Principles of Food Sanitation

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158 PRINCIPLES OFFOODSANITATION


Table 9–7

Common Detergent Ingredients

Mineral

Emulsif- Saponif-

Water Deposit Rins-

Noncor-

Non-

Ingredients

ication

ication Wetting Dispersion Suspension

Softening

Control

ability

rosive

irritating

Basic alkalis

Caustic soda

C

A

C

C

C

C

D

D

D

D

Sodium metasilicate

B

B

C

B

C

C

C

B

B

D

Soda ash

C

B

C

C

C

C

D

C

C

D

Trisodium B

B

C

B

B

A

D

B

C+

C


phosphate
Complex phosphates

Sodium tetra-

A

C

C

A

A

B

B

A

AA

A

phosphate
Sodium tripoly-

A

C

C

A

A

A

B

A

AA

B

phosphate
Sodium hexameta-

A

C

C

A

A

B

B

A

AA

A

phosphate
Tetrasodium pyro-

B

B

C

B

B

A

B

A

AA

B

phosphate
Organic compounds

Chelating agents

C

C

C

C

C

AA

A

A

AA

A

Wetting agents

AA

C

AA

A

B

C

C

AA

A

A

Organic agents

C

C

C

C

C

A

AA

B

A

A

Mineral acids

C

C

C

C

C

A

AA

C

D

D

Note:

A-high value; B-Medium value; C-low value; D-negativ

e value.
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