台灣餐具及食品用器具清潔劑添加成分現況分析

餐具及食品用器具清潔劑屬食品用洗潔劑，主要分為手洗式及機洗式(自動洗碗機)兩大類，其中手洗式的清潔劑又可細分為家庭用及營業用。此二類清潔劑的洗淨機制不盡相同。手洗式清潔劑泡沫之多寡，為消費者認為是否具有清潔效力的目視指標，所以成分多為易產生泡沫的陰離子及非離子界面活性劑，同時，產品為達一定程度的黏稠度，必須添加具增黏效果的添加劑。自動洗碗機所用的洗劑必須要減少泡沫產生，通常依機器設計分為兩劑，第一劑是以氫氧化鈉或氫氧化鉀為主成分的強鹼，加上少量的分散劑及螯合劑，與餐盤上的油脂進行皂化反應以利於油污的清除。第二劑是以具有抑泡及展著功能的非離子界面活性劑所組成，目的是使洗淨後的餐盤藉由此展著劑將水以最薄的厚度均勻鋪展於餐具表面，便於熱風吹乾。據此，本文將簡介該二類清潔劑之配方考量，並列舉各種常用於配方中之添加物，包括界面活性劑等之特性，以期消費者對食品用洗潔劑之組成有基本概念，進而正確使用。

關鍵字

界面活性劑；食品用洗潔劑；皂化

並列摘要

Detergents for tableware and utensils for food are classified as food cleansers. There are two main types different in washing mechanisms: hand wash detergents and automatic dishwasher detergents. Hand wash detergents can be further divided into household and commercial products. As consumers judge the cleaning efficacy of hand wash detergents by the amount of foam produced, anionic and nonionic surfactants are the major components in hand wash detergents. Additives in order to enhance the thickness of the detergents are also included. In comparison, automatic dishwasher detergents should have low foaming properties. Depending on the design of the machine, two types of cleaning agents are used. Firstly, a cleaning agent composed mainly of sodium hydroxide or potassium hydroxide with small amounts of dispersing agent and chelating agent is used to remove grease by forming soap. Next, a nonionic surfactant with anti-foaming and spreading capability is used to spread a minimal layer of water on the surface of cleansed tableware and utensils, hence facilitating the blow-drying process. This article summarizes the considerations in the formulations of hand wash detergents and automatic dishwasher detergents and lists the characteristics of commonly used additives, including surfactants. This provides consumers with a basic knowledge of the composition of food cleansers and their correct use.

並列關鍵字

surfactant ； food cleansers ； soaping

國際替代計量

台灣餐具及食品用器具清潔劑添加成分現況分析

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