I know I have already shared with you the basics of soap making but I thought of sharing some updates...First, allow me to go back to the common ingredients used in soap and their uses. You see, the ingredients gives the desired quality of the soap and the quantity of ingredients used will also dictate the cost of the soap produced. Here are the list of ingredients commonly used, although some have already been mentioned here:

• Coco Diethanol Amide (CDEA) - foam or sud booster
• Sodium silicate - hardening and leavening agent; prevents separation or deterioration of ingredients in liquid products
• Sodium lauryl ether sulfate (SLES) - cleaning agent; used to give a thickening effect and a cheaper but effective foamer
• Sodium tripolyphosphate (STPP) - a chemical that gives cleansing power
• Ethylene diamine tetra acetic acid (EDTA) - sequestering agent that makes the ingredients float; used as foaming stabilizer and also used to reduce hardness in water
• Caustic potash - binder used for powdered detergent
• Sodium phosphate - provides the abrasive strength and removes hard water minerals, thus increasing the effectiveness of detergents. It also prevents dirt from settling back into the clothes during washing
• Sodium chloride or table salt - thickening agent and provides viscosity to the soap
• Methyl and propyl paraben - anti-microbial preservatives
• Triethanol amine (TEA) - an emulsifier used in facial cleansers
• Caustic Soda (sodium hydroxide) - neutralizes or adjust the acidity of other ingredients
• Benzalkonium chloride - disinfectant against bacteria, fungi and yeasts
• Carboxyl methyl cellulose (CMC) - antiredeposition agent that prevents dirt from settling back into clothes during washing 
• Sodium sulfate - provides proper flow or solubility to soap and cleanses without leaving residue
• Glycerine - serves as moisturizer in facial cleanser

Who does not want these calorie-filled hamburgers??? For that, here's the procedure for making your very own hamburger patties...

Ingredients:

• 1/2 kg. lean beaf, ground
• 1/2 kg. lean pork, ground
• 1 tbsp. salt
• 1 tbsp. sugar, refined
• 1 tsp. phosphate
• 1/4 cup water
• 1/4 cup celery
• 1 tbsp. garlic, finely chopped
• 1 tbsp. ground black pepper
• 2 tbsp. flour
• 2 eggs

Procedure:

• Dissolve salt and phosphate in 1/4 cup water and mix with the meat.
• Add other ingredients and mix thoroughly
• Form into patties
• Pack in polyethylene bags and keep in a freezer

I know that most of you are familiar with TAPSILOG, meaning tapa, sinangag at ilog and it has been one of our favorite Filipino breakfast. Beccause of this, allow me to share with you the process of making a beef tapa.

Ingredients:

• 1 kg beef or carabeef, lean
• 1 1/2 tbsp table salt 
• 1/2 tsp curing salt
• 1 tbsp ground pepper
• 1 tsp phosphate dissolved in 1/4 cup water
• 2 tbsp anisado wine
• 6 tbsp refined sugar
• 2 tbsp chopped garlic

Procedure:

• Slice frozen lean beef into 1/4inch thick
• In a separate container, mix all the dry ingredients and then add all the wet ingredients
• Rub slices with mixture
• Place meat in a bowl, cover and cure at room temperature for 8-10 hours or inside a refrigerator for 1-3 days.
• Pack in polyethylene bags
• Store in freezer for 2-4 months or in a refrigerator for 1 week.