 25% of the vegetable vegetable fatty acid for emulsification, and 0.5 parts by weight to 3 parts by weight of sodium hydrogencarbonate.

Method for preparing a detergent composition according to an embodiment consists of a vegetable fatty acid having a high content of unsaturated fatty acids, such as soybean fatty acid, peanut fatty acid, olive fatty acid, corn fatty acid, sunflower fatty acid, cottonseed fatty acid, wheat germ fatty acid, hamp fatty acid and canola fatty acid Vegetable fatty acids selected from at least one group; And free fatty acids selected from the group of free fatty acids consisting of lauric acid, myristic acid, palmitic acid, stearic acid, palmitoleic acid, oleic acid, linoleic acid, linoleidic acid, alpha-linolenic acid, and the like. Mixing to prepare a fortified vegetable fatty acid; Mixing the fortified vegetable fatty acid, water, and lecithin, and stirring the mixture of the fortified vegetable fatty acid, water, and lecithin to prepare a first emulsion; Coconut containing a high content of emulsified free fatty acids and / or ethanol and / or saturated fatty acids selected from the group consisting of capric acid and caprylic acid and containing capric acid and caprylic acid in the first emulsion. Adding an emulsifier comprising an emulsifying vegetable vegetable fatty acid of at least one of a fatty acid and a palm kernel fatty acid, and stirring the mixture of the first emulsion and the emulsifier to prepare a second emulsion; And adding alkali and sodium hydrogen carbonate to the second emulsion.

The method of preparing a detergent composition according to an embodiment may include at least one selected from the group consisting of soybean fatty acid, peanut fatty acid, olive fatty acid, corn fatty acid, sunflower fatty acid, cottonseed fatty acid, wheat germ fatty acid, hamp fatty acid and canola fatty acid. The mixture is prepared by mixing at least one second vegetable vegetable fatty acid, water and lecithin, selected from the group consisting of vegetable fatty acids, saturated fatty acids, coconut fatty acids containing capric acid and caprylic acid, and palm kernel fatty acids. Manufacturing; Preparing an emulsion by stirring an emulsifier comprising free fatty acid and / or ethanol for emulsification selected from the group consisting of capric acid and caprylic acid in the mixture; And adding alkali and sodium hydrogen carbonate to the emulsion.

The cleaning agent containing the enhanced vegetable fatty acid and the emulsified free fatty acid in an optimal ratio according to one embodiment does not include a chemical or synthetic surfactant, but has excellent character of cleaning ability, as well as a meaty property at the initial stage of washing, thereby feeling This high, high solvent solubility has the advantage of easy rinsing. In addition, it can be made into a cleaner that is safe and environmentally friendly to human consumption and also adds sterilization and non-irritant properties.

Figure 1 schematically shows a step of preparing a detergent composition according to an embodiment of the present application.
Figure 2 shows the skin irritation test results of the cleaning agent according to an embodiment of the present application.
Figure 3 shows the skin stimulation test report of the cleaning agent according to an embodiment of the present application.
Figure 4 shows the test report of the bactericidal power of the cleaning agent according to an embodiment of the present application.

The present invention provides a hypoallergenic, bactericidal power and safety with no combinations of chemical and synthetic surfactants in the preparation of detergents containing enhanced vegetable fatty acids and free fatty acids for emulsification, Foaming and weak detergency were also improved.

Herein, a liquid natural detergent may be prepared by mixing an emulsified free fatty acid having 10 or less carbon atoms with a vegetable fatty acid having a high content of unsaturated fatty acids and a free fatty acid having 12 or more carbon fatty acids.

At least one detergent composition according to one embodiment is selected from the group of vegetable fatty acids having a high content of unsaturated fatty acids such as soybean fatty acid, peanut fatty acid, olive fatty acid, corn fatty acid, sunflower fatty acid, cottonseed fatty acid, wheat germ fatty acid, hamp fatty acid and canola fatty acid Vegetable fatty acids; And free fatty acids selected from the group of free fatty acids consisting of lauric acid, myristic acid, palmitic acid, stearic acid, palmitoleic acid, oleic acid, linoleic acid, linoleidic acid, alpha-linolenic acid, and the like. Fortified vegetable fatty acids, including; water; lecithin; Emulsified free fatty acids and / or ethanol and / or saturated fatty acids selected from the group consisting of capric acid and caprylic acid, among coconut fatty acids and palm kernel fatty acids having a high content of capric acid and caprylic acid. Emulsifiers comprising at least one vegetable fatty acid for emulsification; alkali; And sodium bicarbonate.

In one embodiment, the fortified vegetable fatty acid includes about 10 parts by weight to about 40 parts by weight of the vegetable fatty acid and about 10 parts by weight to about 40 parts by weight based on 100 parts by weight of the detergent according to the present invention. In addition, the content of the saturated fatty acid and the vegetable fatty acid of at least one of coconut fatty acid and palm core fatty acid containing capric acid and caprylic acid in an amount of 10% to 80%. In addition, the detergent composition according to the present invention comprises about 25 parts by weight to about 75 parts by weight of water, about 0.2 parts by weight to about 2 parts by weight of the lecithin, and comprises the capric acid or caprylic acid From about 5 parts to about 25 parts by weight of an emulsified free fatty acid selected from the group, wherein the alkali is from about 15% to about 25 based on the fortified vegetable fatty acid, the emulsified free fatty acid and the emulsified vegetable fatty acid It may be included in the amount of%, and may include about 0.5 parts by weight to about 3 parts by weight of the sodium bicarbonate.

