{"id":28471,"date":"2025-02-10T13:25:47","date_gmt":"2025-02-10T13:25:47","guid":{"rendered":"https:\/\/sabunyapimi.com\/en\/?p=28471"},"modified":"2026-09-25T13:26:18","modified_gmt":"2026-09-25T13:26:18","slug":"gel-phase-in-soap-making","status":"publish","type":"post","link":"https:\/\/sabunyapimi.com\/en\/gel-phase-in-soap-making\/","title":{"rendered":"Everything You Need to Know About Gel Phase in Soap Making"},"content":{"rendered":"

Everything You Need to Know About Gel Phase in Soap Making<\/h1>\n

A few hours after pouring cold process soap into a mold, you may notice that the center becomes darker, warmer, and slightly translucent. This is called gel phase<\/strong>. For some soap makers, it is an intentional part of the process. Others prefer to keep their soap cool and avoid it.<\/p>\n

Gel phase can influence a bar\u2019s appearance, color, and firmness when unmolding. It can also create an unwanted darker circle if only the center of the loaf gels. This guide explains what gel phase is, how to recognize it, when you might encourage or prevent it, and why controlling heat matters.<\/p>\n

What Is Gel Phase in Cold Process Soap?<\/h2>\n

Gel phase is a period during cold process soap making when the soap heats up and takes on a more translucent, gel-like appearance. It happens after the oils and sodium hydroxide solution have been mixed and poured into a mold.<\/p>\n

Cold process soap produces heat as saponification proceeds. If the loaf retains enough of that heat, it may enter gel phase. The change is temporary: as the soap cools and hardens, it no longer looks gelatinous.<\/p>\n

Gel phase is not required to make soap.<\/strong> A correctly formulated batch can become good soap whether it gels fully, gels only in part, or does not visibly gel.<\/p>\n

What Does Gel Phase Look Like?<\/h2>\n

During gel phase, soap may look darker, shinier, or more translucent than it did when first poured. The change often begins near the center of the mold, where heat is retained more easily, and moves toward the edges.<\/p>\n

Once the loaf cools, a fully gelled batch generally returns to an opaque appearance. Its colors may look deeper or more vivid than those of the same recipe made without gel phase.<\/p>\n

Watching a soap loaf change can be useful, but do not handle an actively heating mold without taking appropriate care. The soap may be hot, and freshly made soap must still be treated as an active batch.<\/p>\n

What Is Partial Gel Phase?<\/h2>\n

Partial gel<\/strong> occurs when only part of the loaf reaches gel phase. After cutting, the center of a bar may show a darker circle or oval, while the outer portion looks lighter and more matte.<\/p>\n

This pattern appears because the center retained enough heat to gel but the edges did not. Partial gel is usually a visual difference<\/strong>, not proof that the soap is unsafe or incorrectly formulated.<\/p>\n

If you want a more uniform appearance, you can plan to either encourage gel throughout the loaf or keep the entire batch cool enough to avoid it. The best approach depends on your recipe and ingredients.<\/p>\n

What Can Affect Gel Phase?<\/h2>\n

Batch Size and Mold Shape<\/h3>\n

A large, deep loaf can retain more heat in its center than a small individual bar mold. This can make full or partial gel more likely. When changing mold size, observe how the same recipe behaves rather than assuming its heat pattern will remain identical.<\/p>\n

Insulation<\/h3>\n

Covering a mold or placing it in a warm setting can help retain heat and encourage gel phase. Heavy insulation can also cause a batch that is already heating strongly to become too hot.<\/p>\n

Starting Temperatures<\/h3>\n

The temperatures of the oils and lye solution influence the starting temperature of the soap batter. Warmer ingredients can make gel phase more likely; cooler working conditions may reduce the chance of it occurring.<\/p>\n

Room Conditions<\/h3>\n

A warm workspace and a cool workspace can produce different results from the same recipe. Seasonal temperature changes are worth noting in your batch records.<\/p>\n

