Properties of Oil Used in Making Cold Process Handmade Soap

Properties of Oil Used in Making Cold Process Handmade Soap

The cold process handmade soap is created by combining fatty acids, an alkali and heat in a water medium. Fatty acids are components of oil. Each fatty acid variety will make a soap that has its own unique characteristics. Different oil used in making cold process handmade soap have differing proportions of these various fatty acids. Our soap making oil selection and their benefits are as follows.

Coconut Oil Coconut oil is considered to enhance the creamy lather of soap. It is good that it can inadvertently strip skin of moisture. Coconut oil produces soap that is hard, cleansing and has a beautiful full lather. This oil also produces the large fluffy bubbles in a soap bar.

Palm Oil Palm Oil is widely used for its hardening properties in soap, and acts as a secondary lathering agent when used in conjunction with coconut oil. It produces soap with long lasting bubbles and is gentle to the skin. Palm oil is high in palmitic acid, vitamin E, vitamin K and magnesium.

Rice Bran Oil Rice Bran Oil has constituents believed to hinder UV rays absorption at the skins surface. Rice bran oil is moisturizing and is a good choice for inclusion in formulations intended for mature, delicate or sensitive skin.

The oil is rich in Vitamin E and anti-oxidants.

Sunflower Oil Sunflower oil produces a lather that is incredibly conditioning to the skin. This oil is chock full of good things like Vitamins A, B, D and E and is super high in Oleic acid which makes it moisturizing and conditioning.

Olive oil Olive oil is loaded with vitamins, minerals, and protein. Olive Oil attracts external moisture to your skin, helping to keep skin soft and supple.

Castor Oil Castor oil is unique in being almost entirely composed of ricinoleic fatty acid, found in no other oils and possessing a high affinity for water molecules. This makes it an excellent humectant, attracting and holding moisture to the skin. This oil is great for superfatting and is often used to contribute to the thick and large bubbles in most bars.

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