What is the pH level of bananas. How does banana acidity change as they ripen. Can bananas help with acid reflux and GERD. Which fruits are best for reducing stomach acid. How do different types of bananas compare in acidity.

The pH Scale and Acidity of Bananas

To understand whether bananas are acidic or alkaline, we first need to explore the pH scale. This scale measures how acidic or alkaline a substance is, ranging from 0 (most acidic) to 14 (most alkaline), with 7 being neutral. Where do bananas fall on this spectrum?

The pH of bananas typically ranges from 4.50 to 7.6, depending on the variety and ripeness. This places them on the border between slightly acidic and slightly alkaline. For comparison:

• Blueberries have a pH of around 3.33 (acidic)
• Popcorn has a pH of 7 (neutral)
• Baking soda has a pH of 9 (alkaline)

Interestingly, the acidity of bananas changes as they ripen. Green bananas tend to be more acidic, with a pH range of 4.4 to 5.5. As they mature and turn yellow, their pH increases, making them less acidic and sweeter in taste.

Different Banana Varieties and Their pH Levels

Not all bananas are created equal when it comes to acidity. Different varieties can have varying pH levels:

• Store-bought bananas: pH 4.50 – 5.20 (slightly acidic)
• Burro bananas: pH 7.6 (slightly alkaline)
• Green bananas: pH 4.4 – 5.5 (more acidic)
• Ripe yellow bananas: pH closer to neutral

The variation in pH levels among banana types can be attributed to factors such as growing conditions, ripeness, and genetic differences between varieties.

Bananas and Acid Reflux: Friend or Foe?

For those suffering from acid reflux or gastroesophageal reflux disease (GERD), the acidity of foods is a crucial consideration. Can bananas help or exacerbate these conditions?

Despite their slightly acidic nature, bananas are generally considered safe and beneficial for people with acid reflux. Here’s why:

1. Alkaline properties: As bananas ripen, they become more alkaline, which can help neutralize stomach acid.
2. Digestive benefits: Bananas are easy to digest and can coat the esophageal lining, providing relief from acid reflux symptoms.
3. Low acid content: Compared to citrus fruits and tomatoes, bananas have a relatively low acid content.
4. Nutrient-rich: Bananas are a good source of fiber, potassium, and other nutrients that support digestive health.

While individual responses may vary, many people with GERD find that incorporating bananas into their diet helps manage symptoms.

Top Fruits for Reducing Stomach Acid

Bananas aren’t the only fruits that can help alleviate acid reflux symptoms. Here are some other fruits known for their potential to reduce stomach acid:

• Melons (honeydew, cantaloupe, watermelon)
• Apples
• Pears
• Coconut

These fruits share some common characteristics that make them beneficial for those with acid reflux:

• Low acidity
• High water content
• Rich in fiber
• Contain alkaline minerals like potassium and magnesium

Incorporating these fruits into your diet may help balance stomach acid and provide relief from GERD symptoms.

Fruits to Avoid with Acid Reflux

While some fruits can help manage acid reflux, others may exacerbate symptoms. Fruits to avoid or consume in moderation if you have GERD include:

• Citrus fruits (oranges, lemons, limes, grapefruits)
• Pineapples
• Tomatoes (technically a fruit)

These fruits are highly acidic and may trigger or worsen acid reflux symptoms in some individuals. It’s also advisable to avoid fruit juices made from these acidic fruits, as they can be particularly problematic for those with GERD.

The Impact of Cooking on Banana Acidity

Cooking can alter the acidity of bananas. When bananas are cooked, their chemical composition changes, which can affect their pH level. Here’s how cooking impacts banana acidity:

• Heat breaks down some of the acids in bananas
• Cooking can make bananas slightly more alkaline
• The sweetness of bananas intensifies when cooked, potentially masking any acidic taste

This change in acidity could make cooked bananas even more suitable for those with acid reflux. Popular cooking methods include baking, grilling, and frying bananas.

Nutritional Benefits of Bananas Beyond Acidity

While the pH level of bananas is important for those managing acid reflux, these versatile fruits offer a wide range of other health benefits:

• Rich in potassium, which supports heart health and blood pressure regulation
• Good source of vitamin B6, important for brain function and mood regulation
• Contains vitamin C, supporting immune function and skin health
• High in dietary fiber, promoting digestive health and regularity
• Contains prebiotics, which support gut health and beneficial bacteria

These nutritional benefits make bananas a valuable addition to a balanced diet, regardless of their acidity level.

