What type of water do they use to manufacture wet wipe/towel for restaurants customers?

Question

Is DI water used? or just distilled water or purified water with added fragrance? Please list specification if any one knows?

Is DI water used? or just distilled water or purified water with added fragrance? Please list specification if any one knows?
PS: I am referring to those without alcohol, sorry for the misunderstanding!

Answer 1

There are a number of good wet-wipe technologies. The alcohol wipes suggested by other answer-ers however are in the minority for restaurant use. I'll wager for the very reason that kids who wipe their fingers with them get an aweful taste in their mouths when they go to shovel dessert candies in after their ribs/chicken/messy-food.

The primary active ingredient to the majority of restaurant wet-wipes is d-limonene. It's one of a few "Citrus Degreasers" that as you guessed from the smell is made from the oils found in the peels of citrus fruits. It's completely non-toxic (though bitter), biodegradable, and fairly inexpensive.

If you have a class project to do you can probably get a sample quart cheaply from the manufacturer in the link below. I've found mixing it in a 1 part d-limonene, 2 parts water ratio makes a good wet-wipe mix. It's not picky about ion content of your water, though if you're running a chemistry experiment to find the ultimate wet-wipe, distilled water would be a good starting point to eliminate variables like chlorine content and carbonate hardness.

Answer 2

it's not water at all. if you notice it smells faintly of alcohol, that's because it's a dilute mix of isoproply alcohol which is why when you eat ribs and clean your hands if you eat more your fingers taste awful.

Answer 3

I'm pretty sure it is alcohol, not water.