New functions of urea
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This post was last edited by Yan Qiusheng on 2011-6-20 at 10:43. I work in a soap factory, and I’m reaching out to the experts here for help. We accidentally discovered that adding urea to the soap-making process makes the soap more transparent and smoother. We’re not sure why this happens; it just gives off an ammonia smell. Could the experts help me understand this? Which molecular structure in urea is responsible for this effect? The soap produced has an ammonia smell, and that smell is unpleasant. Is there any way to address this issue? Thank you
Urea is an organic compound synthesized from inorganic substances; it has a slightly alkaline nature and contains 46% nitrogen. It is a fertilizer with a high nitrogen content, and therefore it is not suitable for use as a detergent. Adding a little to soap can change its color, but it emits an ammonia smell due to the decomposition of urea, which is unnecessary. When using soap, I don’t pay attention to its color – I only care that it has good cleaning power. It must never be added to food, just as triamines (compounds derived from urea) should not be added to milk powder. Nowadays, the laws are quite strict in this regard; violations can even result in severe penalties.