http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114712253-A

Outgoing Links

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assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_137aae45e70826d2577b0fccb9b4c990
classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61Q19-10
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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-41
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http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q19-10
filingDate 2020-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_335c14096c37ad432458825da5390b54
publicationDate 2022-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-114712253-A
titleOfInvention A recipe for making anti-caking bath salts
abstract The invention provides an anti-caking bath salt preparation formula, which is characterized in that an appropriate amount of an anti-caking agent is added to a certain quality of bath salt, wherein the anti-caking agent is potassium ferrocyanide, sodium ferrocyanide or One or more mixtures of ferric ammonium citrate. The addition of the anti-caking agent potassium ferrocyanide is 10-30mg/kg or the addition of the anti-caking agent sodium ferrocyanide is 13-39 mg/kg or the addition of the anti-caking agent ferric ammonium citrate. The dosage is 25-75mg/kg. The anti-caking bath salt of the present invention has good fluidity and does not agglomerate when the humidity is 80% and the closed mouth is placed for more than 6 months; Good flow and non-clumping. The invention solves the problem of agglomeration of the bath salt during use and storage by adding an anti-caking agent and determining the added ratio through experiments, so that the bath salt has good fluidity and is resistant to agglomeration, which is convenient for consumers to use.
priorityDate 2020-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

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Total number of triples: 22.