In another embodiment, based on 100 parts by weight of the vegetable fatty acid, the detergent composition comprises about 30 parts by weight to about 150 parts by weight of the free fatty acid, at least one emulsification selected from the group consisting of caprylic acid or caprylic acid About 5 parts by weight to 60 parts by weight of the free fatty acid for use, about 0.5 parts by weight to about 8 parts by weight of the lecithin, and the alkali in an amount of about 15% to about 25% based on the fortified vegetable fatty acid; Sodium hydrogen may be included in 1.5 parts by weight to 9 parts by weight.

As used herein, 'enriched vegetable fatty acid' refers to a mixture of 'vegetable fatty acids' and 'free fatty acids' in an optimal ratio depending on the purpose of the product.

'Vegetable fatty acids' included in the 'reinforced vegetable fatty acids' according to the present invention is the amount of unsaturated fatty acids obtained from vegetable fats and oils such as soybean oil, peanut oil, olive oil, corn oil, sunflower oil, cottonseed oil, wheat germ oil, hemp oil, or canola oil It is a vegetable fatty acid that has a high and low content of saturated fatty acids. That is, the soybean fatty acid from the soybean oil, the peanut fatty acid from the peanut oil, the olive fatty acid from the olive oil, the corn fatty acid from the corn oil, the sunflower fatty acid from the sunflower oil, the cotton thread fatty acid is From cottonseed oil, the wheat germ fatty acid is obtained from the wheat germ oil, the hamp fatty acid from the hemp oil, the canola fatty acid from the canola oil and the like.

The vegetable oil may have a component as shown in Table 1 below. That is, Table 1 is an example of vegetable fatty acids. The vegetable fatty acid may include saturated fatty acid, mono-unsaturated fatty acid, and polyunsaturated fatty acid.

Saturated fatty acid Monounsaturated Fatty Acids Polyunsaturated Fatty Acids cholesterol Vitamin e g / 100g g / 100g g / 100g mg / 100g mg / 100g Coconut oil 85.2 6.6 1.7 0 .66 Palm kernel oil 81.5 11.4 1.6 0 3.80 Palm oil 45.3 41.6 8.3 0 33.12 Cottonseed oil 25.5 21.3 48.1 0 42.77 Wheat germ oil 18.8 15.9 60.7 0 136.65 Soybean oil 14.5 23.2 56.5 0 16.29 Olive oil 14.0 69.7 11.2 0 5.10 Corn oil 12.7 24.7 57.8 0 17.24 Sunflower oil 11.9 20.2 63.0 0 49.00 Safflower oil 10.2 12.6 72.1 0 40.68 Hemp oil 10 15 75 0 12.34 Canola oil 5.3 64.3 24.8 0 22.21

Vegetable fatty acids are classified into saturated fatty acids and unsaturated fatty acids according to the presence or absence of double bonds of carbon. Unsaturated fatty acids have one double bond according to the number of double bonds. There are many different types such as unsaturated fatty acid (Mono-unsaturated Fatty Acid) and poly-unsaturated Fatty Acid having two or more double bonds, and those skilled in the art can select the appropriate one in consideration of the features disclosed herein. There will be.

Examples of the saturated fatty acids include lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, and lignocene. Lignoceric acid and Cerotic acid are mentioned.

Examples of the unsaturated fatty acids include myristoleic acid, palmitoleic acid, sapienic acid, oleic acid, laidic acid, and basicic acid. ), Linoleic acid, linoleicic acid, α-linolenic acid, α-linolenic acid, arachidonic acid, eicosapentaenoic acid, eru Erucic acid and Docosahexaenoic acid 0 may be mentioned.

In one embodiment of the present invention, the soybean fatty acid can be obtained from soybean oil, and the vegetable fatty acid contained in the soybean fatty acid is about 14.5% saturated fatty acid, about 23.2% monounsaturated fatty acid, and about 56.5% polyvalent. Unsaturated fatty acids, vegetable fatty acids obtained from olive oil used in other embodiments herein contain about 14.0% saturated fatty acids, about 69.7% monounsaturated fatty acids and 11.2% polyunsaturated fatty acids, for corn oil It contains about 12.7% saturated fatty acids, about 24.7% monounsaturated fatty acids, and about 57.8% polyunsaturated fatty acids.

The 'free fatty acid' included in the vegetable fatty acid according to the present application has no content in the fatty acid contained in the vegetable fatty acid, but a free fatty acid having a low content is mainly used. 'Free fatty acids' included in the fortified vegetable fatty acids according to the present invention are fatty acids extracted and separated from fats and oils of vegetable fatty acids, and are chemically carboxylic acids bonded with carbon chains. There are various kinds of free fatty acids present in the natural state, such as those having 4 to 28 carbon atoms (C4), and in particular, free fatty acids having 12 or more carbon atoms are used herein.

Examples of such free fatty acids include free saturated fatty acids such as lauric acid (C12), myristic acid (C14), palmitic acid (C16), and stearic acid (C18), and palmi Palmitoleic Acid (C16: 1), Oleic Acid (C18: 1), Linoleic Acid (C18: 2), Linoleidic Acid (C18: 2), Alpha-linore Free unsaturated fatty acids such as α-Linolenic Acid (C18: 3), but are not limited thereto, and are determined according to the specific type of vegetable fatty acid included in the composition according to the present application. The number after 'represents the number of carbons, and the number' 0 'after the': 'sign indicates a saturated fatty acid, and the number other than' 0 'after the': 'signifies a double bond of carbon in an unsaturated fatty acid. Indicates the number of).

