Hi there! I hope you are very well, I am Sole from Argentina I am starting in soap and I have this formula that I would like to share and tell you what happened to me, when beating to reach the trace, everything is perfect, mix the bleach with the oils at 40 ° C after a few seconds the mixture was completely granulated and it was liquid without joining similar to ricotta cheese, can someone explain to me what could have happened? I appreciate the support
ACCELERATED TRACE
- Thread starter Sole
- Start date
That sounds like "ricing", when the soap looks like rice.
The recipe wouldn't open for me. Did you use some fragrance oils? And I assume you mean "lye" instead of bleach here, but to be clear you had lye dissolved in water and added that to the oils and this happened?
The recipe wouldn't open for me. Did you use some fragrance oils? And I assume you mean "lye" instead of bleach here, but to be clear you had lye dissolved in water and added that to the oils and this happened?
Hi there! sorry for my english, and I thank you for your answer.
I want to say lye instead of bleach. I dissolve the hydroxide in water and let the temperature drop to 40 ° C, the oils are at the same temperature, I beat with an electric mixer and then I add the colorants and the fragrance, at this point it becomes rice and remains liquid without emulsifying, it can be a false trace?
I want to say lye instead of bleach. I dissolve the hydroxide in water and let the temperature drop to 40 ° C, the oils are at the same temperature, I beat with an electric mixer and then I add the colorants and the fragrance, at this point it becomes rice and remains liquid without emulsifying, it can be a false trace?
No- it’s likely from the fragrance oil you used. That’s a common cause of ricing.
If you leave out the fragrance oil that caused this problem, that would work.
Hi there, I was just looking at your recipe and noted the high Saturated : Unsaturated ratio. My recollection is that your Saturated (which are your hard fats/oils) should not exceed 50%. I believe that would be part of your problem. You should adjust your recipe so that your saturated remains under 50%.