Scoop80205
Member
For sodium citrate, I researched I need to add 1 part sodium citrate (or citric acid) to four parts distilled water. How do I measure that 1 part sodium citrate and measure four parts distilled water? How many teaspoons or cups?
For five pounds of glycerine melt and pour soap base...
- how much raw shea butter to add?
- how much tea tree oil to add?
- how much sweet almond oil to add?
- how much sugar to add?
any suggestions?
Melt and Pour Soap Base would be the easiest and safest the way to go, especially for this beginner...NO LYE!
I agree with @CecileBC and @artemis and @Quilter99755 All good advice.any suggestions?
Keep this research handy in your notebook. It generally applies to handcrafted soap made from scratch. M&P bases don't have the same degree of latitude that made-from-scratch lye-based soap has, i.e., all four of those ingredients could easily be incorporated into a basic soap formula like the TRINITY OF OILS as well as others. With M&P, not so much.- Tea tree essential oil can eliminate body odor
- Lots of skin nourishing and itch relieving benefits with glycerine, raw shea butter and sweet almond oil
- sugar can do more than juice up lather. Sugar, as a humectant (as glycerin does), attracts moisture from the environment, preventing dryness and enhancing skin's natural moisture balance, resulting in softness and hydration.
For five pounds of glycerine melt and pour soap base...
- how much raw shea butter to add?
- how much tea tree oil to add?
- how much sweet almond oil to add?
- how much sugar to add?
Good advice. And as a side bar, cracked fingertips are usually a selenium, zinc, and copper deficiency. I would know, I used to have that same problem. Now I supplementHi, Brian, and welcome! My recommendation to new soapers is to make a recipe without colorants, scents, and exfoliants. It's a process with several steps.
I was motivated to make soap purely as a creative outlet. I was pleasantly surprised to see a dramatic change in my skin's health! I spent decades itching and applying a prescription several times per day -- now it's per year. My wife and kids noticed it too -- we were a rashy family and now we're not.
I also make lotion bars. For decades my fingertips would crack and bleed in the winter and I literally resorted to SuperGlue. Now my fingers stay healthy all the dry winter long.
Keep us posted. @AliOop is a master so just go with her recipe and tweak from there.
Does sodium citrate have the same reaction in Zany's faux sea water as citric acid? The last time I made ZNSB and added citric acid, my bubbles ranneth over and out!Also, don’t use both sodium citrate and citric acid. Citric acid reacts with lye to become sodium citrate. I prefer sodium citrate bc no lye adjustment is required.
Well, by putting citric acid and baking soda together into a liquid solution, you are basically putting a bath bomb into your lye water.Does sodium citrate have the same reaction in Zany's faux sea water as citric acid? The last time I made ZNSB and added citric acid, my bubbles ranneth over and out!
Thanks. Yes, I remember @Zing using ALL the salts in @earlene's blacksmith soap.Well, by putting citric acid and baking soda together into a liquid solution, you are basically putting a bath bomb into your lye water.
Bottom line, a recipe containing baking soda would call for using sodium citrate rather than citric acid, to avoid the foamy reaction. Also beware of adding too many salts into one soap recipe, as that can be problematic, as well.
Gotcha, and thanks for clarifying. FWIW, I believe the reaction would still happen even if you use premade seawater and add the CA to that.Thanks. Yes, I remember @Zing using ALL the salts in @earlene's blacksmith soap.
This was a while back and I just wasn't thinking. It was my first time adding citric acid at 1 or 2% as a chelator and it just so happened to be the first time I used your math figures for the baking soda and salt instead of premaking the faux seawater for ZNSB. I just measured all three powders into one container and dumped it all at once into the warm distilled water! I just happened to think back on it today and wondered if the sodium citrate foams like the citric acid does.
Gotcha, and thanks for clarifying. FWIW, I believe the reaction would still happen even if you use premade seawater and add the CA to that.
It’s always tough to add one more ingredient to the soap room, esp if you already have CA around for bath bombs or other products. But for me, having SC is worth it to avoid mucking around with reactions and extra math.
If you don’t want to buy SC, you could always make SC from your CA. I believe DeeAnna explains that process on her website, or maybe it was in some threads here on SMF.
If you end up not needing the CA for other B&B products (bath bombs, fizzy bath soaks, etc.), then it's great for cleaning coffeemakers, glassware, and stainless steel cookware.I actually don't mind buying sodium citrate and will likely order some now that I know it doesn't have the same bubbly reaction. I bought the citric acid a while back when reading about hard water, soap scum, and chelators because it was easy to find/ buy locally. I didn't buy a lot, just a couple of small containers from the baking section at Michaels.
Sodium citrate is also great in the kitchen for keeping cheese sauces from breaking - especially cheddars. Restaurants use it all the time.I actually don't mind buying sodium citrate and will likely order some now that I know it doesn't have the same bubbly reaction. I bought the citric acid a while back when reading about hard water, soap scum, and chelators because it was easy to find/ buy locally. I didn't buy a lot, just a couple of small containers from the baking section at Michaels.
Yes!! It even works for the non-dairy "cheese" 🤮 that some of us are forced to imbibe.Sodium citrate is also great in the kitchen for keeping cheese sauces from breaking - especially cheddars. Restaurants use it all the time.
This is actually partly why I don't mind buying it. I've been wanting to experiment with it in the kitchen for a while now to make nachos. 😋Sodium citrate is also great in the kitchen for keeping cheese sauces from breaking - especially cheddars. Restaurants use it all the time.
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