The detergent composition according to the present invention contains 25 to 75 parts by weight of water. The water is purified water, sterile water, distilled water, sterile distilled water is used.

The detergent composition according to the present invention comprises 0.2 to 2 parts by weight of lecithin.

'Lecithin' included in the composition according to the present invention refers to a group of yellowish fat substances occurring in animal or plant tissue composed of phosphoric acid, choline, fatty acid, glycerol, glycolipid, triglyceride, and phospholipid. In the present application, it is used as a natural emulsifier to prevent separation of the fortified vegetable fatty acid and water in the manufacturing process, 0.2 to 2 parts by weight is used. In addition to the lecithin, other natural emulsifiers such as saponin may be substituted.

As described above, a substance obtained by mixing a vegetable fatty acid and a free fatty acid is called fortified vegetable fatty acid, and the gelled liquid mixture is mixed with water and fatty acid by mixing the fortified vegetable fatty acid at an appropriate ratio according to emulsification of water and lecithin. It is called water / fatty acid emulsion.

The cleaning composition according to the present invention includes an emulsifier, and the emulsifier includes free fatty acids for emulsification. The free fatty acid for emulsification is a fatty acid having 10 or less carbon atoms, and all fatty acids including reinforcing fatty acids included in the detergent are mixed well so that the final product can be prepared as a liquid natural detergent.

Examples of the free fatty acid for emulsification include butyric acid (C4), caproic acid (C6), caprylic acid (C8), and capric acid (C10).

In one embodiment according to the present application the free fatty acid for emulsification may be at least one selected from the group consisting of capric acid and caprylic acid. In particular, capric acid and caprylic acid also serve as excellent cleaning agents, contributing to the improvement of the washing power of conventional fortified vegetable detergents.

The free fatty acid for emulsification may be included in about 5 parts by weight to about 25 parts by weight of the cleaning composition according to the present embodiment, based on about 100 parts by weight of the cleaning composition.

In addition, when the ethanol, by weight of ethanol corresponding to 2% to 60% of the total weight of the reinforced vegetable fatty acid is added, all of the reinforced vegetable fatty acids are emulsified, soft even without adding an alkali to the solid phase A liquid amber liquid detergent is produced.

In addition, the emulsified vegetable fatty acid includes capric acid and / or caprylic acid contained in coconut fatty acid and / or palm kernel fatty acid, and the content of the unsaturated fatty acid through the capric acid and / or caprylic acid. It is used for the emulsification of many vegetable fatty acids to act as an emulsifier of these vegetable fatty acids.

That is, Table 2 below shows the types of fatty acids contained in coconut fatty acid, 7% of caprylic acid and 8% of capric acid, and Table 3 below shows the types of fatty acids of palm kernel fatty acid. With about 3.3% acid and about 3.4% capric acid, these caprylic acid and capric acid can act as emulsifiers of vegetable fatty acids.

 The cleaning composition according to the embodiment includes 10 parts by weight to 80 parts by weight of the vegetable fatty acid for emulsification based on 100 parts by weight of the cleaning agent according to the present invention.

Type of fatty acid
content Caprylic saturated C8 7% Capric saturated C10 8% Lauric saturated C12 48% Myristic saturated C14 16% Palmitic saturated C16 9.5% Oleic monounsaturated C18: 1 6.5% Other 5%

Type of fatty acid
content
Lauric saturated C12 48.2% Myristic saturated C14 16.2% Palmitic saturated C16 8.4% Capric saturated C10 3.4% Caprylic saturated C8 3.3% Stearic saturated C18 2.5% Oleic monounsaturated C18: 1 15.3% Linoleic polyunsaturated C18: 2 2.3% Other / Unknown 0.4%

The detergent composition according to the present invention is used in the form of a salt of a water / fatty acid emulsion obtained by reacting a basic substance with a water / fatty acid emulsion formed by the fortified vegetable fatty acid, water and lecithin and an emulsifier to be converted into a liquid natural detergent. Such basic materials include hydroxides of alkali metals and alkaline earth metals, and organic bases, and other basic materials. In one embodiment herein, salts of liquid water / fatty acid emulsions are obtained using sodium or potassium hydroxide, or mixtures thereof, resulting in salts of liquid amber amber water / fatty acid emulsions.

In one embodiment according to the present application caustic soda and caustic potassium may be used in an appropriate ratio of concentration ratio. The basic material may be used in an amount of about 15 parts by weight to about 30 parts by weight based on 100 parts by weight of the vegetable fatty acid, the free fatty acid for emulsification and the vegetable fatty acid for emulsification.

The detergent composition herein further comprises 0.5 to 2 parts by weight sodium hydrogen carbonate. The sodium bicarbonate is a safe food additive known as baking soda, which itself generates some detergency, but the added sodium bicarbonate herein is an oil / surfactant micelle (Micelle) additionally produced by the washing action. It functions to spread. The detergents herein have the characteristics of anionic surfactants. In general, the cleaning function of anionic surfactants occurs because the surfactant forms an oil / surfactant micelle that surrounds the oil component. Since oil / surfactant micelles have a specific gravity of oil less than water, the oil / surfactant micelles float over water after washing, and the collected oil / surfactant micelles are often reattached to the object to be cleaned. Decrease.

However, the detergent of the present application prevents the oil / surfactant micelle from reattaching to the cleaning object due to the added sodium hydrogen carbonate, so that the oil / surfactant micelle generated by the washing action does not float in water even after being left for a long time. Maintain a diffused state.

