Grasas y Aceites, Vol 54, No 3 (2003)

Production of high quality castile soap from high rancid olive oil


https://doi.org/10.3989/gya.2003.v54.i3.235

Adel Y. Girgis
Agricultural Res. Centre, Food Tech. Res. Institute, Oils and Fats Res, Egypt

Abstract


Non-edible olive oil, characterized by high acid and peroxide values as well as deep in color and unpleasant odor, was used to produce a fine castile soap (soap sample nº. 1). Semi-fine virgin olive oil was also used to produce the standard castile soap (soap sample nº. 2). The obtained results illustrated that the unpleasant odor was disappeared in soap nº. 1 compared to the standard soap (weakly like oil). Also, there were remarkable that no high differences were observed in all physical and chemical properties (appearance, smooth surface, erosion from hand-washing, consistency, moisture content, total fatty acids, free alkali and salt content) in the two fresh soap samples. Whilst, the color in soap sample nº. 1 was fuscous green color compared to the standard soap (which was white to pale yellow). Soap samples were stored on a shelf at room temperature for 6 months showed some changes in their chemical properties. On the other hand, physical properties of the above two samples were improved after the storage period (6 months) where their structures became very firm with high lather volume and rates of their erosions from hand-washing were retrenched except, the color in soap sample nº. 1 was not improved which was dark green color.
Therefore, the present study recommend to use non-edible olive oil as unusually fatty material to produce a fine castile soap (high smooth surface, fairly lather and high glossy appearance) as an alternative to edible olive oil (which is very expensive) and also to reduce the cost of castile soap manufacturing.

Keywords


Castile soap; Chemical properties; Edible olive oil; High rancid olive oil; Physical properties; Storage

Full Text:


PDF


Copyright (c) 2003 Consejo Superior de Investigaciones Científicas (CSIC)

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.


Contact us grasasyaceites@ig.csic.es

Technical support soporte.tecnico.revistas@csic.es