Bananas and Blood Sugar

Despite their sweet taste, bananas have a relatively low glycemic index, especially when not fully ripe. This means they don’t cause rapid spikes in blood sugar levels, making them a good fruit choice for people managing diabetes or watching their blood sugar.

Bananas for Athletic Performance

The natural sugars and nutrients in bananas make them a popular choice for athletes. They provide quick energy and help replenish electrolytes lost during exercise. Some studies suggest that eating bananas during endurance activities can be as effective as sports drinks for maintaining performance.

Incorporating Bananas into an Acid Reflux-Friendly Diet

For those looking to manage acid reflux symptoms while enjoying the benefits of bananas, here are some tips for incorporating them into your diet:

1. Choose ripe bananas: As bananas ripen, they become less acidic and may be better tolerated.
2. Eat them as a snack: Bananas can help neutralize stomach acid between meals.
3. Add to smoothies: Blend bananas with other low-acid fruits and non-dairy milk for a soothing drink.
4. Use as a topping: Slice bananas onto oatmeal or whole-grain toast for a reflux-friendly breakfast.
5. Try banana tea: Some people find that boiling a whole banana (peel included) in water creates a soothing tea that may help with acid reflux symptoms.

Remember that individual responses to foods can vary, so it’s important to pay attention to how your body reacts and consult with a healthcare professional if you have concerns about managing GERD.

Banana Alternatives for Acid Reflux Relief

If you’re not a fan of bananas or are looking for variety in your acid reflux management, consider these alternatives:

• Ginger: Known for its anti-inflammatory properties and ability to soothe the digestive system
• Oatmeal: A high-fiber food that can absorb stomach acid and reduce reflux symptoms
• Yogurt: Contains probiotics that may help improve digestion and reduce acid reflux
• Leafy greens: Low in acid and high in nutrients, these can help neutralize stomach acid

Experimenting with different foods and keeping a food diary can help you identify which options work best for managing your acid reflux symptoms.

The Role of pH in Digestion and Overall Health

Understanding the pH of foods like bananas is more than just academic curiosity – it plays a crucial role in our digestion and overall health. Here’s why pH matters:

• Digestive efficiency: Different parts of the digestive system require different pH levels to function optimally
• Nutrient absorption: The pH of the small intestine affects how well we absorb nutrients from food
• Dental health: Acidic foods can erode tooth enamel over time
• Bone health: A diet high in acidic foods may contribute to bone loss if not balanced with alkaline foods

While it’s not necessary to obsess over the pH of every food you eat, maintaining a balance of acidic and alkaline foods in your diet can support overall health and well-being.

The Alkaline Diet Controversy

Some proponents of the “alkaline diet” claim that eating mostly alkaline foods can dramatically improve health by changing the body’s pH. However, it’s important to note that:

• The body tightly regulates its pH through various mechanisms
• The pH of foods doesn’t necessarily translate to their effect on body pH
• Many of the reported benefits of an alkaline diet may be due to an increase in fruit and vegetable consumption rather than pH changes

While incorporating more alkaline foods like ripe bananas can be part of a healthy diet, it’s not necessary to strictly adhere to an alkaline diet for good health.

Bananas in Global Cuisine and Culture

The versatility of bananas extends far beyond their pH levels and nutritional benefits. These fruits play significant roles in cuisines and cultures around the world:

• Latin America: Plantains, a starchier relative of bananas, are used in savory dishes like tostones and mofongo
• Southeast Asia: Green bananas are often used in curries and stews
• Africa: Banana beer is a popular fermented beverage in some regions
• India: Banana leaves are used as eco-friendly plates and for wrapping food
• Caribbean: Banana bread and banana fritters are common desserts

The global popularity of bananas showcases their adaptability and universal appeal, transcending concerns about acidity or alkalinity.

Banana Sustainability and Environmental Impact

As we consider the health impacts of bananas, it’s also worth noting their environmental footprint:

• Monoculture concerns: Large-scale banana plantations can lead to soil depletion and biodiversity loss
• Transportation: The global banana trade contributes to carbon emissions
• Pesticide use: Conventional banana farming often relies heavily on pesticides
• Genetic diversity: The dominance of the Cavendish variety makes the global banana crop vulnerable to disease

Choosing organic or locally grown bananas when possible can help mitigate some of these environmental concerns while still enjoying the health benefits of this versatile fruit.