Cleaning composition according to the embodiment may be prepared by the following method. First, fortified vegetable fatty acids are prepared. The fortified vegetable fatty acid may be selected from at least one vegetable fatty acid group consisting of soybean fatty acid, peanut fatty acid, olive fatty acid, corn fatty acid, sunflower fatty acid, cottonseed fatty acid, wheat germ fatty acid, hamp fatty acid and canola fatty acid; And free fatty acids selected from the group of free fatty acids consisting of lauric acid, myristic acid, palmitic acid, stearic acid, palmitoleic acid, oleic acid, linoleic acid, linoleidic acid, alpha-linolenic acid, and the like. Can be mixed and prepared.

Thereafter, a first emulsion is prepared. The fortified vegetable fatty acid, water, and lecithin are mixed, and a mixture of the fortified vegetable fatty acid, water, and lecithin is stirred to prepare the first emulsion.

Thereafter, a second emulsion is prepared. Of the cacao fatty acid or palm kernel fatty acid containing at least one emulsified free fatty acid and / or ethanol and / or capric acid and caprylic acid selected from the group consisting of capric acid and caprylic acid in the first emulsion An emulsifier comprising at least one vegetable fatty acid is added and the mixture of the first emulsion and the emulsifier is stirred to prepare the second emulsion.

Thereafter, alkali and sodium bicarbonate are added to the second emulsion, and an emulsion salt is prepared to prepare a cleaning composition according to the embodiment.

Alternatively, the fortified vegetable fatty acid, water, lecithin and the emulsifier can be mixed and stirred at once to produce a second emulsion. In particular, when the emulsifier comprising at least one vegetable fatty acid of the free fatty acid for the emulsification and / or ethanol and / or cacao acid or palm core fatty acid containing capric acid and caprylic acid is added, the fortified vegetable fatty acid, Water, lecithin and the emulsifier can be mixed and stirred at once to produce the second emulsion immediately.

Salts of emulsions of liquid water / fatty acids according to the invention can be prepared by one of three methods: (1) enhanced fatty acids comprising one or more vegetable fatty acids and one or more free fatty acids, and water A water / fatty acid emulsion with lecithin and a water / fatty acid emulsion with one or more emulsified free fatty acids, and then reacting with alkali again to produce salts of liquid water / fatty acid emulsions; (2) adding ethanol to at least one vegetable fatty acid and at least one free fatty acid, and then reacting the alkali again to produce a salt of a liquid water / fatty acid emulsion; And ③ using the above two methods ① and ② simultaneously.

The method of the above ① is based on 100 parts by weight of the detergent according to the present invention, adding a fortified fatty acid containing one or more vegetable fatty acids and one or more free fatty acids, and then add water and lecithin Agitated at 45 ° C. or higher to form a fluid water / fatty acid emulsion, in which an emulsified free fatty acid including capric acid and / or caprylic acid is added, and an alkali substance is reacted again to give a liquid liquidity. Salts of water / fatty acid emulsions can be made.

In the above method ②, one or more vegetable fatty acids and one or more free fatty acids are added thereto, water and lecithin are added thereto, and the mixture is stirred at about 45 ° C. or more to form a liquid water / fatty acid emulsion. After stirring, the alkali material can be reacted with it again to form a salt of the liquid flowing water / fatty acid emulsion.

The method of ③ uses the above two methods of ① and ② simultaneously, in which water, lecithin, capric acid and / or caprylic acid are added to the reinforced fatty acid including one or more vegetable fatty acids and one or more free fatty acids. Emulsifiers containing emulsifying free fatty acids and / or emulsifying vegetable fatty acids such as coconut fatty acids or palm kernel fatty acids having high content of ethanol and / or saturated fatty acids are added and stirred at about 45 ° C. or higher to give a liquid water / fatty acid emulsion. The salts of the liquid, liquid water / fatty acid emulsion can be made by reacting the alkali with it.

In this method, when no free fatty acid for emulsification is used, the salt of the water / fatty acid emulsion becomes a solid emulsion and no liquid natural detergent is produced. For example, 13 parts by weight of a vegetable fatty acid soybean fatty acid (melting point about 20 ℃), and 8 parts by weight of lauric acid (melting point 43.8 ℃) and 6 parts by weight of myristic acid (melting point 54.4 ℃) to generate cleaning power and foaming water About 62 parts by weight and about 0.4 part by weight of lecithin are added and sufficiently stirred at about 45 ° C. to form a liquid, flexible water / fatty acid emulsion.

However, when it is reacted with an alkaline substance, the salt of the water / fatty acid emulsion generated at this time becomes an emulsion in a solid state, and thus a liquid natural detergent is not produced. However, as described herein, after adding a fortified fatty acid including soybean fatty acid, lauric acid and myristic acid as described above, and then again added water and lecithin and stirred sufficiently at about 45 ℃, the fortified used here When 10% of the fatty acid is added to the free fatty acid for emulsification (for example, capric acid (melting point 31.6 ° C.)), the capric acid added thereto is emulsified and all the strengthened vegetable fatty acids added to it Emulsification results in a liquid water / fatty acid emulsion. Again, caustic soda and caustic potassium are mixed at a ratio of about 2: 8 and added to the water / fatty acid emulsion above to form a salty liquid amber amber water / fatty acid emulsion. The detergent thus made is a bath detergent, which is made by adding an appropriate skin protector, etc., to make an excellent skin protector, which will be described in detail below.

