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Answer:
Ms. Lisa Moore at
M-chem Industries kindly answered the question above:
Ingredients of dishwashing liquid
Hand dishwashing detergents (differentiated from Automatic) contain
water, surfactants, chelating agents (water softeners), fragrances, dyes and preservatives.
Surfactants ("surface-active-agent") have diverse chemical properties: oil emulsification potential, mildness to skin, active percentage, foaming power, chemical compatibilities, colour, odor etc.
Hand dish detergents generally use harsher surfactants with excellent foaming profiles than do hand cleaners (Please refer to the attached website for the technical difference between "soap" and "surfactant"
http://www.sdahq.org/ ).
The difference between "mild" and
"anti-bacterial"
Hand cleaners will use synthetic detergents (surfactants) that are not as irritating to the skin (milder) and have lower oil emulsification potentials as other surfactants.
Surfactants are not "equally strong" and need to be formulated and tested to ensure product efficacy.
Anti-bacterial dish and hand products have an active ingredient added (such as: Triclosan, Chloroxylenol (PCMX), Quaternary Ammonium Chlorides (Quats), or Alcohols etc.) that destroy infectious agents.
Acknowledgement
We would like to thank Ms. Lisa Moore at M-chem Industries
for her kind answer.
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