Future Research and Developments in Banana Science

As our understanding of nutrition and plant biology evolves, ongoing research into bananas continues to yield fascinating insights:

• Genetic modification: Scientists are working on developing disease-resistant banana varieties
• Medicinal properties: Research is exploring the potential of banana compounds in treating various health conditions
• Nutritional enhancement: Efforts are underway to create biofortified bananas with increased vitamin A content
• Sustainable farming: New techniques are being developed to improve banana cultivation practices

These advancements may lead to new varieties of bananas with different pH levels, nutritional profiles, and potential health benefits in the future.

The Future of Bananas in a Changing Climate

Climate change poses significant challenges to banana production worldwide. Rising temperatures, changing rainfall patterns, and increased pest pressures could affect:

• Banana yields and quality
• The geographical distribution of banana-growing regions
• The nutritional content and pH levels of bananas

Adapting to these changes will require innovative farming practices and possibly the development of new, more resilient banana varieties.

Hermina Hospitals | Five fruits you can eat to reduce gastric acid

• Posted On:  22 August 2022
• Posted By:  Hermina Padang
• 3 min read
• Reviewed By:  Prof.Dr.dr.Nasrul Zubir,Sp.PD, KGEH

Five fruits you can eat to reduce gastric acid

Hello, Hermina’s friends. Have you ever experienced stomach acid? Of course, stomach acid pain really makes Hermina’s friend uncomfortable during activities when experiencing stomach acid.

Surely Hermina’s friend is wondering if there are fruits that can prevent stomach acid. Of course, there is Hermina’s friend. Let’s read the article below to find out what fruits can prevent stomach acid.

Patients with gastric acid reflux disease, or GERD, need to be careful when eating fruit. Because there are a number of fruits that are high in acid and have the potential to make stomach acid recur. So, what are the fruits for stomach acid that are safe to eat?

From bananas to coconuts, here are a variety of fruits that are great for acid reflux.

1. Banana

Bananas are one of the delicious fruits for stomach acid.

banana, a yellow fruit that tastes delicious.

Bananas for stomach acid are considered safe because they have alkaline (alkaline) properties.

In addition, this fruit is also considered to help balance the acid in the stomach so that symptoms of acid reflux or GERD can be prevented.

2. Melon

Just like bananas, the benefits of melon for stomach acid come from its alkaline nature.

According to reports from Johns Hopkins Medicine, this sweet-tasting fruit is believed to relieve stomach acid and prevent irritation due to gastric acid reflux.

There are various types of melons that are safe for people with stomach acid reflux to consume, including honeydew melon, cantaloupe (cantaloupe), and watermelon (watermelon).

3. Apple

Apples for stomach acid are believed to be safe because they contain alkaline minerals, such as calcium, magnesium, and potassium, which are claimed to relieve stomach acid reflux symptoms.

4. Pears

Because it does not contain as much acid as citrus fruits and tomatoes, you can eat pears for stomach acid.

Thanks to this low acid content, pears are considered not to trigger the recurrence of stomach acid reflux symptoms.

5. Coconut

Coconut can be a safe choice for people with stomach acid because it is considered one of the fruits with the lowest acid content.

What’s more, this fruit that contains a lot of water is believed to improve brain function, potentially prevent heart disease, and reduce the risk of stroke.

Stomach acid is a taboo fruit that needs to be avoided.

There are a number of stomach acid taboos that need to be avoided.

1. Orange
2. Lime
3. Grapefruit
4. Lemon
5. Pineapple
6. Tomatoes.

Furthermore, there are a number of fruit juices for people with stomach acid that should not be consumed first, such as tomato juice and orange juice, because they are considered to cause stomach acid to rise.

Processed tomatoes in the form of sauce or foods with tomato sauce, such as pizza and lasagna, should also be avoided because they have the potential to cause stomach acid to rise.

Some people with GERD also find it difficult to tolerate garlic and onions, as well as foods processed with these ingredients.

Hermina’s friend, after reading the article above, knows that there are fruits that can prevent stomach acid. With us, we have done prevention against gastric acid disease. We can avoid chronic gastric acid disease.

Are Bananas Acidic? pH Values & Acid Reflux Effect

Banana — acidic or alkaline? Well, it depends.

The ones bought from the store often have a pH of 4.50 – 5.20, which is slightly acidic. The pH of burro bananas, on the other hand, is 7.6, making them alkaline.

