Detergency of Vegetable Oils and Semi-Solid Fats Using Microemulsion Mixtures of Anionic Extended Surfactants: The HLD Concept and Cold Water Applications

In spite of the increasing interest in cold temperature detergency of vegetable oils and fats, very limited research has been published on this topic. Extended surfactants have recently been shown to produce very promising detergency with vegetable oils at ambient temperature. However, the excessive salinity requirement (4–14 %) for these surfactants has limited their use in practical applications. In this work, we investigated the mixture of a linear C 10 –18PO–2EO–NaSO 4 extended surfactant and a hydrophobic twin-tailed sodium dioctyl sulfosuccinate surfactant for cold temperature detergency of vegetable oils and semi-solid fats. Four vegetable oils of varying melting points (from −10 to 28 °C) were studied, these were canola, jojoba, coconut and palm kernel oils. Anionic surfactant mixtures showed synergism in detergency performance compared to single surfactant systems. At temperatures above the melting point, greater than 90 % detergency was achieved at 0.5 % NaCl. While detergency performance decreased at temperatures below the melting point, it was still superior to that of a commercial detergent (up to 80 vs. 40 %). Further, results show that the experimental microemulsion phase behaviors correlated very well with predictions from the hydrophilic–lipophilic deviation concept.