Synthetic surfactant flakes and process for making them

Compositions – Water-softening or purifying or scale-inhibiting agents

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Details

252134, 252553, 252DIG16, 23293A, 159 111, 159DIG14, 426457, C11D 1706

Patent

active

045348790

ABSTRACT:
A process for making improved synthetic surfactant flakes from a water-wet paste which is dried on a heated roll drum dryer. Hot surfactant flakes are made from drum drying a water-wet paste containing sodium alkyl sulfate (AS), sodium alkyl benzene sulfonate (LAS), and water-soluble inorganic salts, preferably sodium chloride and magnesium chloride blends. The hot flakes are cooled in a low moisture environment having a dewpoint of up to 10.degree. C., e.g., under a dry nitrogen or dry air blanket. The low moisture environment prevents undesirable, insidious hydration and stabilizes the AS/LAS flakes. The stable AS/LAS surfactant flakes can be used to make more economical, more processable, firmer improved surfactant cakes. One advantage is that cakes made with the flakes of this invention can contain larger amounts of perfume than cakes made with comparable AS/LAS flakes cooled above said dewpoint.

REFERENCES:
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patent: 4156707 (1979-05-01), Joshi
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patent: 4278571 (1981-07-01), Choy
patent: 4308625 (1982-01-01), Kitko
patent: 4310434 (1982-01-01), Choy et al.
patent: 4417405 (1983-01-01), Fuller
Food Technology, Lazar & Miers, 8/71, vol. 25, pp. 830-832.
Journal of Food Science, Lazar & Rumsey, 1976, vol. 41, pp. 696-698.

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