Soap school: What is soap?
Soap is a salt. An acid (vegetable oil) and a base (sodium hydroxide) react to form salts. This process is called saponification.
What is soap?
Soap is a salt. An acid (vegetable oil) and a base (sodium hydroxide) react to form salts. This process is called saponification. Once the reaction is complete, there is nothing left of the base, or the sodium hydroxide. During the saponification formed a moisture-retaining substance called glycerin.
The story tells that soap was discovered when women washed clothes on the rocks downstream near a place of sacrifice in 1000 BC. They noticed how the clothes became clean when they came in contact with soap substances on the rocks. The ash from the place of sacrifice made water basic and together with the fat from sacrificial animals formed deposits on the rocks. What a magical coincidence and wonderful discovery!
Industriel Made Soap:
The glycerin is removed and sold to the cosmetics industry.
The oil is not used as the acid, but it separates out the fatty acids from either animal or plant foods. This is to increase the durability. Here we have a base without nourishment.
Lather substance consisting of synthetic surfactants (SLS) which are drying to the skin.
Gron Lycka organic handmade soaps:
The soaps are made completely from scratch and are cold stirred. Vegetable oils and lye are mixed at room temperature. All to preserve the fine nutrients. The soaps are then stored for a few weeks. This gives a firm mild soap.
Here there are nice glycerin left that works as a moisturizer for the skin.
The whole organic vegetable oils are used.
The soaps are superfatted which means that a certain percentage is not soap. Luxury for the skin.
Different organic essential oils, sea salt, clays are added to increase the soap properties. Fine minerals and deep cleansing action.
Vitamin E as an antioxidant is used to prevent rancidity.
Is solid soap hygienic?
A big myth is that bacteria and microorganisms grow. It doesn’t do it in handmade soaps. The pH value is so high that it is not favorable for microorganisms to gain attachment.