When you use food in soap, do you have to use some type of preservative to keep the food from going rancid? Or does the sap process preserve it?IrishLass said:I've used baby oatmeal, coconut milk, goat milk, cow's milk carrot juice and egg yolks (not all in the same soap! ). All came out great except my soap with the cow's milk. It developed a nasty, sour smell over a few weeks.
Lately, I've been bouncing the idea around to put cucumber pulp in a soap, and also using mashed avocado and pumpkin puree in other soaps. I've been doing a lot of reading up on foody soaps at the different forums I go to and am getting really tempted to give it a try.
From my experience, it seems that the lye takes care of preserving things. I've not ever had a 'foodie' soap go rancid on me (so far). Although my cow's milk soap did take on a sour note, it didn't grow mold or anything like that. It's funny because I was the only one who could smell the sour note in it. Everyone else that smelled it said it smelled fine. Go figure!Godiva said:When you use food in soap, do you have to use some type of preservative to keep the food from going rancid? Or does the sap process preserve it?
Black soap n candle lady said:I would like to become better at the tallow soaps. I want to try it all!