Lesson 1Common contaminants and their chemical impacts (metal ions, residual acid)Identify common contaminants like metal ions, leftover acids, and dirt for water or raw materials wey dey common for our area. Learn how dem dey cause soap to go bad quick, orange spots, texture wahala, and colour change, and how to stop or fix dem.
Sources of metal ions in typical soap studiosChelators to bind metals and prevent DOSResidual acid or lye imbalance problemsEffects of impure water and storage conditionsTesting and documenting contamination issuesLesson 2How oil blends affect hardness, lather, conditioning, cleansing and longevityLearn how different oil mixes control hardness, lather kind, skin feel, cleaning power, and how long di bar last. You go connect fatty acid info to real bar behaviour and design balanced recipes wey fit wetin you want.
Balancing hard and soft oils in a base recipeDesigning for creamy vs bubbly lather profilesManaging cleansing vs mildness in daily soapsFormulating for longevity and low mushinessUsing calculators to predict bar propertiesLesson 3Principles of saponification: triglycerides, fatty acids, NaOH reaction, heat and timeUnderstand di saponification reaction from fats to soap and glycerin. Study how NaOH amount, heat, mixing, and curing time affect trace, gel stage, how well e turn, and final bar quality.
From triglycerides to soap and glycerinEffect of lye concentration on trace speedTemperature control, gel phase, and insulationTime, cure, and completion of saponificationRecognizing and avoiding false trace issuesLesson 4Common oils and butters: detailed properties of olive, coconut, palm, shea, castor, sunflower, cocoa butterStudy di chemistry and behaviour of main soaping oils and butters like olive, coconut, palm, shea, castor, sunflower, and cocoa butter, so you fit change dem smart and make recipes wey fit cost and performance for our market.
Olive oil grades and their soaping behaviorCoconut oil levels and skin tolerance limitsPalm and alternatives for sustainable hardnessShea, cocoa, and luxury butters in formulasCastor and sunflower as supporting liquid oilsLesson 5pH testing, titration basics, and typical soap pH ranges during cure and at useSee how soap pH change from pour to full cure, how to test am correct, and wetin ranges safe for skin. Learn titration basics to check if e neutral and fix harsh or shaky batches.
Using pH strips and meters correctly in soapInterpreting pH during gel and cure stagesSafe pH ranges for body, face, and household barsSimple titration to check excess lye or fatCorrecting batches with off‑spec pH readingsLesson 6Superfatting: purpose, free oils, choice of superfatting agents, effect on shelf life and rancidityLearn why soap makers add extra oil, how to pick good superfat oils, and how amount and time affect mildness, lather, going bad, and orange spots risk. Make plans wey balance skin feel with long storage.
Reasons to superfat and typical usage rangesChoosing which oils to reserve as superfatsIn‑the‑pot vs lye discount superfat methodsSuperfat level, oxidation, and DOS formationDesigning stable superfatted commercial barsLesson 7Fatty acid profiles and functional contributions: lauric, myristic, palmitic, stearic, oleic, linoleic, ricinoleicLook at key fatty acids and how each one shape lather, hardness, how e dissolve, and skin care. Learn to read fatty acid profiles and turn dem to sure performance when you build or change cold process formulas.
Lauric and myristic acids for cleansing latherPalmitic and stearic acids for hardness and longevityOleic and linoleic for conditioning and glideRicinoleic acid and its lather boosting roleReading and comparing fatty acid chartsLesson 8Role of water and liquid substitutes (milk, tea, hydrosols) in trace and reaction rateUnderstand di role of water and other liquids like milk, tea, and hydrosols for dissolving lye, control trace, gel, and heat. Learn how less water or change dem affect safety, texture, and cure time.
Lye solution strength and safe mixing ratiosWater discount and its effect on trace speedUsing milks and teas as full or partial waterManaging heat, gel, and potential overheatingAdjusting cure time for different water levelsLesson 9Soap molecules: surfactant structure, micelles, pH and skin compatibilityDive into soap as cleaner: molecule shape, micelle form, and how pH, hard water, and mix affect mildness and skin match while still cleaning well.
Hydrophilic heads and hydrophobic tailsHow micelles lift and suspend soilsImpact of pH on skin barrier and feelWater hardness, scum, and chelating agentsFormulating for sensitive or dry skin typesLesson 10Role of additives (clays, botanicals, milks, sugars) on chemistry and preservation concernsCheck how clays, plant stuff, milks, sugars, and similar additives mix with lye and fats, affect trace, colour, lather, and bring storage or spoilage risks wey you must handle well.
Clays for slip, color, and oil absorptionBotanical powders and risk of discolorationUsing milks safely without scorching or spoilageSugars, honey, and heat management in moldsWhen and how to use preservatives or chelators