Recipe and Additives<\/h3>\n

Ingredients containing sugars, such as honey, milk, and fruit pur\u00e9es, can make a batch heat up more. Some fragrances may also affect the way soap behaves in the mold. Follow a tested formula and check supplier guidance when using an unfamiliar additive.<\/p>\n

Why Do Some Soap Makers Encourage Gel Phase?<\/h2>\n

More Vivid Colors<\/h3>\n

Gelled soap often shows stronger or deeper colors than an otherwise comparable ungelled batch. If your design relies on a bright or saturated appearance, gel phase may help produce the look you want.<\/p>\n

A More Uniform Finish<\/h3>\n

If a recipe tends to gel in the center, encouraging gel throughout the loaf may prevent the darker circle associated with partial gel.<\/p>\n

Earlier Firmness in Some Recipes<\/h3>\n

A gelled loaf may firm up sooner and be easier to unmold or cut, depending on the formula. This varies between batches, so always judge the actual firmness of the soap before removing it from the mold.<\/p>\n

Gel phase does not replace curing.<\/strong> Cold process bars still need the curing period recommended for their formula, commonly around four to six weeks.<\/p>\n

How to Encourage Gel Phase<\/h2>\n

If a tested recipe is suitable for gel phase, you can encourage it by helping the molded soap retain some of its natural heat. Depending on the formula and room conditions, this may involve:<\/p>\n

    \n
  • Using a loaf mold that holds heat reasonably well<\/li>\n
  • Following the recipe\u2019s temperature guidance when combining oils and lye solution<\/li>\n
  • Lightly insulating the mold after pouring<\/li>\n
  • Keeping the mold in an appropriately warm, stable location<\/li>\n<\/ul>\n

    Check the loaf periodically. More heat is not always better. If the surface begins to rise, crack, or show signs of excessive heat, the batch may be overheating.<\/p>\n

    Do not add strong external heat to an unfamiliar formula simply to force gel phase. First learn how that recipe behaves under normal conditions.<\/p>\n

    Why Do Some Soap Makers Prevent Gel Phase?<\/h2>\n

    Soap makers may choose to avoid gel phase when they want a lighter, more matte-looking bar. Keeping the batch cooler can also be useful for formulas containing ingredients that are prone to overheating or discoloration, such as milk or honey.<\/p>\n

    A soap made without gel phase can still be properly formulated and suitable for use after appropriate assessment and curing. Avoiding gel is primarily a decision about the recipe\u2019s behavior and desired appearance.<\/p>\n

    How to Reduce or Prevent Gel Phase<\/h2>\n

    To reduce the chance of gel phase, work within the cooler conditions recommended by a tested recipe and avoid unnecessary insulation. A smaller mold or individual molds may also lose heat more readily than a large loaf.<\/p>\n

    Some recipes recommend cooling the mold in a refrigerator or freezer after pouring, particularly when working with milk or other ingredients that can cause the soap to heat strongly. Follow the specific recipe\u2019s instructions: cooling time and handling can vary, and refrigeration is not necessary for every batch.<\/p>\n

    Make one change at a time and keep notes. If a batch partially gels despite your efforts, its appearance can still teach you how much heat that formula retained.<\/p>\n

    When Does Gel Phase Become Overheating?<\/h2>\n

    Gel phase itself is not a problem. Excessive heat<\/strong>, however, may produce cracks, an uneven texture, heat-related discoloration, or batter that rises in the mold. In severe cases, soap makers describe the mixture pushing upward and out of the mold as a \u201csoap volcano.\u201d<\/p>\n

    Recipes with milk, honey, fruit pur\u00e9e, or other sugar-containing ingredients deserve particular attention. Combining these with heavy insulation or an added heat source can increase the risk of overheating.<\/p>\n

    If you notice heat-related problems, assess the batch carefully and review your temperatures, insulation, mold, and ingredients before repeating the recipe.<\/p>\n

    Gel Phase and Glycerin Rivers<\/h2>\n

    Very hot cold process soap can develop irregular translucent patterns known as glycerin rivers<\/strong>. They may be especially visible in sections lightened with titanium dioxide.<\/p>\n

