ABSTRACT
I. Summary................................................................................................................ 106 II. Introduction ........................................................................................................... 106
A. Market Penetration of Residential Automatic Dishwashers..................... 107 B. Smaller Households................................................................................... 108 C. Busier Consumer Lifestyles ...................................................................... 108
III. Hand Dishwashing Detergents.............................................................................. 109 A. Chemistry of Hand Dishwashing.............................................................. 109
1. Hand Dishwashing Process........................................................ 109 2. Methods of Hand Dish Washing ............................................... 110 3. Mechanisms of Cleaning by Hand Dishwashing Detergents ... 111
B. Basic Building Blocks of Hand Dishwashing Detergents........................ 112 1. Surfactants.................................................................................. 112 2. Foam or Suds Stabilizers ........................................................... 113 3. Hydrotropes and Dissolution Aids ............................................ 115
C. Recent Developments in Key Hand Dishwashing Technologies ............. 115 1. Surfactants.................................................................................. 115 2. Low-IFT Grease Cleaning Technologies................................... 116 3. Suds Boosting Polymers ............................................................ 118 4. Product Dissolution Aids ........................................................... 120 5. Enzymes ..................................................................................... 121 6. Bleaches ..................................................................................... 121
D. New Product Forms................................................................................... 121 1. Dish Wipes ................................................................................. 121 2. Hand Dishwashing Implement .................................................. 122
106 Shi et al.
