Use of polymer blends to reduce or eliminate amine oxide in hand dishwashing detergents
A method of improving or stabilizing foaming of a hand dishwashing detergent composition when combined with water is achieved by providing one or more of polyethyleneimine ethoxylate and polyethylene glycol to a hand dishwashing detergent composition comprising an amine oxide. Hand dishwashing detergent compositions to reduce amine oxide content contain water, surfactant base, and foaming booster consisting of amine oxide, and one or more of polyethyleneimine ethoxylate and polyethylene glycol. A foaming booster consisting of polyethyleneimine ethoxylate and polyethylene glycol can eliminate use of amine oxides.
1. A hand dishwashing detergent composition comprising:
water;
surfactant base; and
foaming booster consisting of polyethyleneimine ethoxylate and polyethylene glycol;
wherein the composition is free of amine oxide,
wherein the polyethylene glycol has a molecular weight of 200,000 Daltons.
2. The hand dishwashing detergent composition of claim 1 , wherein the polyethyleneimine ethoxylate is about 5% to about 85% by weight of the foaming booster.
3. The hand dishwashing detergent composition of claim 1 , wherein water comprises less than 50% by weight of the detergent composition.
4. The hand dishwashing detergent composition of claim 1 , wherein the polyethyleneimine ethoxylate comprises polyethylene imine having a molecular weight of 600 modified by ethoxylation to a degree of about 20 ethyleneoxy residues per nitrogen (PEI 600 EO 20 ).
5. The hand dishwashing detergent composition of claim 4 , wherein the polyethyleneimine ethoxylate consists of polyethylene imine having a molecular weight of 600 modified by ethoxylation to a degree of about 20 ethyleneoxy residues per nitrogen (PEI 600 EO 20 ).