Product Description :

Any solution with 50 to 200 parts per million (ppm) of chlorine is referred to as a “sanitising solution.” One gallon of water and one tablespoon of liquid home chlorine bleach can be combined to create a sanitising solution, which should be created fresh each day.





  • High Alcohol Content: Sanitizer solutions typically contain a high concentration of alcohol (usually ethyl or isopropyl), which is known for its effective germ-killing properties.
  • Convenient Packaging: They come in various forms, including liquid, gel, spray, and wipes, making them easy to use and transport.
  • Quick Evaporation: Sanitizer solutions evaporate rapidly, leaving no residue behind after application.
  • Broad-Spectrum Germ Protection: They are designed to kill a wide range of germs, bacteria, viruses, and pathogens on contact.
  • Skin-Friendly Formulations: Many sanitizers include moisturizing ingredients to prevent dryness and irritation, even with frequent use.
  • Portable and Versatile: Sanitizer solutions can be carried in pockets, purses, or vehicles, ensuring access to hand hygiene wherever you go.


  • Effective Disinfection: Sanitizers offer a convenient and quick way to disinfect hands, surfaces, and objects, reducing the risk of infection transmission.
  • Convenient Hygiene: They provide on-the-go access to hand hygiene when soap and water are not readily available.
  • Reduced Illness Spread: Regular use can help prevent the spread of illnesses, particularly in high-traffic areas or during flu seasons.
  • Safety: Sanitizer solutions are easy to use, and their quick evaporation minimizes the risk of residue or skin irritation.
  • Skin Care: Moisturizing variants help maintain skin health, preventing dryness and discomfort associated with frequent sanitizing.
  • Versatile Application: Sanitizers can be used in various settings, including healthcare, food service, travel, and everyday life, promoting cleanliness and safety.


Alcohol is commonly found in alcohol-based goods in concentrations of 60 to 95 percent, typically as ethanol, isopropanol, or n-propanol. Alcohol instantly denatures proteins at those concentrations, essentially neutralising several forms of bacteria.


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