100% PURE SOAP BASE
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Directions:
MELT: Determine the amount of melt and pour soap base needed for your project. Carefully slice the soap base into small pieces and place it in a microwave-safe container. Heat on low at 30-second intervals. Stir between intervals until liquid. Handle hot soap carefully as it may burn the skin. Soap can also be melted in a double boiler.
MOLD: Stir in cosmetic color, cosmetic scent, and skin-safe additives. Pour into a preferred mold. Spritz the soap surface with rubbing alcohol to remove bubbles. Allow cooling until hard.
ENJOY: Remove from mold and wrap with airtight plastic wrap. Your newly created melt and pour soap is now ready to use!
CAUTION: Melted soap is hot! For ages 15 and older
Ingredients:
Coconut Oil, Sorbitol, VegetablePropylene Glycol, Stearic Acid, Water, Sodium Hydroxide, Vegetable Glycerin, Shea Butter, Titanium Dioxide
Product Overview:
Soap Based White Glycerine used for Soap Making.
Product Specifications:
Appearance and Odor: Opaque solid with an odor of soap
Color: White
Clarity: Opaque
Melt Point: 118 - 124°F
Solubility: Water Soluble
Flash Point: >212°F
Storage & Shelf Life:
Store in a cool, dark location in a sealed container free from excessive air exposure. Keep away from heat that would prompt the melting of a product.
24 months or longer if stored properly.
Glycerine Soap Base - White does not contain any of the eight major allergens, which are soy, eggs, peanut, wheat, tree nuts, fish, and crustacean fish. CVO also considers sesame protein an allergen because it has caused allergic reactions to some individuals and thus is a concern to many food processors.
Refined, bleached, and deodorized (RBD) oils do not contain any proteinaceous material. The high temperature and filtration used in the RBD process effectively removes any proteins, potentially allergenic material from the oil. Furthermore, refined oils do not require allergen labeling under the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA).
Stored Products:
Allergens listed below are not found in the production facility, and those marked with * may be stored and labeled in the warehouse in finished form. All products come from approved suppliers. Each product is evaluated on the potential cross contamination with other products and allergens in the approved supplier’s facility. If there is any risk to that product, then it is stated at the top of this section as “may contain” or “contains”. Otherwise if it is not, those Allergens or Sensitizing Agents listed below DO NOT pose any threat to any of CVO’s finished products.
Eggs and derivatives, fish, shellfish (including crustaceans, mollusks and their derivatives), *tree nuts and derivatives, *wheat and derivatives, *peanuts and
derivatives, rice and derivatives, corn and derivatives, gluten sources (other than Wheat: such as oat and its by-products, barley, rye, malt, buckwheat, spelt and kamut), yeast and derivatives, artificial colors, MSG, benzoates, hydrolyzed vegetable proteins, sulfites, artificial sweeteners, *animal derivatives, sodium, mustard, celery seeds, *seeds, aspartame, saccharin, *cocoa and derivatives, cinnamon, lactose, casein, rBST bovine growth hormone, and caffeine.
