Coconut oil, lard, olive oil, shea butter, rice bran oil, 5% superfat (test bar 9 - sea mist, new loaf mould)

Makes hot process soap smoother and more pourable, makes cold process soap harder, and makes liquid soap more dilutable.

Increases shelf-life, reduces orange spots (rancidity), and reduces sticky soap scum formed in hard water.

Usually added from addition of milk or yogurt. Also used with NaOH to form Sodium Lactate (see above).

Increases shelf-life, reduces orange spots (rancidity), and reduces sticky soap scum formed in hard water.

Citrate reduces sticky soap scum by binding to undesirable metals in soap. It is also rumored to increase shelf-life. Use more if you have hard water, less if soft.

Citrate reduces sticky soap scum by binding to undesirable metals in soap. It is also rumored to increase shelf-life. Use more if you have hard water, less if soft.

An antioxidant that increases the shelf-life of soap by preventing the oxidation of fats in soap.

Used to create sodium citrate or potassium citrate (depending on lye type) to reduce soap scum. Use more if you have hard water, less if soft.