Effect of Salt on the Manufacturing and Properties of Hand Dishwashing Liquids in the Coacervate Form

The study investigated the possibilities of using different inorganic salts for the production of hand dishwashing liquids in the form of coacervate. A starting formulation was developed and subjected to the process of coacervation using different types of salts including KCl, NH 4 Cl, MgCl 2, and CaCl 2 . The coacervate phase, which constituted the hand dishwashing liquid, was then isolated from the systems obtained by the procedure explained above. The products thus developed and produced were then assessed to determine their basic physicochemical and functional properties. Salts of monovalent metals were found to produce relatively high coacervate volumes from a given starting formulation, and products obtained from them demonstrate good functional parameters, i.e. washing ability, foaming properties, and fat emulsification ability. In contrast, salts of divalent metals make it possible to obtain products which display a high degree of safety of use.