Form: Clear, viscous 60% liquid solution

Purity: Food-grade – no additives

Concentration: 60% sodium lactate in water

pH: Neutral (approximately 7)

Usage Rate: 1-5% of oil weight (typically 2-3%)

Solubility: Fully water-soluble

Shelf Life: 2+ years when stored sealed and cool

Bar Hardness: Creates dense, long-lasting bars that resist softening.

Moisture Balance: Humectant properties prevent dry, brittle soap in varying climates.

Easy Unmoulding: Promotes clean release from moulds within 24 hours – perfect for intricate designs.

Creamy Texture: Enhances lather stability and skin feel without acceleration.

Versatile Stabiliser: Improves emulsions in lotions and strengthens bath bombs.

Skin-Friendly: Mild pH buffer for gentler, non-irritating soaps.

• General Handling: Store sealed in a cool place away from direct sunlight.
• Skin Contact: Gentle and non-irritating; suitable for sensitive skin formulations.
• Ingestion: Food-grade – safe in trace amounts.
• Allergies: Rare; derived from lactic acid fermentation.
• Eyes: Avoid contact; rinse with water.
• Environmental: Biodegradable.
• First Aid: Rinse skin/eyes with water; seek advice if needed.

Is sodium lactate safe for soap making?
Yes – food-grade 60% solution, widely used for hardness and performance.

How does it make soap harder?
Binds water and forms crystalline structure for denser, more durable bars.

How do I add it to cold-process recipes?
Dissolve 1-5% of oil weight into cooled lye water before adding oils – stir well.

Does it help with unmoulding detailed designs?
Yes – promotes clean, fast release within 24 hours for intricate moulds.

Can it be used in lotions or bath bombs?
Yes – 2-5% in emulsions for stability; strengthens fizzy shapes.

Is it suitable for sensitive skin soaps?
Yes – mild pH buffer reduces alkalinity for gentler bars.

How much for a typical batch?
2-3% of oils (20-30g per kg) – sweet spot for hardness without excess.

How to store in Australia's climate?
Sealed cool place; stable 2+ years – no special handling needed.