ngian
Well-Known Member
Well I also think it is the palm oil and its Stearic acid. As I can understand it is only visible at the center of the bar where it must have gelled.
I once made a similar effect but with more water and the Stearic acid in more bigger group spots. (mottling)
I once made a similar effect but with more water and the Stearic acid in more bigger group spots. (mottling)
I think there is nothing wrong with the 50% Palm. I have made once a great bar with such %. My next experiment will be with 50% Shea Butter as it has similar fatty acid profile (but with more unsaponifiables).
