emilaid said:
So if I add sugar to my lye water before mixing it with the oils, it will create a good lather?
Sugar will help to boost lather from the lathering oils that are already present in a recipe, but I wouldn't say that you'll get really good lather from the sugar if that was the
only lathering element you were using in your recipe.
Coconut oil, palm kernel oil (not to be confused with palm oil), and babassu oil are your super bubbly lathering oils and they can be substituted for each other quite well with a minor tweak here and there as they are almost identical to each other in properties (with only a few minor differences). Castor oil will help with bubbles, too, but I find it works even better synergistically along with either coconut, pko or babassu as to compared to when it's used on its own without any of them.
I agree that 60% coconut is pretty high. I usually soap with 27%, 30 being the 'normal' maximum recommended usage.
In a 'normal' recipe, like one that is only superfatted at 5% for example, I totally agree- it is pretty high. But if you are making it with a high superfat, it's wonderfully bubbly
and miraculously non-drying. I make these kind of bars quite often as I get a lot of request for them. I use between 70% and 100% coconut oil, and I superfat them between 15% and 20%, depending on the recipe. Keep in mind though, that everyone's skin has their own likes and dislikes, and that some may not like these kinds of bars no matter how high they are superfatted. I haven't run into any such people personally among my testers and/or family and friends, but I have read about a few on the different soaping forums who are sensitive to high amounts of coconut oil no matter how high the superfat.
I know that 20% seems pretty high for a superfat (which it can be, depending on the recipe), and some might be concerned about DOS, but coconut oil is a very stable oil and it's perfectly safe to do a high superfat with these particular kinds of soaps. My first batch of 100% coconut oil soap with a 20% superfat was made over 2 year ago and I still have a bar from that batch (I save a bar from each batch I've ever made for testing purposes)- and it's still as good and as fresh as the day it was made. All my other test bars from this kind of recipe are still good, too.
IrishLass