@Bill_Toge, thank you for your response. I agree with the sticky feeling and how it can inhibit foaming, which is why I was hoping that even after the cook and dilution stage it would continue to act as a preservative.
@Perry, I sent you a question about the natural cosmetic formulating course a few days ago, but I don’t see a response. In summary, I was wondering if it would be suitable for someone like me who is very cautious (for many health reasons as well) about using broad spectrum preservatives including soy, corn and grain based preservatives that would be considered natural. I am on the search for natural and alternative preservatives that are already considered natural and alternative. Please message me when you get a chance.
I’d like to add, I add 2% citric acid and adjust the lye accordingly, as well as sodium chloride depending on the recipe to the liquid soaps. Do they contribute as a preservative after the cook and dilution stages? Thanks!!