[Chembi]

Thanks for useful comments. I use the noodles that are already manufactured and they have specs as stated above. So they already have EDTA. Was thinking citric acid will mop up any free alkali that may be responsible for higher pH. Now you also reminded me of another dimension that it will also release free fatty acids. I add a little Shea butter at 0.8% to the noodles to try super fat. What do you think? Should I increase the Shea butter?

[Chembi]

My noodles have the following specs:
80:20 Palm and Palm kernel
PH 10

TOTAL FATTY MATTER, % 78 – 81

MOISTURE, % 13 – 15

FREE FATTY ACID, % 1.5 MAX

CHLORIDE CONTENT AS NaCI, % 0.4 MIN

GLYCERINE, % 1.0 MAX

PRESERVATIVE* EDTA 0.5 and EHPA 0.2%
We incorporate kaolin as a filler.

[Chembi]

Will incorporation of citric acid not help?

[Chembi]

I’m manufacturing soap from noodles. Some customers complained that it’s too drying and gives them pimples. Could this be due to higher pH? What can we do to say lower the pH by about one unit?