X year old soap & Y % superfat

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cherrycoke216

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I've been reading on this forum. And people say they got an old soap and it's still good. No rancid smell.

I've seen 8 year old, 20 maybe(someone's grandma made it) etc.
My question is, if superfat means somehow buffer zone of free fatty acid, your X year old soap is using Y% SUPERFAT? Why does the free fatty acid not smell rancid? Or DOS?


Please join the discussion even if your grandma wing it without soap calc or soapee. I would like to know how OLD is still going STRONG. ;)

Thanks in advance.
 
I wonder if there is something in the process - like how concentrated the superfat is (especially at the surface of the soap) and/or if something like gelling vs not gelling has an impact on the likelihood of a bar getting dos.
 
I have 10 year old soaps with a 20% superfat- no DOS and no rancid smell.

I believe that the reason why such a thing is possible has a lot to do with the types of oils used in ones formula, and also the fact that lye-based soap is never static. Basically, micro chemical exchanges continue occur in finished /cured soap that help it to maintain equilibrium as it is exposed to air and/or water during its lifetime.

Here is a post by our DeeAnna that helps to explain this interesting 'dynamic equilibrium' that continues to go on in soap: http://www.soapmakingforum.com/showpost.php?p=394531&postcount=5


IrishLass :)
 

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