The cleaners herein have advantages over conventional cleaners.

Conventional cleaners are salts of vegetable fatty acids with low content of saturated fatty acids such as soybean fatty acids and high unsaturated fatty acids. They are low-foam, low-foaming bubbles and have a slight viscosity above room temperature (20-25 ℃). In the liquid phase or below (about 15-20 ℃), the gel turns into an opaque milky white with a high viscosity, and around 10 ℃ turns into a butter-like solid.

However, the cleaning agent of the present application solves the existing problems with anionic surfactants made from reinforced vegetable fatty acids mixed with vegetable fatty acids in an appropriate blending ratio, in terms of physical properties, functions, cleaning power and foam, It has the same common efficacy, effects and properties: 1) Salts of Fatty Acids, the main ingredient of detergents according to the present application, are classified as Food Additives Permitted by the US FDA. not only for Direct Addition to Food for Human Consumption, but also all substances added to the detergent according to the present invention are also harmless to the human body because they are substances that can be used as food; 2) The salt of the fatty acid, which is the main component of the cleaning agent according to the present invention, does not affect the natural ecosystem because it is immediately biodegraded by soil bacteria or the like even when discharged to the outside after use, causing no environmental pollution; 3) Since salts of oleic acid, linoleic acid, capric acid, lauric acid, and the like among the salts of fatty acids which are the main components of the cleaning agent according to the present application have a strong bactericidal effect, when appropriately formulated with these bactericidal fatty acids, It is not only necessary to add a separate chemical component to prevent deterioration, to suppress the growth of fungi such as molds, or to add a sterilizing function of the product, but also to prepare a sterilizing detergent that generates strong sterilizing power as the cleaner itself; 4) Omega fatty acids (ω-3, ω-6, ω-9) contained in large amounts in vegetable fatty acids containing a large amount of unsaturated fatty acids used as raw materials of the present invention has good affinity with the skin to protect and moisturize the skin. Since it is in contact with the skin, it is not irritating to the skin, but rather has a function of protecting the skin; 5) The cleaning agent according to the present invention generates abundant foam at the beginning of use, but the foam disappears upon contact with water, and because it has excellent solubility in water, it diffuses immediately upon mixing with water, compared to conventional soaps or synthetic detergents. Water consumption is reduced to less than half.

In another aspect the invention relates to a process for the preparation of a detergent composition according to the invention as described above: (i) at least 10 to 40 parts by weight of unsaturated fatty acid content selected from the group consisting of soybean fatty acid, corn fatty acid and olive fatty acid Two highly vegetable fatty acids; And preparing a strengthened vegetable fatty acid by mixing 10 to 40 parts by weight of free fatty acids having at least 10 parts by weight selected from the group consisting of lauric acid, myristic acid, palmitic acid, and stearic acid; (ii) 25 to 75 parts by weight of water in the fortified vegetable fatty acid; And mixing 0.2 to 2 parts by weight of lecithin, warming and stirring at 45 ° C. or higher to produce an emulsion of the fortified vegetable fatty acid and water; (iii) about 5 to 25 parts by weight of the total amount of the vegetable and free fatty acids of step (i) emulsified fatty acid and / or ethanol and / or carbohydrates of capric acid or caprylic acid having 10 or less carbon atoms; Mixing at least one vegetable fatty acid of coconut fatty acid or palm core fatty acid containing prylic acid or capric acid into the emulsion of step (ii) and then stirring; (iv) adding a caustic soda (NaOH) or caustic potassium (KOH), or a mixture thereof to the mixture of step (iii) to prepare a salt of the emulsion; And (v) adding 0.5 to 3 parts by weight of sodium bicarbonate to the product of step (iv).

Fortified vegetable fatty acids and emulsified fatty acids used in the production method are as mentioned above. In addition to vegetable fatty acids, various kinds of free fatty acids and free fatty acids for emulsification have different physical and chemical properties of the fatty acids themselves depending on their carbon number and chemical structure, but the salts of the fatty acids also have their physical properties, cleaning power, or bubble shape. Although the degree of occurrence and the like also vary depending on the type of fatty acid, the advantages are as described above.

In the step (ii) of the manufacturing method, the reason for warming to 45 ° C. or higher is that almost all free fatty acids among saturated fatty acids having 12 or more carbon atoms in the environmental conditions given herein are solid phase materials, and most of them have melting points of 45 ° C. or higher. This is to increase the temperature of the composition above the melting point of these free fatty acids in order to emulsify.

In this step (ii), fortified vegetable fatty acids, water and lecithin are converted into milky gel viscous state or milky liquefied state such as cream or soft tofu by emulsification of lecithin. Same as one.

In step (iii) it is added here by an emulsifier added thereto, i.e., at least one vegetable fatty acid of coconut or palm kernel fatty acids, including capric acid and caprylic acid and / or ethanol and / or caprylic acid and capric acid, and the like. All added vegetable and free fatty acids and emulsifiers are emulsified to form one fatty acid complex.

Step iv) of the preparation method is a step of producing a salt of the water / lecithin emulsion described above using a basic substance. In one embodiment of the present invention, the basic material is sodium hydroxide, potassium hydroxide or a mixture thereof, wherein the detergent produced is a liquid natural detergent.

Hereinafter, examples are provided to help understand the present invention. However, the following examples are provided only to more easily understand the present invention, and the present invention is not limited to the following examples.