The green variety is considered to be more acidic than the mature variety, as bananas tend to shift towards a more alkaline pH value as they age. Their acidity also changes during cooking.

There are lots of things to cover — or peel off. So let’s get started.

Bananas

pH Values of Bananas

Ripe bananas hover between acidic and alkaline, with a pH ranging up to 4.50 – 7.6, depending on the type.

A pH scale measures how acidic or alkaline a compound (like a banana) is. It’s a chemical detector for hydronium and hydrogen ions, with numbers ranging from 0 to 14. The potency of acids varies from 0 to 7, with 0 being the most powerful.

Blueberries, for example, are acidic because their pH is quite low, around 3.33. A base or an alkaline compound is anything between 7 and 14. A compound that has a pH of 7 is considered neutral, like popcorn.

However, the degree of acidity of bananas, in particular, fluctuates as they mature. When they are green, their acidity is more potent, with a pH range of 4.4 to 5.5. This explains why mature yellow ones are sweeter and more mellow in flavor, whereas green ones have a more sour flavor.

pH Values of Different Banana Types

There are more than a thousand varieties of this tropical fruit with different levels of acidity. Even though it’s impossible to know the pH value of all types, looking at the most common ones may help.

The kind that’s most frequently available in supermarkets is the Cavendish type, with a pH of about 5.5, which is somewhat acidic. Apple bananas have a pH of 5.8, which is also quite acidic. The pH of red ones is higher, hovering at 6.2, while the pH of plantains is even higher, at 6.5.

Burro and baby bananas are the top performers in terms of low acidity. They have exceptional pH ratings. Burros have a pH of 7.6, whereas the latter rank at 7.3.

Do Bananas Cause Acid Reflux?

No, they don’t. In fact, they may be very helpful in preventing acid reflux. Let’s see how.

Acid reflux is a digestive condition. When the lower esophageal sphincter (LES) fails to completely close, stomach acid leaks back into the esophagus, causing heartburn. The symptoms include a burning feeling in the upper abdomen or chest, followed by bloating and nausea.

Acid Reflux

So, how can these sweet yellow fruits help with the burning sensation? This fruit’s high potassium content is thought to assist digestion and prevent acids from entering the esophagus. Additionally, its soluble and insoluble fiber increases metabolism. They also contain vitamin B, which supports esophageal strength.

Overall, they help to preserve the stomach lining by encouraging the production of mucus, which acts as a buffer against stomach acids. Furthermore, the protease inhibitors found in these fruits kill certain dangerous bacteria in the stomach. All of these qualities allow them to be used as a natural antacid to treat acid reflux.

Can Overripe Bananas Cause Acid Reflux?

Ripe fruits can be quite acidic since overripe enzymes convert complex carbohydrates into simple sugars, enhancing their acidity. A ripe banana has a pH of about 5.8, making it moderately acidic.

Luckily, they aren’t a threat to your heartburn if eaten in small amounts, as opposed to other acidic foods, like lemons (pH up to 2.6).

Still, it’s better to stay away from overripe ones if you are concerned about acid reflux.

Can Cooked Bananas Cause Acid Reflux?

It depends on the way you cook it. They are most alkaline when eaten raw. However, digesting raw bananas can be tough, and you may feel bloated and gassy. If you need to cook them,  boiling is the best method. Boiling breaks down the starch, thus making them easier to digest.

Avoid frying them since fried foods have the worst impact on your acidity levels.

Which Banana Is the Best for Acid Reflux?

For starters, avoid unripe or overripe ones. Green bananas, in particular, are known to cause bloating and gas that may eventually lead to acid reflux.

Instead, eat them ripe — and if they belong to the burro variety, even better. Burros are rich in potassium, an essential electrolyte for preserving the pH balance of the body.

They also contain low quantities of sodium, another important electrolyte. This combo helps body pH remain alkaline, preventing acidity. Burros also contain a lot of dietary fiber, which helps the body remove toxins.

You can try to relieve your acid reflux symptoms with them but avoid excessive consumption as they can also cause bloating, gas, and abdominal pain, due to the high content of insoluble fiber.

Conclusion

Now that you know these fruits are alkaline, you may find them more appealing. But remember that they’re not all equally alkaline. Play it safe, and grab a bite of baby (pH of 7.3) or burro bananas (pH 7.6). Remember that green ones are more acidic than ripe ones.

