Hand dishwashing detergents still have a high importance on the market and are used daily by consumers. The products are aqueous solutions of different surfactant mixtures; some hand dishwashing detergents contain additives such as fragrances, colorants, and ingredients to adjust viscosity. Hand dishwashing detergents are specifically developed for cleaning dishes and cutlery in households to remove a variety of food residues containing fats, starches, or proteins. Consumers have a wide range of products with different profiles to choose from, including special formulations with unique claims (e.g., “suitable for sensitive skin”).
Ecological aspects of hand dishwashing detergents, as with other detergent, care, and cleaning products, are driven by the continuous (further) development of concentrated and innovative formulations. Performance has been further improved by innovative surfactant combinations and, in certain circumstances, enzymes. The products are classified as detergents as stated in Article 2 of the Detergents Regulation (EC) No. 648/2004 and must be labelled in accordance with Annex VII of this regulation. In addition, a list of ingredients must be made available on the Internet. Surfactants used in detergents must be completely biodegradable as per the Detergents Regulation. Environmental compatibility depends mostly on the type of concentrate (e.g., ultra-concentrate) in which the product is purchased and the dosage applied by the end user.
To evaluate the quality of these products, a test procedure that is as simple, reproducible, and consumer relevant as possible is desired, both for external comparative tests and during product development. This should be based on consumer behaviour and common types of soil. The development of the quality assessment of hand dishwashing detergents (including test methods) is based on the work of the IKW working group, consisting of experts from hand dishwashing detergent manufacturers and raw material suppliers, as well as testing institutes.
