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.
Highlights
Martin (1951) referred that the soap derived from olive oil is an ideal one for toilet purposes, but it is very expensive
It appears that the acidity of non-edible olive oil decreased after the treatment from 60.1 to 43.2%
This decrement may be due to the hot brine made to isolate part of low molecular weight free fatty acids from the rancid olive oil
Summary
Soaps are derived from natural oils or fats by reacting them with caustic soda in the process known as saponification [Head et al, (1995) and Hui (1996)]. Martin (1950 & 1951) referred that olive oil saponifies readily with lyes of very different densities, yielding a greenish-colored soap called castile which gives a thin, slimy, but abundant lather peculiar to all soaps containing much oleate.Norman (1981) asserted that mono-unsaturated fatty acid (oleic acid) is required for gentle products such as, e.g., ‘‘Castile’’ baby soaps. Micheal (1996) mentioned that castile soap is made from olive oil. Martin (1951) referred that the soap derived from olive oil is an ideal one for toilet purposes, but it is very expensive. Soaps are derived from natural oils or fats by reacting them with caustic soda in the process known as saponification [Head et al, (1995) and Hui (1996)]. Martin (1950 & 1951) referred that olive oil saponifies readily with lyes of very different densities, yielding a greenish-colored soap called castile which gives a thin, slimy, but abundant lather peculiar to all soaps containing much oleate. Micheal (1996) mentioned that castile soap is made from olive oil. Martin (1951) referred that the soap derived from olive oil is an ideal one for toilet purposes, but it is very expensive. (1987) cited that olive oil (soft oil) gives soap that has the desired ready solubility in water. (1987) marked that the olive oil soap produces profuse, but thin and greasy foam S.B.P. (1987) marked that the olive oil soap produces profuse, but thin and greasy foam
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