Opinions before I expirement?

[JessicaB903]

I want to make a soap using a high OO maybe around 70% with 25% CO and 5% castor...I also want to use milk which I've never done and maybe a tbsp of salt ppo? So when calculating my recipe do I use the milk as my liquid instead of water? Also I've heard that soap with high OO is likely to DOS and how can I prevent this? Oh and at what point in the process do I add the salt?

 

[Mayren]

the %'s look fine to me.

OO soaps aren't really prone to DOS unless the OO is bad to begin with.
Some people make 100% OO soap and have bars around for 5+ years.

 

[Soaplady22]

The salt is diluted in the lye water before adding the lye.
Use from 1 tsp. to 1 Tblsp. PPO.

~HTH

 

[carebear]

I have to disagree re: olive oil. It is DOS prone - even
fresh. There are worse oils (corn, soy) but even so, there are much more stable oils as well.

 

[Lindy]

You will really enjoy that recipe - I use those percentages a lot with very few problems with DOS....

 

[Mayren]

I think that's why i don't consider olive oil that DOS prone comparatively.

It's in the middle gray area. Not really on the extreme of either safer or not.

Any oil if adulterated can be DOS prone. period.

Any oil if at the end of it's shelf life then soaped is DOS prone.

Oil is oil.

If you use the base line of any oil being fresh, and unadulterated and on it's 1st day of shelf life, then i really think Olive Oil is in the middle.

 

[orangeblossom]

I've only ever gotten DOS after my soaps hang around for a year or two or three (on the back of my shelf....) and I've always used OO.

 

[IrishLass]

I've heard of DOS happening in high % OO bars of some soapers, but so far, I have never had a high % OO soap DOS on me yet in the 4 years I've been soaping. I have bars of 80% OO that are over 3 years old and are still as fine as the day they were made.

Besides rancidity, I wonder if humidity cannot also play a role. I live in a very arid climate and wonder if that's why my bars have remained DOS-free.

The only batch of soap I've ever had DOS on me was one of my earliest batches made with a high amount of canola oil and an accidental superfat of 25% (it was a bad soaping day).

IrishLass

 

[agriffin]

I've always gotten DOS in any castille soap I've made. I haven't gotten DOS in any other batch where I use about 60% or less. So now I'm too scared to make castille. :cry: And yes, IL, it's very humid in Texas...so I'm sure that plays a role.

 

[carebear]

I've only gotten DOS in my castile and bastille soaps - 90% olive oil or higher. Even that didn't show for a long time, though.

 

[Mayren]

I think humidity and/or any storage environment is a big factor as well.
I am lucky enough to live the valley in So.Cal. So it's relatively dry here.

I would definately
ask a local Farmer's
Market Soaper of CP
to see how their OO holds up.
Some local
Soapers are nice at market,
some are secretive.
I think it has alot
to do
with how you approach them
so perhaps
you can cultivate a Soaping friend local
in order to swap experiences
in the same type of environment
you are in.

You'll find many wide and
varied opinions on this across
the net.