Example

Example 1 Preparation of Cleaning Agent for Bath Using Fortified Vegetable Fatty Acid

This detergent is a method of preparing a liquid natural detergent by the method of ① of the above water / fatty acid emulsion, and is strengthened by adding 15 parts by weight of vegetable fatty acid soybean fatty acid, 10 parts by weight of free fatty acid lauric acid and 10 parts by weight of mytic acid. After preparing vegetable fatty acid, about 54 parts by weight of distilled water and 0.8 parts by weight of lecithin were added thereto, and the mixture was stirred at about 45 ° C. for about 1 hour to form a water / fatty acid emulsion of a pale milky white gel. Then, 3 parts by weight of the fatty acid capric acid for emulsification was added again to prepare a water / fatty acid emulsion, and about 6 parts by weight of a basic substance mixed with caustic soda and caustic potassium was added to about 6 parts by weight of light amber water / fatty acid. A salt of the emulsion was made, to which 0.6 parts by weight of sodium bicarbonate was added and other skin protectants were added to prepare a bath cleaner.

The prepared cleaning agent was significantly improved foaming and cleaning power in comparison with the cleaning agent containing only soy fatty acid in the shape and degree of foaming, as well as the generation of cleaning power. In addition, it creates a soft foam and moisturizing effect prevents the skin from drying out after bathing, and improves sterilization power.

Example 2 Preparation of Kitchen Detergent Using Fortified Vegetable Fatty Acid

This detergent is a method of preparing a liquid natural detergent by the method of ② of the above water / fatty acid emulsion. It is 13 parts by weight of vegetable fatty acid, soybean fatty acid, 8 parts by weight of lauric acid which generates washing power and foam, and animal oil when washing. 2 parts by weight of stearic acid, about 55 parts by weight of water, and about 0.4 parts by weight of lecithin are added, and the mixture is sufficiently stirred at about 45 ° C. or more, and about 15 parts by weight of ethanol is added thereto, followed by stirring. An emulsion is made.

When about 5.5 parts by weight of caustic soda is added to the water / fatty acid emulsion and saponified, a pale amber, fluid 'salt of water / fatty acid emulsion', that is, a liquid detergent, is formed, and 0.6 parts by weight of sodium bicarbonate is added thereto to prepare a detergent. It was.

The cleaning agent mainly composed of the sodium salt of the fortified vegetable fatty acid produced by the neutralization reaction of the fortified vegetable fatty acid as described above is a agent capable of washing fruits, vegetables, tableware, etc. according to the notice of the Ministry of Health, Welfare and Family Affairs 2009-159. Since it is a material suitable for one type of kitchen detergent, it is suitable for a type 1 kitchen detergent.

The lauric acid used above is formulated for the purpose of increasing washing power and generating abundant foam, and stearic acid is particularly effective for removing animal fat during the washing process.

In addition, the salt of the lauric acid, along with the salts of oleic acid and linoleic acid contained in the soybean fatty acid has the effect of enhancing the disinfecting power of kitchen detergents, as well as bacteria attached to fruits, vegetables, tableware, etc., in the kitchen You can also remove germs that may stick to your kitchen utensils, dishcloths, and cutting boards.

In addition, omega fatty acids (ω-3, ω-6, and ω-9), which are contained in large amounts in soy fatty acids, have good affinity with the skin to protect and moisturize the skin. Rather, since it has a function to protect the skin, it is non-irritating to the skin even without wearing rubber gloves when washing dishes.

Example 3. Preparation of Face Wash Detergent Using Fortified Vegetable Fatty Acid

This detergent is a method for producing a liquid natural detergent by the method of ③ of gastric water / fatty acid emulsion, which is 11 parts by weight of vegetable fatty acid, 11 parts by weight of lauric acid and 11 parts by weight of mystic acid, and about 45 weight of water. Part, and about 0.8 part by weight of lecithin are added, and the mixture is sufficiently stirred at about 45 ° C. or higher, and about 10 parts by weight of ethanol and about 3 parts by weight of capric acid are added thereto, followed by stirring to form a liquid, flexible water / fatty acid emulsion.

About 8 parts by weight of caustic soda and caustic potassium were added to this water / fatty acid emulsion at a ratio of 2: 8 to form a pale amber liquid water / fatty acid emulsion, i.e., a liquid detergent, containing sodium bicarbonate 0.6 A weight part was added to prepare a detergent.

The salts of lauric acid and myristic acid used here were much better than the foaming or cleaning power of soybean fatty acid products in terms of the shape and the degree of foaming, as well as the cleaning power.

The detergent is a detergent suitable for washing the face, and the lauric acid and mystic acid added thereto are aimed at the generation of foam and the improvement of washing power. Especially, the myric acid salt generates soft foam and has a moisturizing effect, so that the skin after bathing To prevent drying.

In addition, omega fatty acids (ω-3, ω-6, and ω-9), which are contained in large amounts in soy fatty acids, have good affinity with the skin to protect and moisturize the skin. Rather, it protects the skin.

In addition, capric acid and lauric acid, along with oleic acid and linoleic acid contained in soy fatty acids, have the effect of enhancing the bactericidal power of bath detergents.

In addition to the three types of cleaning agents described above, oleic acid, linoleic acid, capric acid, and lauric acid have strong sterilizing power, so they are enhanced by disinfecting detergents, infant bottle cleaners, laundry detergents, or pet bath solvents. Detergents, etc., also make good use of vegetable fatty acids and emulsifiers, and this type of cleaner can be used as much as possible without the addition of additives of chemical components.

