COMPOSITION FOR CLEANING FRUITS, VEGETABLES AND FOOD CONTACT SURFACES

A composition for cleaning fruits, vegetables and hard, food contact surfaces. The composition contains an edible organic acid, an anionic surfactant, a nonionic surfactant having a hydrophilic-lipophilic balance in the range of between 12 to 16. In one embodiment, the nonionic surfactant is a nonet...

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Bibliographische Detailangaben
1. Verfasser:	MIZUKI, PETER, Y
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY DETERGENT COMPOSITIONS DETERGENTS FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL RECOVERY OF GLYCEROL RESIN SOAPS SOAP OR SOAP-MAKING THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES USE OF SINGLE SUBSTANCES AS DETERGENTS
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Beschreibung
Zusammenfassung:	A composition for cleaning fruits, vegetables and hard, food contact surfaces. The composition contains an edible organic acid, an anionic surfactant, a nonionic surfactant having a hydrophilic-lipophilic balance in the range of between 12 to 16. In one embodiment, the nonionic surfactant is a nonethoxylated sorbitan derivative and an ethoxylated sorbitan derivative. In a preferred embodiment, the composition is stabilized with a food grade alcohol. La présente invention concerne une composition destinée au nettoyage des fruits, des légumes et des surfaces dures en contact avec les aliments. La composition de l'invention comprend un acide organique comestible, un tensio-actif anionique, un tensio-actif non-ionique possédant un équilibre HLB (hydrophile-lipophile) compris entre 12 et 16. Dans un mode de réalisation, le tensio-actif non-ionique est un dérivé de sorbitan non éthoxylé et un dérivé de sorbitan éthoxylé. Dans un mode de réalisation préféré, la composition est stabilisée à l'aide d'un alcool alimentaire.