    Gel phase does not guarantee that rivers will form. The outcome depends on the complete formula, its water amount, the colorant, and how much heat the loaf retains. If rivers appear repeatedly, review those variables rather than assuming that gel phase alone is the cause.<\/p>\n

    Gel Phase vs. Saponification vs. Curing<\/h2>\n\n\n\n\n\n\n\n
    Term<\/th>\nWhat it describes<\/th>\nIs it required?<\/th>\n<\/tr>\n<\/thead>\n
    Gel phase<\/td>\nA temporary heated, more translucent stage in molded soap<\/td>\nNo; cold process soap can be made without visible gel phase<\/td>\n<\/tr>\n
    Saponification<\/td>\nThe reaction that converts oils and alkali into soap<\/td>\nYes, for traditional soap made from oils and alkali<\/td>\n<\/tr>\n
    Curing<\/td>\nTime given to cut bars to dry and develop their finished qualities<\/td>\nRecommended for cold process bars, whether gelled or not<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    These stages are related but should not be confused. A batch can finish its visible gel phase long before the bars complete their cure. Gel phase also cannot confirm that an incorrectly measured recipe is safe.<\/p>\n

    Should Beginners Aim for Gel Phase?<\/h2>\n

    For a first cold process batch, the priority is to use a tested recipe, calculate and weigh ingredients accurately, and follow safe lye-handling practices. Choose a simple formula and follow its instructions for managing heat.<\/p>\n

    If the finished bars show a partial gel circle, record what happened. Note the mold, room conditions, whether the loaf was covered, and any heat-producing additives. That information will help you decide whether to encourage or prevent gel in your next batch.<\/p>\n

    Final Thoughts<\/h2>\n

    Gel phase is a temporary period of increased heat and translucency in cold process soap. It can deepen colors and help some batches firm up sooner, while partial gel can leave a darker pattern in the center of a bar.<\/p>\n

