One reason I started making soap myself is because when I moved to dry S. California - there was no soap sold in stores that didn't suck the life out of my skin. So I completely understand your mission!!
Wait a sec...why the batch with more lye? That is the lower super fat one?
The jeweler's scale for the roe is a wonderful choice - you can then measure the least amount recommended in case that is what is irritating your skin.
Although, now that I think more about it, since you have fresh oils from a reputable supplier, and palm and palm kernel are just not that prone to dos, you could make a 1 pound batch of soap without the roe - BUT continue with the dehumidifying and a low super fat.
If I remember correctly, ROE comes in different strengths. Your supplier may have given you a recommended amount...? I'm going to take this directly from Deanna's website: (italicized). ***keep in mind that more is NOT better; too much ROE causes rancidity!!*
suggest no more than 0.5 grams ROE per 1000 grams of fat (0.05% based on total fat weight) to help preserve fats in storage or for use in soap.
The dosage range I have found reported in the literature is 0.2 to 1.0 g ROE per 1000 g fat (0.02% to 0.1% based on total fat weight). If you want to use another dosage other than 0.05%, replace the 0.05 in the formula above with the number you want to use instead.
These numbers are based on ROE with 5% to 7% carnosic acid content. If the carnosic acid content in your ROE is lower than that, then adjust the dosage accordingly.
Kevin Dunn recommends 1.0 g ROE for every 1000 g oils (0.1% of total fat weight) to be added when making soap. He found ROE by itself to be an effective "natural" treatment for rancidity (DOS, dreaded orange spots) in soap. He suggests an even more effective but less "natural" combination of 1.0 g ROE and 0.5 g tetrasodium EDTA powder for every 1000 g oils. (3)
Yes, bht does what roe does. Its very common in fats used for food service to prevent rancidity. I have bought 50lb cubes of palm, lard, and tallow all with but and citric acid added. They're stored in a dark cool closet in the garage, not the ideal conditions - but they last for years. The palm is 3 years old, and what I don't finish this year will just be tossed.
Did I cover everything?
Yes, thank you for all of the help and information. I greatly appreciate it..
