As long as you use well-pureed food, and you're adding it to CP, not MP, it should not spoil.
I had the same concerns as you when I heard about adding food to soap, so I did a lot of reading on the subject on all the different soaping forums that I frequent before trying it in my soaps, and the consesus I came away with from all that reading was to never add
chunks of food to your soap, use only well-pureed food instead.
The thing I learned about using chunks of food is that if the food particles are too large, then the lye can't reach far enough into the food particle for it to make good contact with all of it, and so the untouched parts will spoil. With pureed foods, the particles of food are very minute, giving the lye free reign to make thorough enough contact to act as a sort of preservative to the puree, if you will.
So far, I have made foodie soaps using carrot juice, cucumber juice, avocado puree, and different milks and creams. All turned wonderful and have not spoiled. I have carrot juice soaps and milk soaps that over a year old that are still as fresh as the day I made them.
My avocado puree and cucumber juice soaps are more recent endeavors. I started making those about 3 months ago, but just like my carrot and milk soaps, they are also holding up as fresh as the day I made them. What I did with those was to stickblend 1 tbsp. of pureed avocado ppo directly into my oils instead of my lye (I hate mixing anything other than water with my lye, and avoid it like the plague
), and then I added 1/2 of my liquid amount as freshly juiced and strained whole cucumber to my pot right after mixing the lye/water in. They are the most lovliest of soaps, let me tell you. The avocado puree lends such a nice creaminess, and they are fast becoming some of my favorite soaps to use.
HTH!
IrishLass
