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Effect of tallow‐coconut fatty acid ratios on properties of bar soaps
Author(s) -
Ginn M. E.,
Steinhauer R. C.,
Liebman Irwin,
Jungermann Eric
Publication year - 1968
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02541252
Subject(s) - tallow , chemistry , solubility , food science , sodium , fatty acid , aqueous solution , materials science , organic chemistry
In this study, blends of tallow and coconut fatty acids prepared at ratios ranging from 95:5 to 75:25 were converted to sodium soaps, and were processed into soap bars through conventional milling and pressing techniques. Other minor ingredients were included in the bar to protect against rancidity and to provide color. The resulting bars were tested for lather, solubility, penetration, swell, slushing tendency, moisture and cracking. According to one mechanical method, the 85:15 tallow/coconut fatty acid blend yields optimum lather quickness. This does not agree with lather preference by an expert panel which preferred bars with increasing sodium cocoate content or with increasing levels of sodium laurate. Coincident with these effects was an increase in aqueous solubility. However, certain deleterious effects were observed with increase of sodium cocoate, namely: increased slushing and a higher erosion rate.