SLS in CP/HP soap

Discussion in 'Recipe Feedback' started by paragon, Jan 19, 2020.

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  1. Jan 22, 2020 #21

    paragon

    paragon

    paragon

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  2. Jan 22, 2020 #22

    Mobjack Bay

    Mobjack Bay

    Mobjack Bay

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    The research on handmade artisan soap is woefully sparse. On the other hand, many experienced, knowledgeable soap makers report increases in the mildness of a soap over time. In my professional field of science (marine/ocean/environmental), “best professional judgment” by panels of experts is an accepted method in decision-making for environmental protection (but not human safety, which uses “risk assessment”), when data are lacking, but a decision must be made. I am willing to respect the “voice of experience” when it comes to making soap.
     
    IrishLass, shunt2011 and paragon like this.
  3. Jan 22, 2020 #23

    paragon

    paragon

    paragon

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    It's like wine making. People say during aging thef "integrate" or become sweeter or less harsh, even when aged in glass or steel. At first it drove me nuts when people said that—fermentation is finished and the flavors are already in the carboy and sealed, how can they change?

    It turns out there are a lot of reactions I didn't know about. Tannins and phenols react. Tannins polymerize. Other things agglomerate and drop out of solution. Some mild oxidation occurs. After several months, yeast cells explode and fill the wine with the contents of the cell. There were very good reasons people could taste changes in wine over time.

    Not knowing causes still drives me nuts.

    (And don't age a wine that's meant to be had fresh. Just enjoy now! The chemical design would be different for aging.)
     
    Last edited: Jan 23, 2020
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