Lakes come in all shapes and sizes....and colors??

a pigment is a solid that has color. A dye is a liquid  that has color. To make a solid color from a dye, a dye is used to color a solid substance.   The result.... is called a lake. One common substrate is aluminum hydroxide, ...antacid. Label as Red 40 Aluminum Lake. Lakes are common on the outside of candies and pills. Geees I like this book.
The Chemistry of Household  Ingredients

Allura Red..... think chocolate milk.  FD&C Red  Red dye. In orange soda and related to food color scarlet (FD&C #4), tartrazine #5 Orange B.
Yellow #5&#6 are used in candies and drug coatings. Orange B only allowed in hot and sausage casings.

These are known as azo dyes, they have two nitrogen atoms together in the center. Originally derived from coal tar, now mostly petroleum. Azo dyes come in many colors besides the one above allowed in foods. They dye fabrics, paper products, and plastics.

Paprika.. in Dracula's home town many dishes are made with this particular spice. For color and flavor. But this is not mentioned in this book. Although indirectly it is.
Salicylic acid- used to treat acne, warts, dandruff, psoriasis, and similiar conditions. In warts, a strong solution is used. It softens the wart and stimulates the immune system to attack the underlying cause of warts, the human papillomavirus.
Salicylic acid reacts with acetic acid (vinegar) to produce acetylsalicylic acid, the active ingredient in aspirin. It also reacts with methanol to form methyl salicylate, oil of wintergreen.
Salicylic acid is common in broccoli,... peppers, curry, cucumbers, and raisins, + .
Salicylic acids reduce inflamation, including inflamation of the arteries.
I mention Dracula for a particular reason. During the past (I don't know if this is still true) there was a great occurance in the populus of gout, goiter, and such related ailments. They used this spice in a great deal of the recipies. Just a note of thought of coincidence, may be unrelated.

Tumeric.. Curcuma longa root
Think curry powder and then think Dracula's home town, but I digress. Bright yellow. From the root

But for now... colorants.
Saffron, the stigma of the Crocus sativus. How nice it would be if it grew here. Because it is one of the most expensive spices. It leaves a very nice yellow in foods, but because of the related costs associated with hand picking, annatto or tumeric is often used. (clove bud essential oil leaves a very nice yellow color and scent in soaps)

Started a course in Essential Oils. All I can say is WOW! Can't wait til next week for second part.

Glycerin

A by-product from soap making.

A clear, sweet tasting ( three quarters as sweet as sugar), oily liguid, which will blister the tongue in pure form because of its high alkalinity. AKA the zap test. (don't say soapmakers who do this test aren't concerned for their customers safety)
It, too, is used in antifreeze, dynamite (nitroglycerin), toothpaste, lotions, and hand creams, dried fruits, pie crusts, flower preserving, and medicines (eye and ear drops, poison ivy creams, suppositories, and contraceptive jellies.

Now glycerin is being added back into the soap being used in Melt and Pour soap bases by the handcrafters.

It is not the only alcohol used though.
Why do we have to be so specific when asking what is going in or being absorbed by our bodies?

HOW TO PHRASE YOUR QUESTION ABOUT ALCOHOL IN FLAVOR OF A FOOD PRODUCT

The question about alcohol in flavor is a tricky one because it is a hidden ingredient of the flavor. If you ask alcohol question to non technical consumer department person of a food company, first they look at the ingredients list of the food product and will find no alcohol is mentioned. Then they will say we do not use alcohol in our products because they do not know the alcohol is a hidden ingredient of the flavor. We request Muslim consumers to use the following phrase when asking or writing the question to consumer department of any food company regarding the presence or absence of alcohol in the flavor of a food product.

" is alcohol used as a solvent in flavor; alcohol is a hidden ingredient or processing aid ingredient of a flavor, it will not appear in the ingredients statement. The knowledge of presence or absence of alcohol in flavor is only known to your QA or Technical service department because they have access to the specification of flavors. In the specification of flavor, your flavor supplier has written the name of solvent or carrier used in that particular flavor. So please request your QA or Technical service department to find out whether alcohol was used or not in the flavor as a solvent. The consumer department can not answer this question because they do not have access to specification of ingredients".

Now to the good stuff... Alcohol.