Cooking them increases their acidity, but boiling can help with digestion problems. Avoid eating fried ones as they will most likely give you heartburn.

Last but not least, eat them in moderation rather than in excess. They are an exceptional ingredient for smoothies and may help balance out the pH levels of other acidic fruits, like strawberries.

11 unusual ways to use bananas

Life

January 29

Skin care, gardening, cleaning – and that’s not all of their areas of application.

1. Make a face mask

A good alternative to store-bought products that moisturizes and softens the skin. Mash a ripe banana to make a paste and apply a thin layer on the face and neck. Hold the mask for 10-20 minutes and then rinse with cool water. For even more hydration, mix a banana with a quarter cup of unsweetened yogurt and two tablespoons of honey.

2. Polish silverware and leather shoes

Sounds like a joke, but banana skin really does help bring back the shine to silver and leather. Remove excess fibers from the inside of the peel and rub it on the surface of dishes or shoes. Then dry with a paper towel or soft cloth. The hack can also be used to bring back the shine of leather furniture.

3. Tenderize the meat

Simply add a ripe banana peel to the pan with this product and cook as usual. The enzymes contained in it will help break down the proteins in the meat and soften it during frying. The taste of the dish will not change.

4. Refresh indoor plants

If the leaves of house flowers are dull and dusty, do not rush to spray them with water: this will only smear dirt on them. Instead, rub each leaf with the inside of a banana peel and they will shine.

5. Drive away aphids in the garden

Bury dried banana peels 2 to 5 centimeters deep around the plant that the aphids have attacked and the pests will soon disappear. It is better not to use the whole peel and pulp: rodents and other animals can find them a tasty treat and dig them up.

6. Feed your crops

Bananas and their husks are high in potassium, an important nutrient that is good for you and your garden. Feeding can be done in two ways. First: dry the peel, grind in a blender and add to the ground when planting – just pour a pinch into the hole before lowering the plant into it. The second way is to puree fresh skins with water and use as a liquid fertilizer.

7. Soothe skin from burns and scratches

Banana peel has anti-inflammatory properties, which means it will be useful if you are bitten by an insect or if you are scratched, stinged with nettles or sunburned. Place the skin on the affected area and press lightly. Hold until you feel relief, changing the compress from time to time.

8. Speed ​​up the ripening of fruits and vegetables

Ripe bananas produce ethylene gas, which induces ripening. Therefore, if you need a vegetable to ripen faster, put it in a paper bag along with a banana.

9. Brighten your teeth

After brushing your teeth, rub them for a couple of minutes with a banana peel. It contains citric acid, which gently whitens the enamel.

10. Remove the splinter

Apply a banana skin to the affected area for half an hour with its inner surface. The enzymes contained in it will destroy the bonds between the proteins of the upper layer of the skin (which is why the substances are used in facial exfoliating products), after which even deeply stuck splinters will be removed without problems.

11. Relieve Heartburn

Bananas are alkaline, and the alkali neutralizes stomach acid. If you suffer from heartburn, be sure to add these fruits to your daily diet. For example, eat a banana after breakfast to protect your stomach lining throughout the day.

Read also 🧐

• How to use citrus peel
• 8 ways to use ground coffee after brewing
• 20 unusual ways to use olive oil

Non-traditional soap making: making banana soap

I propose to spend a couple of bananas, a little courage, a little imagination and time to make incredibly tasty and delicate soap from scratch.
The master class is quite detailed, designed for those who have just started their soap-making journey and want to diversify their creativity with fruit variations. I’ll answer any questions you may have right away.

1. Will bananas go bad? But they won’t make it in time, because they will boil in alkali with oils. Chemical reactions will take place, and the bananas will be saponified, that is, they will become full-fledged parts of the soap bar. For the sake of the experiment, I left organic soap for a long shelf life. It behaves the same, and sometimes a little better, than the usual, cooked without additives. The scent lasts better and doesn’t dry out as quickly. No mold or other damage was observed.
2. You have a big step, the calculation is wrong, and it’s unprofessional to do so! My soap is gentle, the skin does not dry out, friends and customers are satisfied. I propose an idea that I have been implementing for a year now (it’s been a year that I’ve been brewing such banana soap, and I don’t have it stale).
Those who don’t experiment don’t make soap either 🙂

