1 Scope
This standard specifies the technical requirements, test methods, inspection rules, marking, packaging, transportation and storage requirements for detergents for hand dishwashing.
This standard is applicable to the detergents for hand dishwashing produced with surface active agent, additive and etc. (hereinafter referred to as "dishwashing detergent").
2 Normative References
The following normative documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments to (excluding amending errors in the text), or revisions of, any of these publications do not apply. However, all parties coming to an agreement according to this standard are encouraged to study whether the latest edition of the normative document is applicable. For undated references, the latest edition of the normative document applies.
GB 4789.2-1994 Microbiological Examination of Food Hygiene - Detection of Aerobic Bacterial Count
GB 4789.3-1994 Microbiological Examination of Food Hygiene - Detection of Coliform Bacteria
GB/T 6367-1997 Surface Active Agents - Preparation of Water with Known Calcium Hardness (idt ISO 2174:1990)
GB/T 6368-1993 Surface Active Agents - Determination of pH of Aqueous Solution - Potentiometric Method (neq ISO 4316: 1977)
GB 14930.1-1994 Hygienic Standards for Detergent for Food Tools and Installations
GB/T 15818-1995 Testing Method for Biodegradability of Anionic and Nonionic Surfactants (eqv JIS K3363:1990)
QB 1994-1994 Bath Agents
Decree of State Bureau of Technical Supervision ([1995], No. 43) "Provisions for the Metrological Supervision and Administration of Quantitatively Packed Commodities"
3 Technical Requirements
3.1 Material requirements
The biodegradability of surface active agent adopted in the formulation of dishwashing detergent shall not be less than 90%.
3.2 Sensory indexes
3.2.1 Appearance: the liquid product shall be free of delamination, suspended matter or sediment; the powdery product shall be uniform and free of impurity and caking.
3.2.2 Odor: free of any other peculiar smell, the flavored product shall meet relevant requirements of specified odor type.
3.2.3 Stability (liquid product): put it in the -3~-10℃ refrigerator for 24h, take it out and recover it to room temperature, and then observe it, it shall be free of crystal and sediment; put it in the (40±1)℃ insulation case for 24h, take it out and then immediately observe it, it shall be free of delamination, turbidness and change of odor.
3.3 Physicochemical indexes
Physicochemical indexes of dishwashing detergent shall meet the requirements specified in Table 1.
Table 1 Physicochemical Indexes of Detergents for Hand Dishwashing
Foreword I
1 Scope
2 Normative References
3 Technical Requirements
4 Test Methods
5 Inspection Rules
6 Marking, Packaging, Transportation and Storage
Appendix A (Normative) Determination of Total Content of Active Matter
Appendix B (Normative) Determination of Detergency
Appendix C (Normative) Limit Test for Fluorescent Whitening Agent
Appendix D (Normative) Determination of Methyl Alcohol Content
Appendix E (Normative) Determination of Formaldehyde Content
Appendix F (Normative) Determination of Arsenic
Appendix G (Normative) Heavy Metal Limit Test