Alcohol and phenols are common in household products, used in perfumes and flavourings dissolving fats and oils. Alcohol alone refers to ethanol, found in wine, beer, and distilled spirits.
Products not licensed for drinking, ethanol occurs in the form of denatured or specially denatured.( rendered unfit for drinking by adding a bittering agent, denatonium benzoate)
Stearyl Alcohol is a nonionic surfactant used as a hair coating in shampoos and conditioners and as an emollient, emulsifier, and thickener in creams and lotions.
Cetyl Alcohol is also a nonionic surfactant used in shampoos and conditioners and is an emollient, emulsifier, and thickener in creams and lotions.

So there's glycols in my toothpaste, but it is propylene glycol and not ethylene glycol. Ethylene glycol is used in antifreeze. Propylene glycol, "generally accepted as safe" is approved by the FDA for use in foods.
Note: Ethylene glycol is sweet and a bittering agent was put in it so animals would not ingest.

Did you know ultraviolet light/ UV light absorber is considered a food preservative? PABA, Para-amino benzoic acid,  vitamin B (although technically not a vitamin, the body makes it). prevents light from reacting and creating harmful by product toxins. Three other categories, color's, stabiliser's, antioxidant's, and antimicrobial's.
Do not take PABA when taking sulfa drugs. Defeats the purpose as sulfa fools microbes into trying it instead of PABA and they die. Microbe's require PABA to live.
Yes it is used to block UV rays and must be applied topically. I am wondering if this is where the fear to not use PABA in sunscreen is coming from. Skin, PABA, and microbes? Bacteria require an acidic environment and PABA is acidic. Well the microbiologists will know. I would watch the expiry date on sunscreens though.
Bacteria plus PABA equals folic acid in the intestines. And if you use lots of sunscreen during the summer and tanning... it blocks the bodies ability to produce vitamin D.

Well, I thought ripe olives were black. Not so. Ferrous gluconate is used  to dye ripe olives black. Also the chemical is used as an iron supplement to treat iron-deficiency.

Timeless

The fern

So I may be late. But who knew Chlorox, the present patent owner of Javex by the way, now owns Burt's Bees.

The gathering of the clays

Soapy alchemy... has retained some principles of alchemy but much has been lost in translation through the generations. An example... you ask?... Pumpkin seeds. Would you like another? The silver spoon.

Caramel Color, burnt sugar based on cooking sugars or starches.(gravy), allows  choclate milk the muddy color and is darkened by the adding of FD&C#40.

Clarification apparently is neccessary.The term FD&C  refers to Food, Drug, and Cosmetic Agency  in Canada; known as the Food and Drug Administration in the United States. FD&C colors in the US means Food Drug and Color. This book is American. Both list  permissable colors and in what quantity to be considered safe for human use.  FD&C colors are considered safe because of the minuteness of quantity to color a food stuff or soap. Organic compounds, such as annatto and inorganic pigments, such as titanium dioxide.
A pigment is a solid that has color. A dye is a liquid that has color. FD&C colors are dyes.
Natural colors used in foods: annatto, beta-carotene, carmine, saffron, tumeric, indigo.
Pigments, a solid that has color, titanium dioxide (whitener) and ferrous gluconate are used in foods.

Locust Bean Gum was used by the ancient Egyptians to bind the wrapping of mummies. Now used as a thickener in salad dressings, cosmetics, and sauces....and icre cream to prevent crystals.
Ice cream is said to be "medicine, capable of curing melancholy and lifting spirits, drowning sorrows, and bringing smiles to the most defeated of little soccer players." Without air ice cream would not be the special treat it is.

In soap making, as in cooking, the fats and oils must be of quality. In fact fat will have an off smell to it. But just as the cooks of old added spices to mask ode of rancid, so too did the soapiers of old.
D.E. MacIntyre recounts in, Prairie Storekeeper.
"No matter whether the butter was good or bad the price was the same to everyone, for any woman would have been insulted if her butter was downgraded. And if I sold it, I was supposed to sell it at the same price I paid for it. Most of it was unsaleable and I packed this kind into butter tubs and shipped it off to soap factories in Winnipeg."

The Garden

One farmer recounted this tale from his childhood.
"My mother had set a big tub of soap into the barnyard to cool before pouring into the soap barrel. She forgot about it all day. When she went out to milk the cows, she found one of the animals bloated to near bursting. The soap tub was licked clean. The doctor came (there were no veterinarians), made a slit in her side, and the soap came pouring out. The cow lived all right, but we never cooled soap in the barnyard again."

