ALPENGLOW

• Acceleration: Yes
• Deceleration: No
• Ricing: Yes
• Separation: No
• Discoloration: Yes
• Behavior Notes: Tested at 3%. Batter riced ever so slightly, but this stirred out easily. The fragrance also accelerated the batter to a medium thick consistency, and then remained this way for some time. Was able to get poured into my mold smoothly. Bars discolored to a macaroon color, but the fragrance held up wonderfully at 3%.

Tested by Creamy Obsession Soap. The testing recipe consisted of olive oil, coconut oil, lard, sunflower oil, castor oil, shea butter, mango butter, and cocoa butter. A 1.8:1 water to lye ratio was used, as well as a 5% superfat. All tests were conducted at room temperature, with a range of 85°F to 95°F Every small batch was brought to an emulsion, and then the fragrances were stirred in by hand and watched over a period of time while comparing to an unscented control poured from the same batch. After setting up, the bars were then CPOP’ed in their individual silicone molds in the oven at 170°F for 5 minutes to ensure a full gel. Separate popsicle sticks and pipettes were used for each individual fragrance to avoid any cross contamination.

• Acceleration: None
• Separation: None
• Discoloration: Light yellow
• Behavior Notes: A+ Behavior, lots of fluid working time
• Scent strength: Very light at 2.0%, recommend 5.0-6.0%

Testing done by @elysianacres at temperatures between 75-85 °F, brought batter to emulsification before hand-stirring in fragrance, using 10% Castor Oil, 20% Coconut Oil, 35% Olive OIl Pomace, 35% Lard, Distilled water Lye solution at 33%, 5% Superfat