Teach Soap

Hi all,

Which fats are harder or least likely to be converted to soap, ie superfat? I mean not all the oils are converted to soap - by design. I know Jojoba is one. I think almond also? Other thoughts on this? I want to do a shampoo bar that is superfatted at like 15% or so. I want it to be moisturizing and not overly cleansing. I choose hot press because it is kinder in my use of essential oils and natural colorants.
Thanks soap community!

It's hot process, not hot press. You don't press the soap. Hot process is not more kind to colorants or essential oils. You would be better off doing cold process with no gel.
Unrefined mango, shea or avocado have more unsaponifiables, so there is a better chance these will survive part of the soapmaking process.
There is no way to know which oils or butters saponified unless you actually get your soap tested. It's pricey.

I add all my oils and butters right up from and let the lye take whatever it wants. 15% superfat is 15% superfat, you just won't know which oils have survived.

_________________
Irena
Closed minds are like faulty parachutes; they refuse to open.

Thanks Soapbuddy. Thanks for the correction, that was actually a typo, I know soap is not pressed. There is a local and very successful soap company that emailed me back with this question. They have one bar in their line that is hot processed for their shampoo. They insist "in the hot processes, it's a little different. It's possible to force what oils are left behind, because the extra oils are added after the entire batch has been converted to soap. So, in our Shampoo bar, for example, I can guarantee that the extra oils are 100% Jojoba - a great oil (wax actually) for the hair and scalp." that's from the CEO. I'm still not sure why they do one product with hot process. He states the advantages are that they really only need to cure 4 week over 6 for cold process and that they spirulina the add is actually a bit more stable than cold process, they add it at the end. He feels it's more moisturizing too since can force the oils to superfat.

I asked this question To Robert Dunn who wrote the book Scientific Soapmaking. He says that the oil molecules can still exchange places even adding the oil or butter after the cook. So I don't worry about which oils superfat and which oil stay as is.

_________________
Irena
Closed minds are like faulty parachutes; they refuse to open.