Windsor soap was a stock item of almost every soapier in the nineteenth century. At the Great Exhibition of 1851 in London, England. There were 727 exhibitors in the soap and perfumey section, Yardley and Statham won an award for a cake of Brown Windsor soap. This same bar was again exhibited one hundred years later, still in prime condition at the Victoria & Albert Centenary Exhibition. Want the recipe?

"Man does not live by soap alone; and hygiene is not much good unless you take a healthy view of it...?
G.K.Chesterton
And this is apparently NC's antivir's take on the subject.

Most interesting interview this afternoon. Did they want to know me or did I intrigue them when I asked what they did with their seeds on my application/email. All four of us failed at tying our shoes. I definitely know what needs to be done in the showroom.

Found another neccessary course to make and sell soap. Am going to try out a recipe that doesn't use any extracts, oils, or herbs to impart floral scents. Apparently works exceedingly well. Less chemicals in the soap, the more I like.

Soap course complete, now onto getting plan under way. Working on packaging. Apparently most important according to gov. And true enough it is 'cause they will make you remove it if they don't like it.
Nice to see Randi this weekend. Matt too.

So I finished the Soap Making course, just waiting on the assignement grading. Exams taken and graded.Compiled a book of the lessons, industry links, and government websites, including Ingredient Hotlist, Good Manufacturing Practices (85pgs), Insurance, and Cosmetic Notification forms, +. 
Also will be including essential oil additive amounts per pound of melt and pour and color matching.

Next course, Aromatherapy. Then Chemistry and Physics....and so on.

http://9a285fq-zmvasilx1ev87j7v0j.hop.clickbank.net/

Color Stabilizers: Sulfur Dioxide SO2

Acrid gas produced when sulfur is burned

Used as a reducing bleach and can counter the effects of oxidizing bleaches, thus preserving color in fruits dried in the sun. Kills yeasts, molds, and bacteria.

Another   Sodium Bisulfite  NaHSO3

For you wine drinkers (read the labels....I found a wine that had the ingredients fish and eggs, ds)

Synonyms: Monsodium sulfite, sodium hydrogen sulfite, sodium sulhydrate, sulfurous acid, sodium salt

Description: Clear or milky white liquid with sulfurous odor

Used in almost all wines to preserve color. Without it oxidized wine would turn orange or brown and taste like raisins or cough sryup

Simon Quellen Field

Benzophenone: used to prevent ultraviolet light from damaging scents and colors in products such as perfumes and soaps. Allows perfumes and soaps to be packaged in clear glass or plastics.

Synonyms: diphenyl ketone, benzol benzene, phenyl ketone, diphenylmethanone, alpha-oxodiphenylmethane, alpha-oxoditane

Description: white crystalswith a rose-or geranium-like color

C6H5-C(O)-C6H5
Benzophenone-2 is used in alcohol-based products. Benzphenone-5 in water based, Benzophenone-6 in nail polish, Benzophenone-9 is used in bath and skin care products, Benzophenone-4 is water soluble and is used in cosmetics, hairsprays, and hair dyes. Benzophenone-bx-ahlop is added to plastic packaging as a uv blocker. It bonds with plastic and will not migrate out.

Simon Quellen Field

Here is an old recipe from Millard Buchanan. Foxfire 2 1973

Use five pounds of grease, one box Red Devil Lye, three tablespoons of borax, two tablespoons of sugar, one tablespoon of salt, one forth cup of ammonia and one -half cup boiling water.
Mix the lye in a pan with a quart of hot water and stir until the lye is dissolved. Let it cool, and add the lukewarm, dissolved grease. Mix the borax with a half cup of boiling water, and add it along with the other ingredients. when all the ingredients are dissolved and well mixed, pour the solution into flat, shallow pans to harden the soap. When hard, the soap can be cut into bars for use.

Martin Pilgrim: ingenious method for testing soap.
As the melted fat was mixed with the boiling lye, a feather would be stirred briefly in the mixture. If it ate the bristles off the feather, there was too much lye in the mixture. Fat would be mixed in slowly until the solution could no longer damage the feather. At that point the liquid was ready to pour out into a container to harden into a jelly-like soap.

I may just try this when the fright wears off.