Sodium Lactate - Sodium Lactate is a liquid salt that is naturally derived from the natural fermentation of sugars found in corn and beets. In food, Sodium Lactate may be used as a preservative, acting as an inhibitor of bacteria growth. In CP soap, Sodium Lactate helps to produce a harder bar of soap that lasts longer in the shower. Because Sodium Lactate is a salt, it is a natural humectant, providing moisture. This makes it a great additive to lotions, typically replacing glycerin in the recipe.
Usage rate: .5% - 4%, or 1 tsp per pound of oils.
Usage Instructions: Add Sodium Lactate to your water phase (cooled Lye water) when making Cold Process Soap.Ingredients:Botanical Name: Propanoic acid, 2-hydroxy-, monosodium saltCommon Name: Sodium Lactate
Reply from Bramble Berry Hi Glo! While sodium lactate does help your soap unmold faster, if your recipe has a lot of soft oils, like olive oil, it can take at least 3-4 days to release. Also, you want to make sure to add 1 tsp. of sodium lactate per pound of oils to your cooled lye water. You can find out more in this Sunday Night Spotlight on Sodium Lactate. I'll be emailing you personally to find out more about your recipe!
Reply from Bramble BerryHi Lucy! I'm so glad you like this product! Sodium lactate is a natural product. You can find out more in this Sunday Night Spotlight: Sodium Lactate. Also, "natural" is an umbrella term that can be applied to almost anything that comes from nature, like these Brazilian clays. This Natural vs. Organic post has more information on the subject, as well as the natural products we carry. I'll be emailing you to discuss this more!
"Thank you for your prompt response. Bramble Berry has the best customer service of any company I know of. Pass the word!" -Rene
Jodi from Lakehurst Farms creates both melt and pour and cold process soap that is full of color, creative embeds and beautiful swirls. Just one look at Jodi’s soap, and you can see Jodi has a keen eye for design. Jodi’s sister Renee also creates soap, specializing in melt and pour. Together, they are quite […]
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