    You can often influence gel phase through temperatures, mold choice, insulation, and cooling. The right choice depends on your recipe and the appearance you want. Whichever approach you take, monitor the loaf for overheating and allow the cut bars to complete their recommended cure.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Everything You Need to Know About Gel Phase in Soap Making A few hours after pouring cold process soap into<\/p>\n","protected":false},"author":3,"featured_media":30411,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[1303,1308,1252,1309,1307,1306,1305,1296,1299,1304],"class_list":["post-28471","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-inspiration-soap-design","tag-cold-process-soap-gel-phase","tag-cold-process-soap-temperature","tag-gel-phase-in-soap-making","tag-gelled-vs-ungelled-soap","tag-how-to-force-gel-phase","tag-how-to-prevent-gel-phase","tag-partial-gel-in-soap","tag-soap-making-troubleshooting","tag-soap-overheating","tag-what-is-gel-phase-in-soap"],"yoast_head":"\nEverything You Need to Know About Gel Phase in Soap Making - Soap Making & Kits & E Books & Recipes<\/title>\n<meta name=\"description\" content=\"Learn what gel phase is in cold process soap, why partial gel happens, how to encourage or prevent it, and when excess heat can cause problems.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sabunyapimi.com\/en\/gel-phase-in-soap-making\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Everything You Need to Know About Gel Phase in Soap Making - Soap Making & Kits & E Books & Recipes\" \/>\n<meta property=\"og:description\" content=\"Learn what gel phase is in cold process soap, why partial gel happens, how to encourage or prevent it, and when excess heat can cause problems.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/sabunyapimi.com\/en\/gel-phase-in-soap-making\/\" \/>\n<meta property=\"og:site_name\" content=\"Soap Making & Kits & E Books & Recipes\" \/>\n<meta property=\"article:published_time\" content=\"2025-02-10T13:25:47+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-09-25T13:26:18+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/sabunyapimi.com\/en\/wp-content\/uploads\/2025\/02\/jel-faz-sabun.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1500\" \/>\n\t<meta property=\"og:image:height\" content=\"1000\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"\u015e. Nehir\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"\u015e. Nehir\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"8 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/sabunyapimi.com\/en\/gel-phase-in-soap-making\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/sabunyapimi.com\/en\/gel-phase-in-soap-making\/\"},\"author\":{\"name\":\"\u015e. Nehir\",\"@id\":\"https:\/\/sabunyapimi.com\/en\/#\/schema\/person\/819be2f75a26862973d483a072e1debc\"},\"headline\":\"Everything You Need to Know About Gel Phase in Soap Making\",\"datePublished\":\"2025-02-10T13:25:47+00:00\",\"dateModified\":\"2026-09-25T13:26:18+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/sabunyapimi.com\/en\/gel-phase-in-soap-making\/\"},\"wordCount\":1583,\"publisher\":{\"@id\":\"https:\/\/sabunyapimi.com\/en\/#organization\"},\"image\":{\"@id\":\"https:\/\/sabunyapimi.com\/en\/gel-phase-in-soap-making\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/sabunyapimi.com\/en\/wp-content\/uploads\/2025\/02\/jel-faz-sabun.jpg\",\"keywords\":[\"cold process soap gel phase\",\"cold process soap temperature\",\"gel phase in soap making\",\"gelled vs ungelled soap\",\"how to force gel phase\",\"how to prevent gel phase\",\"partial gel in soap\",\"soap making troubleshooting\",\"soap overheating\",\"what is gel phase in soap\"],\"articleSection\":[\"Inspiration and Soap Design\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/sabunyapimi.com\/en\/gel-phase-in-soap-making\/\",\"url\":\"https:\/\/sabunyapimi.com\/en\/gel-phase-in-soap-making\/\",\"name\":\"Everything You Need to Know About Gel Phase in Soap Making - Soap Making & Kits & E Books & Recipes\",\"isPartOf\":{\"@id\":\"https:\/\/sabunyapimi.com\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/sabunyapimi.com\/en\/gel-phase-in-soap-making\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/sabunyapimi.com\/en\/gel-phase-in-soap-making\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/sabunyapimi.com\/en\/wp-content\/uploads\/2025\/02\/jel-faz-sabun.jpg\",\"datePublished\":\"2025-02-10T13:25:47+00:00\",\"dateModified\":\"2026-09-25T13:26:18+00:00\",\"description\":\"Learn what gel phase is in cold process soap, why partial gel happens, how to encourage or prevent it, and when excess heat can cause problems.