Hydrogenated soybean oil should not give higher chances of DOS as it no longer contains linoleic acid. The fatty acids become stearic acid in true hydrogenated soybean oil. I'm sure that there are some residual linoleic and trans fatty acids but it would be negligible.
I want to harden a recipe without affecting to much of the recipe I created. I know both Stearic Acid and Soybean Oil (full hydro) will do it. I don't know which one would be more appealing on the label. Any advice?
What you are describing is fully hydrogenated soybean oil, which is pretty uncommon and has a melt point around 150. That would still be a triglyceride -- almost all tristearin and no trans-fats.
Most (partially) hydrogenated soy is flaked vegetable shortening. Some of those shortenings are also used to make candles. It's almost impossible to get a reliable fatty acid profile for those. Most likely the linoleic is greatly reduced or eliminated as you suggest (at the cost of creating trans-oleic acid) and some amount of oleic is converted to stearic.
Allane I did a search on google on allanblackia oil...very interesting...curious as to where you source it from?
If you can get your hands on allanblackia oil, 15 ml in an eight kilos of oils give a very hard and moisturizing soap.
I want to harden a recipe without affecting to much of the recipe I created.
CT, I mill my own oil because I have access to the seeds. Send a pm and I will see if I can send you a sample.
Me too!me too!!me too!!! I want too. Can I PM you.... (shamelessly begging) :mrgreen:
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