Water hardness insensitive, extremely high-yield agent for washing dishes by hand.
add 1 squirt (approx. 3 ml per 5 litres of water) to the rinse water or directly onto the rinsing sponge.
Sugar tenside 5-15 %
Coconut fatty alcohol sulphate 1-5%
Vegetable alcohol (ethanol) 1-5%
Table salt < 1 %
Citrate < 1 %
Water swirled ad 100%
List of ingredients according to EC 648/2004:
Aqua, Alkylpolyglucoside C8?-16, Sodium C12?-14, Fatty Alcohol Sulfate, Alcohol, Sodium Chloride, Sodium Citrate
Origin and properties of ingredients:
Sugar, starch and coconut fat are the raw materials for the sugar surfactants used. Together with coconut fatty alcohol sulphate, made from coconut fat and sulphur oxides, they form a combination of mutually complementing and reinforcing cleansing active substances with excellent fat dissolving properties and very good skin compatibility.
This neutral hand dishwashing detergent is a concentrated product and therefore very economical in use. The surfactants used, coconut fatty alcohol sulphate and sugar surfactants, have one of the best degradation rates in waste water after soap and are at the same time very well tolerated by the skin.
Density: (20 °C) approx. 1.04 g/cm³
pH value: (20 °C, 5 g/l H2O) approx. 7-8
At temperatures below 10 °C the product changes and becomes somewhat more solid and cloudy, which disappears again in warmth, if necessary by light shaking.
In the manufacturing process of sugar surfactants and coconut fatty alcohol sulphate, parts are taken out of the vegetable raw materials starch, sugar and fat, which, however, remain fully intact in their natural structural fabric. It is therefore relatively easy for microorganisms to degrade these surfactants very quickly and completely to 100 %. Sugar surfactants and coconut fatty alcohol sulphate are considered to be readily biodegradable according to OECD.
Keep out of reach of children.
If possible, store between 10 and 25 °C. Short-term lower or higher temperatures are possible without harming the product. At temperatures below 10 °C, the product changes and becomes slightly firmer and cloudy, which disappears again when warm, if necessary by shaking slightly.
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