\",\"breadcrumb\":{\"@id\":\"https:\/\/sabunyapimi.com\/en\/gel-phase-in-soap-making\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/sabunyapimi.com\/en\/gel-phase-in-soap-making\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/sabunyapimi.com\/en\/gel-phase-in-soap-making\/#primaryimage\",\"url\":\"https:\/\/sabunyapimi.com\/en\/wp-content\/uploads\/2025\/02\/jel-faz-sabun.jpg\",\"contentUrl\":\"https:\/\/sabunyapimi.com\/en\/wp-content\/uploads\/2025\/02\/jel-faz-sabun.jpg\",\"width\":1500,\"height\":1000,\"caption\":\"A darker circle in the center of a soap bar can show where partial gel phase occurred.\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/sabunyapimi.com\/en\/gel-phase-in-soap-making\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Anasayfa\",\"item\":\"https:\/\/sabunyapimi.com\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Everything You Need to Know About Gel Phase in Soap Making\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/sabunyapimi.com\/en\/#website\",\"url\":\"https:\/\/sabunyapimi.com\/en\/\",\"name\":\"Soap Making & Kits & E Books & Recipes\",\"description\":\"Soap Making, Soap Making Kits, Soap Making Course and E-Books\",\"publisher\":{\"@id\":\"https:\/\/sabunyapimi.com\/en\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/sabunyapimi.com\/en\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/sabunyapimi.com\/en\/#organization\",\"name\":\"Soap Making & Kits & E Books & Recipes\",\"url\":\"https:\/\/sabunyapimi.com\/en\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/sabunyapimi.com\/en\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/sabunyapimi.com\/en\/wp-content\/uploads\/2026\/09\/soap-making.png\",\"contentUrl\":\"https:\/\/sabunyapimi.com\/en\/wp-content\/uploads\/2026\/09\/soap-making.png\",\"width\":355,\"height\":200,\"caption\":\"Soap Making & Kits & E Books & Recipes\"},\"image\":{\"@id\":\"https:\/\/sabunyapimi.com\/en\/#\/schema\/logo\/image\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\/\/sabunyapimi.com\/en\/#\/schema\/person\/819be2f75a26862973d483a072e1debc\",\"name\":\"\u015e. Nehir\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/sabunyapimi.com\/en\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/35f1773324eadfda9fdddde3cb800ed1788d3a84967d1d9fdc13ab7095468889?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/35f1773324eadfda9fdddde3cb800ed1788d3a84967d1d9fdc13ab7095468889?s=96&d=mm&r=g\",\"caption\":\"\u015e. Nehir\"},\"url\":\"https:\/\/sabunyapimi.com\/en\/author\/nehir\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Everything You Need to Know About Gel Phase in Soap Making - Soap Making & Kits & E Books & Recipes","description":"Learn what gel phase is in cold process soap, why partial gel happens, how to encourage or prevent it, and when excess heat can cause problems.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/sabunyapimi.com\/en\/gel-phase-in-soap-making\/","og_locale":"en_US","og_type":"article","og_title":"Everything You Need to Know About Gel Phase in Soap Making - Soap Making & Kits & E Books & Recipes","og_description":"Learn what gel phase is in cold process soap, why partial gel happens, how to encourage or prevent it, and when excess heat can cause problems.","og_url":"https:\/\/sabunyapimi.com\/en\/gel-phase-in-soap-making\/","og_site_name":"Soap Making & Kits & E Books & Recipes","article_published_time":"2025-02-10T13:25:47+00:00","article_modified_time":"2026-09-25T13:26:18+00:00","og_image":[{"width":1500,"height":1000,"url":"https:\/\/sabunyapimi.com\/en\/wp-content\/uploads\/2025\/02\/jel-faz-sabun.jpg","type":"image\/jpeg"}],"author":"\u015e. Nehir","twitter_card":"summary_large_image","twitter_misc":{"Written by":"\u015e. Nehir","Est. reading time":"8 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/sabunyapimi.com\/en\/gel-phase-in-soap-making\/#article","isPartOf":{"@id":"https:\/\/sabunyapimi.com\/en\/gel-phase-in-soap-making\/"},"author":{"name":"\u015e. Nehir","@id":"https:\/\/sabunyapimi.com\/en\/#\/schema\/person\/819be2f75a26862973d483a072e1debc"},"headline":"Everything You Need to Know About Gel Phase in Soap Making","datePublished":"2025-02-10T13:25:47+00:00","dateModified":"2026-09-25T13:26:18+00:00","mainEntityOfPage":{"@id":"https:\/\/sabunyapimi.com\/en\/gel-phase-in-soap-making\/"},"wordCount":1583,"publisher":{"@id":"https:\/\/sabunyapimi.com\/en\/#organization"},"image":{"@id":"https:\/\/sabunyapimi.com\/en\/gel-phase-in-soap-making\/#primaryimage"},"thumbnailUrl":"https:\/\/sabunyapimi.com\/en\/wp-content\/uploads\/2025\/02\/jel-faz-sabun.jpg","keywords":["cold process