I tried a new recipe and it zapped both times I made it. The first time I assumed I messed up something, but after doing it twice, I wonder if there is another problem.
CO 30% 900 grms
Palm 13% 390 grms
Soybean oil 25% 750 grms
OO 25% 750 grms
Castor 7% 210 grms
1080 gr water 428 gr lye Superfat 5%
The new ingrediant I am using is the soybean oil, which is from sams. Their clear frying oil. It said 100% soybean, but on looking closer, it is preserved with citric acid and TBHQ and has an antifoaming agent in it.
Would those extras mess up my formula--specifically the citric acid--or is there something else going on?
Thanks
CO 30% 900 grms
Palm 13% 390 grms
Soybean oil 25% 750 grms
OO 25% 750 grms
Castor 7% 210 grms
1080 gr water 428 gr lye Superfat 5%
The new ingrediant I am using is the soybean oil, which is from sams. Their clear frying oil. It said 100% soybean, but on looking closer, it is preserved with citric acid and TBHQ and has an antifoaming agent in it.
Would those extras mess up my formula--specifically the citric acid--or is there something else going on?
Thanks