SOAP PRODUCTION FROM DIFFERENT VEGETABLE OILS

Abstract

This study investigates the physicochemical properties of soaps produced from three different oils Palm Oil, Groundnut Oil, and Vegetable Oil using traditional saponification techniques. The objective was to evaluate and compare the performance of each oil in terms of soap yield, pH, hardness, moisture content, and foaming ability. The results revealed significant variations influenced by the fatty acid composition of the oils. Palm Oil produced soap with medium hardness, low moisture content (12.5%), and a stable structure, making it the most suitable base for durable soap bars. Groundnut and Vegetable Oils yielded softer soaps with higher moisture retention (15.2% and 14.7%, respectively) and greater foam volume, but lacked structural integrity. Notably, all soap samples exhibited unusually low pH values (5.81–7.0), suggesting incomplete saponification or the formation of fatty acid bars rather than true soap salts. Overall, Palm Oil demonstrated superior performance, while Groundnut and Vegetable Oils may require blending with saturated fats to enhance soap quality. These findings provide practical insights for artisanal and commercial soap production, emphasizing the importance of oil selection in achieving desired product characteristics.