Jelly Soap Formulation Feedback

It sounds like you're on the right track with your jelly soap, but encountering a common challenge with gelling agents like Kappa Carrageenan.

1. Carrageenan Dissolution Issue

You observed that the carrageenan mixed with water in step 2 doesn't become clear and still appears undissolved even after heating in step 4. This is likely because Kappa Carrageenan requires sufficient heat to fully hydrate and dissolve. While mixing it with water initially is correct for dispersion, the actual dissolution happens when the mixture is heated.

Possible reasons for incomplete dissolution could include:

• Insufficient Heating Time: Even at 80-90°C, it might take several minutes of continuous heating and stirring for the carrageenan powder to fully dissolve and the solution to become clear.
• Mixing Order/Method: While your steps are generally logical, sometimes dispersing the carrageenan in a small amount of glycerin or propylene glycol before adding the water (and then heating) can help prevent clumping and improve dissolution. However, mixing directly with water and then heating is also a standard method. Ensure you are stirring well while heating.
• Water Quality: The presence of certain ions in hard water can sometimes affect carrageenan hydration, though this is less common as a primary cause of complete non-dissolution at high temperatures.
• The Specific Carrageenan Product: Different grades or types of Kappa Carrageenan might have slightly different hydration properties.

To address this, ensure you are holding the mixture at 80-90°C with continuous stirring until it becomes clear and no particles are visible. This might take longer than you expect.

2. Mixing Steps

Your mixing steps are generally appropriate for incorporating these types of ingredients:

• Step 1 combines the liquid/soluble components (surfactant, humectants, solvent).
• Step 2 prepares the gelling agent in the water phase.
• Step 3 combines the two phases.
• Step 4 applies the necessary heat for the gelling agent to dissolve.
• Step 5 adds heat-sensitive ingredients (like extracts) after cooling slightly and before gelling occurs.

This order makes sense. The key improvement would be ensuring the carrageenan is fully dissolved in step 4.

3. Temperature

The temperature range of 80-90°C you are using in step 4 is correct and necessary for dissolving Kappa Carrageenan. It typically requires temperatures above 60°C, and often higher, for complete hydration and dissolution.

In summary, your process and temperature are generally correct, but the issue with undissolved carrageenan points to the need to ensure sufficient heating time and continuous stirring at 80-90°C until the mixture is completely clear before moving to the next step.