soap gel phase","cold process soap temperature","gel phase in soap making","gelled vs ungelled soap","how to force gel phase","how to prevent gel phase","partial gel in soap","soap making troubleshooting","soap overheating","what is gel phase in soap"],"articleSection":["Inspiration and Soap Design"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/sabunyapimi.com\/en\/gel-phase-in-soap-making\/","url":"https:\/\/sabunyapimi.com\/en\/gel-phase-in-soap-making\/","name":"Everything You Need to Know About Gel Phase in Soap Making - Soap Making & Kits & E Books & Recipes","isPartOf":{"@id":"https:\/\/sabunyapimi.com\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/sabunyapimi.com\/en\/gel-phase-in-soap-making\/#primaryimage"},"image":{"@id":"https:\/\/sabunyapimi.com\/en\/gel-phase-in-soap-making\/#primaryimage"},"thumbnailUrl":"https:\/\/sabunyapimi.com\/en\/wp-content\/uploads\/2025\/02\/jel-faz-sabun.jpg","datePublished":"2025-02-10T13:25:47+00:00","dateModified":"2026-09-25T13:26:18+00:00","description":"Learn what gel phase is in cold process soap, why partial gel happens, how to encourage or prevent it, and when excess heat can cause problems.","breadcrumb":{"@id":"https:\/\/sabunyapimi.com\/en\/gel-phase-in-soap-making\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/sabunyapimi.com\/en\/gel-phase-in-soap-making\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/sabunyapimi.com\/en\/gel-phase-in-soap-making\/#primaryimage","url":"https:\/\/sabunyapimi.com\/en\/wp-content\/uploads\/2025\/02\/jel-faz-sabun.jpg","contentUrl":"https:\/\/sabunyapimi.com\/en\/wp-content\/uploads\/2025\/02\/jel-faz-sabun.jpg","width":1500,"height":1000,"caption":"A darker circle in the center of a soap bar can show where partial gel phase occurred."},{"@type":"BreadcrumbList","@id":"https:\/\/sabunyapimi.com\/en\/gel-phase-in-soap-making\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Anasayfa","item":"https:\/\/sabunyapimi.com\/en\/"},{"@type":"ListItem","position":2,"name":"Everything You Need to Know About Gel Phase in Soap Making"}]},{"@type":"WebSite","@id":"https:\/\/sabunyapimi.com\/en\/#website","url":"https:\/\/sabunyapimi.com\/en\/","name":"Soap Making & Kits & E Books & Recipes","description":"Soap Making, Soap Making Kits, Soap Making Course and E-Books","publisher":{"@id":"https:\/\/sabunyapimi.com\/en\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/sabunyapimi.com\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/sabunyapimi.com\/en\/#organization","name":"Soap Making & Kits & E Books & Recipes","url":"https:\/\/sabunyapimi.com\/en\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/sabunyapimi.com\/en\/#\/schema\/logo\/image\/","url":"https:\/\/sabunyapimi.com\/en\/wp-content\/uploads\/2026\/09\/soap-making.png","contentUrl":"https:\/\/sabunyapimi.com\/en\/wp-content\/uploads\/2026\/09\/soap-making.png","width":355,"height":200,"caption":"Soap Making & Kits & E Books & Recipes"},"image":{"@id":"https:\/\/sabunyapimi.com\/en\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/sabunyapimi.com\/en\/#\/schema\/person\/819be2f75a26862973d483a072e1debc","name":"\u015e. Nehir","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/sabunyapimi.com\/en\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/35f1773324eadfda9fdddde3cb800ed1788d3a84967d1d9fdc13ab7095468889?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/35f1773324eadfda9fdddde3cb800ed1788d3a84967d1d9fdc13ab7095468889?s=96&d=mm&r=g","caption":"\u015e. Nehir"},"url":"https:\/\/sabunyapimi.com\/en\/author\/nehir\/"}]}},"_links":{"self":[{"href":"https:\/\/sabunyapimi.com\/en\/wp-json\/wp\/v2\/posts\/28471","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sabunyapimi.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sabunyapimi.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sabunyapimi.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/sabunyapimi.com\/en\/wp-json\/wp\/v2\/comments?post=28471"}],"version-history":[{"count":5,"href":"https:\/\/sabunyapimi.com\/en\/wp-json\/wp\/v2\/posts\/28471\/revisions"}],"predecessor-version":[{"id":32806,"href":"https:\/\/sabunyapimi.com\/en\/wp-json\/wp\/v2\/posts\/28471\/revisions\/32806"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sabunyapimi.com\/en\/wp-json\/wp\/v2\/media\/30411"}],"wp:attachment":[{"href":"https:\/\/sabunyapimi.com\/en\/wp-json\/wp\/v2\/media?parent=28471"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sabunyapimi.com\/en\/wp-json\/wp\/v2\/categories?post=28471"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sabunyapimi.com\/en\/wp-json\/wp\/v2\/tags?post=28471"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}