Active ingredient bleach processing

We often clean away the grime and dirt in a kitchen with bleach, the active ingredient of which is the hypochlorite ion CIO-. The cleaning process we see by eye ( the bleaching reaction ) occurs between an aqueous solution of CIO- ion and coloured species stuck to the kitchen surfaces, which explains why the dirt or grease, etc., appears to vanish during the reaction. The reaction proceeds concurrently with colour loss in this example. 

Bleaching powder, also known as chloride of lime, is produced by reacting hydrated lime with chlorine. It consists of a mixture of calcium hypochlorite (Ca(OCl)2 — the active ingredient), calcium chloride, calcium hydroxide and water. Some processes convert 40 % of the calcium hydroxide, giving about 25 % of available chlorine . Others continue chlorination to completion, which corresponds to 60% conversion and about 36% of available chlorine [31.3]. The reaction (31.1) is surprisingly complex. It is exothermic and drives off excess water. The product is dried under vacuum at temperatures below 85 °C. 

One important trend in the food industry is the increased demand for natural food ingredients free of chemicals. Therefore, special attention has been paid to alternative processes directed toward extraction solvents and techniques with both GRAS and GMP labels (Ibanez et al., 1999). Supercritical C02-extraction (SFC C02) has been used (Weinreich, 1989 Nguyen et al., 1991 Nguyen et al., 1994 Ibanez et al., 1999). Tena et al. (1997) noted that extracts from rosemary obtained by SFC C02 (35 bar at 100°C) were the cleanest extracts and provided the highest recovery of carnosic acid compared to solvent extracts (acetone, hexane, dichlor-methane and methanol) after bleaching with active carbon. Bicchi et al. (2000) reported a fractionated SFC C02 method to selectively isolate carnosol and carnosic acid at 250 atm and 60°C in the second fraction. The authors used 5% methanol to modify the dissolution power of SFC C02. 

FFSFs and grits are the least refined soy protein ingredients. Three types of FFSFs are produced (i) enzyme-active, (ii) toasted, and (iii) extruder-processed. Re-fatted flours are sometimes referred to as fully-fatted or full-fat, but they are described in this chapter in the section on defatted SF because the original fat is removed and replaced with refined, bleached, and deodorized (RED) oil. 

In relation to detergent ingredients, different microencapsulation technologies are often used for fragrances and flavors. Coacervation and spray drying are mentioned in various patent applications (see example of coacervation in Ref 139 and spray drying in Ref 140). In the case of bleach active substances, microencapsulation of TAED using a polycondensation process is described in Ref 141, and a coacervation process for the encapsulation of PAP is mentioned in Ref 142. In both cases, the use in liquid applications is intended. 

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