The detergent according to the present invention can make a detergent for various uses according to the type and amount of free fatty acid added to the vegetable fatty acid, in addition to the above-described examples, it is also possible to manufacture agricultural natural surfactants and various industrial degreasing agents.

Test Example Irritation Test

The dish detergent of Example 2 was commissioned to the skin irritation test and bactericidal test for this product to the Korea Institute of Construction and Environmental Testing and Research Institute, a national authorized test organization, and the following tests were performed.

Test substance and experimental animal

The detergent of Example 1 was diluted 1000-fold and used as a test substance. Six New Zealand white male rabbits were used as experimental animals (Cheonan Salt Cancer University Experimental Animal Center). The breeding environment of the experimental animals were bred by individual in a stainless steel breeding box during the period of purification and testing, and the samples and negative water were free.

Test Methods

1) Administration method and dosage

Hair removal was performed about 24 hours before application of the test substance, and the administration site was two abrasion skin and two abrasion skin (see FIG. 2B). Two abrasions and skins were abrasion enough to injure the stratum corneum, but not the bleeding and bleeding, using a quartz knife (Dorco). The test substance was applied once with 0.5 ml of absorbent gauze at 1 part of abrasion skin and 1 part of non-abrasion skin, using absorbent gauze. ^TM 1626W, 3M health care) fh and then fixed well, then covered with a bandage and closed with a tape or the like for 24 hours. As a control, absorbent gauze to which 0.5 ml of sterile physiological saline was applied was fixed in the same manner.

2) Frequency of administration and duration of administration

Once administered on the day of administration, the test material was exposed to the skin for 24 hours, and then the application site was gently cleaned using sterile physiological chlorine chlorine so that the test material did not remain.

Observation and Application Items

1) General symptoms observation

Appearance, sample intake and water intake, and presence of dead animals were observed daily up to 72 hours after administration of the test substance.

2) weight measurement

Individual body weights were measured immediately before administration of test substance and 72 hours after administration.

3) Observation of the applied part

At 24 and 72 hours after removal of the test substance, irritation such as erythema, crust formation and edema was observed.

4) Evaluation of skin reactions and determination of irritation

The skin reaction was evaluated according to the Toxicology Test Standard Skin Response Evaluation Table of the Ministry of Food and Drug Safety Notice No. 2013-121.The average value was calculated by adding the erythema score and edema rating at 24 and 72 hours after application of the test substance. The skin irritation was evaluated by the Primary Irritation Index (PII) by dividing the sum by four.

Test result

1) General symptoms and mortality

No unusual general symptoms were observed in all animals and no reflex and dead animals were found.

2) weight change

In all animals no weight change associated with administration of the test substance was observed.

3) Observation of applied site and judgment of irritation

Skin conditions 24 and 72 hours after the test substance was applied to the skin are shown in FIG. 2. As a result of skin reaction evaluation, no symptom by test substance was observed.

In addition, the skin response score was calculated according to the skin response score system at 24 and 72 hours after the test substance was applied to the skin. The primary skin irritation index was “0.0”, which was evaluated as “non-irritant”.

Test Example 2 Sterilization

Test production of the dish detergent of Example 2 was commissioned to the bactericidal power test for this product to the Korea Institute of Construction and Environmental Testing and Research Institute, the national accredited test organization, and the following test was performed.

The test solution (the dish detergent of Example 2) and the control test solution (sterile physiological saline) were placed in a sterile container, and each of the precultured test bacteria was inoculated (test solution: bacteria solution = 10: 1). By confirming the initial number of bacteria. After contact (24 hours), a part of the test solution and the control test sample were collected to check the number of bacteria.

The bactericidal power was expressed as a percentage according to the following formula.

A: Number of bacteria from control test solution after contact for a certain time

B: Number of bacteria from test solution after constant contact

As a result, as shown in Figure 4, the composition according to the present invention has a 99.9% bactericidal power against bacteria such as E. coli (Escherichia Coli) and Salmonella (Salmonella Typhimurium).

Test Example 3 Safety

In particular, as described above, according to the US FDA, Salts of fatty acids, which are the main component of the detergent according to the present invention, are classified as food additives that can be consumed by humans (Food Additives Permitted for Direct). Addition to Food for Human Consumption (Sec. 172.863; Fig. 6), not only is a safe substance harmless to the human body, but also has no adverse effect on the environment because it is immediately biodegraded by microorganisms living in the soil.

Therefore, the cleaning agent according to the present invention may have a function of inhibiting or killing the growth of fungi, such as strong fungicides and fungi, without adding a separate chemical to prevent deterioration of the product or to add sterilization power. Therefore, various types of vegetable fatty acids containing unsaturated fatty acids such as oleic acid and linoleic acid and fortified vegetable fatty acids containing free fatty acids having strong bactericidal power such as capric acid and lauric acid are used in various ratios according to the purpose of use. Not only can it be made into a cleaner, but it is also safe and environmentally friendly, and it can be made into a cleaner that adds sterilization power.

Although the exemplary embodiments of the present application have been described in detail above, the scope of the present application is not limited thereto, and various modifications and improvements of those skilled in the art using the basic concepts of the present application defined in the following claims are also provided. It belongs to.

All technical terms used in the present invention, unless defined otherwise, are used in the meaning as commonly understood by those skilled in the art in the related field of the present invention. The contents of all publications described herein by reference are incorporated into the present invention.

