The acids in these fruits are responsible for the whitening and exfoliating effect of their juices. Unfortunately these are completely neutralized by the lye, so no... those benefits would not be realized in cold process (or hot process) soap.Guys I have a question... does benefits of purees work in cold process? I am wondering about it... some are making lime soap, papaya soap, calamansi soap for whitening using its purees and juices...
any idea about it?
To keep mine from going brown (which it will if I don't do the following), I add a little chromium hydroxide green colorant to it (1/8 tsp. ppo). So far, I've never had any browning of my avocado soap since giving it some help with the colorant. As a matter of fact, I still have 1 bar set aside for testing purposes from a batch I made 8 1/2 years ago, and it's still a lovely pastel shade of sage green.earlene said:And the color that started out a really pretty green turned out a really awful looking brown. I ended up re-batching all of them because of the ugly discoloration.
This sounds promising. I should try it when I get a chance.I also do a puree with fresh avocado and cucumber for a facial bar I make. For a 10 lb recipe I use one full avocado and 2 large cucumbers. Once I have pureed them I run them through a sieve for any leftover bits of skin or clumps. I find it makes the soap extra rich and creamy feeling and I love it on my skin.
I don't have any problems with discoloration. The avocado/cucumber puree combo adds a nice natural green color to my soap that I also love. The color doesn't fade or morph either... it stays fixed.
How about doing it in melt and pour?
does the acids from additives can be retain for whitening?
Can I be nosy and ask why you like a hard avocado to eat? You really miss the great flavor of a ripe avocado. At least for most avocados, if you get Florida Avocados I am no comment, they are awful in my opinionYou guys convinced me. I'll let an avocado ripen and use some green mica. Hopefully sometime soon, as I have about 5 unripe avocados right now. (I prefer to eat them while they are still hard so I keep them refrigerated.)
I just prefer them that way. For the most part, I eat them cut up in salads. Sometimes sliced with added salt. When I say hard, I mean firm as opposed to soft. If they are soft in the store, I will not buy them because by the time I get them home they are already too close to mushy. I don't like mushy avocados, although I will eat it if it's ripe but not mushy.Can I be nosy and ask why you like a hard avocado to eat? You really miss the great flavor of a ripe avocado. At least for most avocados, if you get Florida Avocados I am no comment, they are awful in my opinion