First, let’s prepare a theoretical base. We will select the components for our magic soap.
Objective: to make a soap that is hard, long rinsing, lathers well and won’t dry out the skin.
Solution: we select oils: olive, coconut, palm, castor, stearic acid.
Olive oil – classics of the genre, gives the soap a little hardness, soft foam, washing properties, is used in almost any soap. There is a soap made from 100% olive oil – Castile.
Coconut – this oil is responsible for foaming, hardness, gives the soap the main washing properties. If you put a lot, this soap will dry the skin. There is soap made from coconut oil – Marseilles, sailors’ soap. It lathers even in salt water.
Palm oil – in my opinion, this is one of the best oils for soap making. It gives the piece smoothness, hardness, slightly softens the drying effect, lengthens the period of use.
Castor oil – softens well, while increasing foaming. The disadvantage is a high iodine number, that is, it contributes to rancidity of soap.
Stearic acid is a fatty acid widely used in soap making and cosmetics. Accelerates the onset of trace and gel, accelerates the hardening of soap, lengthens the rinsing period. Not recommended for glycerin.
We make a bookmark in grams on a soap calculator and calculate the recipe and other components.

I calculate the basic recipe for 800 grams of oils. This amount is enough to weld a brick of more than a kilogram into a standard form or into a milk carton + a couple of molds.
SF (overfat or maintenance part) I always put 0% and put it on top depending on the needs. Today, for the purity of the experiment, SF will be from bananas.
On the right you can see the preliminary properties of the future soap. As you can see, it fits well with our reference version. The iodine number let us down a little, but from practice I can say that up to 55, you don’t have to worry.
The calculator calculated the amount of water and sodium hydroxide for us.
So:

• castor oil – 100 grams;
• coconut oil – 200 grams;
• olive oil (pomas) – this is what with pomace, not the first pressing – 250 grams;
• palm oil – 200 grams;
• stearic acid – 50 grams;
• water (liquid) – 304 grams;
• sodium hydroxide – 118.8 grams.

Now let’s prepare the equipment.
We will need scales, a saucepan for a bath, a container for cooking heat-resistant soap, dishes for diluting alkali, a magic wand for stirring soap during the cooking process, an immersion blender (do not use for eating), gloves, old clothes, an apron, glasses (if necessary for eye protection), thermometer, who enjoy, good mood.
I will not dwell on the security measures and rules, without me they are written in every master class.
Let’s start the practical magic!
1. We take two ripe or very ripe magic bananas with peel and weigh them.

Since their weight exceeds the weight of the required liquid, this will suit us just fine.
Next, we cut our bananas with skin and pulp, excluding only the tough tips and roots.

Now measure out 204 grams of sliced ​​bananas. This will be a partial fluid change. That is, our soap is directly called banana, we start it on bananas 🙂

2. Now let our bananas rest a bit while we prepare the water to dissolve the alkali. We measure out 100 grams of water in a heat-resistant dish.

3. Now measure out 118.8 grams of sodium hydroxide. Since my step is grams, then I measure 119 .

4. Pour alkali into water , and not vice versa!

5. Alkali solution is very corrosive and hot. We work carefully. We stir the lye in the water with our magic wand. When all the grains disperse, we pour our bananas into this terrible solution.

They immediately begin to turn red, and then turn black. In order not to breathe alkaline fumes, I take the whole thing out onto the balcony. And the solution will cool faster.
6. We measure out the oils.

We put them in the bath and melt them. In the meantime, let’s check our bananas and stir.

When the oil mixture dissolves to a liquid state, combine the alkaline solution with the oil. With the hot method of soap making, it is not necessary to bring the oil and the alkaline solution to the same temperature. Pour the lye into the oil.
We have fiber in the solution, which has not completely dispersed. It won’t hurt, it’ll all work out.

This is how our solution of bananas with lye in oil looks like 🙂
7. Now take an immersion blender and knead until a trace appears. Stearic acid accelerates the onset of the trace. And the soap is ready for the bath in a couple of minutes.

In addition, stearic acid makes our soap more characteristic 🙂 If the temperature of the oils and alkali is high, then the soap enters the gel instantly. And downright strives to escape from the pan. For me, it usually rises like dough, about twice.

Stir to keep from running away from the apartment. As soon as the gel stage comes and the soap settles, you can close the bath with a lid and take a break. We do not forget about soap, control the fire, stir after half an hour.

8. About an hour later, our soap looks like this.

The gel stage has passed.