Claims (7)

delete Vegetable fatty acids selected from at least one selected from the group consisting of soybean fatty acid, peanut fatty acid, olive fatty acid, corn fatty acid, sunflower fatty acid, cottonseed fatty acid, wheat germ fatty acid, hamp fatty acid and canola fatty acid; And free fatty acids selected from the group consisting of lauric acid, myristic acid, palmitic acid, stearic acid, palmitoleic acid, oleic acid, linoleic acid, linoleidic acid, and alpha-linolenic acid. Fortified vegetable fatty acids;
water;
lecithin;
Emulsifiers comprising free fatty acid, ethanol, coconut fatty acid or palm kernel fatty acid selected from the group consisting of capric acid and caprylic acid;
Contains alkali,
The fortified vegetable fatty acid includes 10 to 40 parts by weight of the vegetable fatty acid,
The fortified vegetable fatty acid includes 10 to 40 parts by weight of the free fatty acid,
25 parts by weight to 75 parts by weight of water,
0.2 to 2 parts by weight of the lecithin,
5 to 25 parts by weight of the capric acid or the caprylic acid as the emulsifier,
Cleaner composition comprising the alkali in 15% to 25% by weight of the strengthened vegetable fatty acid and the free fatty acid for emulsification.
Vegetable fatty acids selected from at least one selected from the group consisting of soybean fatty acid, peanut fatty acid, olive fatty acid, corn fatty acid, sunflower fatty acid, cottonseed fatty acid, wheat germ fatty acid, hamp fatty acid and canola fatty acid; And free fatty acids selected from at least one selected from the group consisting of lauric acid, mystic acid, palmitic acid, stearic acid, palmitoleic acid, oleic acid, linoleic acid, linoleic acid, and alpha-linolenic acid. Fortified vegetable fatty acids;
water;
lecithin;
Emulsifiers comprising free fatty acid, ethanol, coconut fatty acid or palm kernel fatty acid selected from the group consisting of capric acid and caprylic acid;
Contains alkali,
The fortified vegetable fatty acid includes 10 to 40 parts by weight of the vegetable fatty acid,
The fortified vegetable fatty acid includes 10 to 40 parts by weight of the free fatty acid,
25 parts by weight to 75 parts by weight of water,
0.2 to 2 parts by weight of the lecithin,
The emulsifier comprises 25% to 60% of the ethanol based on the weight of the fortified vegetable fatty acid,
Cleaner composition comprising the alkali in 15% to 25% by weight of the fortified vegetable fatty acid.
Vegetable fatty acids selected from at least one selected from the group consisting of soybean fatty acid, peanut fatty acid, olive fatty acid, corn fatty acid, sunflower fatty acid, cottonseed fatty acid, wheat germ fatty acid, hamp fatty acid and canola fatty acid; And free fatty acids selected from the group consisting of lauric acid, myristic acid, palmitic acid, stearic acid, palmitoleic acid, oleic acid, linoleic acid, linoleidic acid, and alpha-linolenic acid. Fortified vegetable fatty acids;
water;
lecithin;
Emulsifiers comprising free fatty acid, ethanol, coconut fatty acid or palm kernel fatty acid selected from the group consisting of capric acid and caprylic acid;
Contains alkali,
The fortified vegetable fatty acid includes 10 to 40 parts by weight of the vegetable fatty acid,
The fortified vegetable fatty acid includes 10 to 40 parts by weight of the free fatty acid,
25 parts by weight to 75 parts by weight of water,
0.2 to 2 parts by weight of the lecithin,
5 to 25 parts by weight of at least one of the capric acid or the caprylic acid as the emulsifier,
The emulsifier comprises 25% to 60% of the ethanol based on the weight of the fortified vegetable fatty acid,
20 to 80 parts by weight of the coconut fatty acid or the palm kernel fatty acid as the emulsifier,
Cleaner composition comprising 15% to 25% of the alkali based on the total weight of capric acid or caprylic acid and the total amount of vegetable fatty acid for emulsification into the strengthening vegetable fatty acid and emulsifier.
Vegetable fatty acids selected from at least one selected from the group consisting of soybean fatty acid, peanut fatty acid, olive fatty acid, corn fatty acid, sunflower fatty acid, cottonseed fatty acid, wheat germ fatty acid, hamp fatty acid and canola fatty acid; And at least one free fatty acid selected from the group consisting of lauric acid, myristic acid, palmitic acid, stearic acid, palmitoleic acid, oleic acid, linoleic acid, linoleic acid, and alpha-linolenic acid. Preparing a fortified vegetable fatty acid;
Mixing the fortified vegetable fatty acid, water, and lecithin, and stirring the mixture of the fortified vegetable fatty acid, water, and lecithin to prepare a first emulsion;
To the first emulsion is added an emulsifier comprising at least one emulsified free fatty acid, ethanol, coconut fatty acid or palm kernel fatty acid selected from the group consisting of capric acid and caprylic acid, and of the first emulsion and the emulsifier Stirring the mixture to prepare a second emulsion; And
Adding an alkali to said second emulsion.
Consisting of a first vegetable fatty acid, coconut fatty acid and palm kernel fatty acid selected from the group consisting of soy fatty acid, peanut fatty acid, olive fatty acid, corn fatty acid, sunflower fatty acid, cottonseed fatty acid, wheat germ fatty acid, hamp fatty acid and canola fatty acid Mixing at least one second vegetable fatty acid, water and lecithin selected from the group to prepare a mixture;
Preparing an emulsion by stirring an emulsifier comprising free fatty acid or ethanol for emulsification selected from the group consisting of capric acid and caprylic acid in the mixture; And
Adding an alkali to the emulsion; delete

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