TECHNICAL FIELD
[001] The present subject matter relates, in general, to a method of measuring mush on a soap bar, and in particular, to a method of measuring mush on a transparent soap bar. The present subject matter can be used to select a soap bar formulation which exhibits zero or low mush. Also provided is a method to compare two or more low mush soap bars.
BACKGROUND
[002] Mush is an undesirable soft part of the soap bar that results from the hydration of soap bar as it sits in a wet soap dish for longer periods of time. Mush formation on the surface of bar soap is an important factor that builds consumer perception of the economy of bar soap. The mush is perceived negatively by consumer since it is easily removed and washed off the soap bar surface, resulting in increased rate of wear and leaving the user with less usable soap. Mush also imparts an unpleasant feel and appearance.
[003] Soap mush is usually measured by placing a pre-weighed soap bar in water for a fixed period of time. The mush formed is then scrapped off and the soap bar is weighed again. The mush is determined as a numerical value measured in terms of percentage of weight loss. However, these methods of mush determination fail to effectively predict mush formation on soap bars for different soap formulations in actual use scenarios.
SUMMARY
[004] In an aspect of the present disclosure, there is provided a method for measuring mush of a soap bar.
[005] In an aspect of the present disclosure, there is provided a method for measuring mush of a soap bar, the method comprising the steps of obtaining water

in a tray, placing the soap bar at one end of the tray, at an angle of 30-35° to the
base of the tray, allowing the soap bar to remain in the tray for 10 - 20 hours,
removing the soap bar from the tray and obtaining a first rating for mush by
comparing the soap bar with a visual perception scale of 1 to 10, wherein the
rating 1 denotes high mush and rating 10 denotes zero mush.
[006] In an aspect of the present disclosure, there is provided a method for
measuring mush of a soap bar, the method further comprises removing the soap
bar from the tray, drying the soap bar at 35-55 °C for 1-3 hours and obtaining a
second rating for mush by comparing the soap bar with a visual perception scale
of 1 to 10, wherein 1 denotes high mush and 10 denotes zero mush.
[007] In an aspect of the present disclosure, there is provided a method for
predicting or selecting a soap bar formulation for large scale manufacture, by
using the rating of mush of the soap bar.
[008] In an aspect of the present disclosure, there is provided a method for
comparing two or more low mush soap bars, to generate a ranking of the soap
bars, by using the ratings of each soap bar.
[009] These and other features, aspects, and advantages of the present subject
matter will be better understood with reference to the following description and
appended claims. This summary is provided to introduce a selection of concepts
in a simplified form. This summary is not intended to identify key features or
essential features of the claimed subject matter, nor is it intended to be used to
limit the scope of the claimed subject matter.
BRIEF DESCRIPTION OF DRAWINGS
[0010] The detailed description is described with reference to the accompanying figures. In the figures, the left-most digit(s) of a reference number identifies the figure in which the reference number first appears. The same numbers are used throughout the drawings to reference like features and components. [0011] Figure 1 is a schematic for measuring mush formation on soap bar, in accordance with an embodiment of the present disclosure.

[0012] Figure 2 is a method for selecting soap bar for manufacture, in accordance with an embodiment of the present disclosure.
[0013] Figure 3 is a method for comparing low mush soap bars, in accordance with an embodiment of the present disclosure.
DETAILED DESCRIPTION
[0014] Those skilled in the art will be aware that the present disclosure is subject to variations and modifications other than those specifically described. It is to be understood that the present disclosure includes all such variations and modifications. The disclosure also includes all such steps, features, compositions and compounds referred to or indicated in this specification, individually or collectively, and any and all combinations of any or more of such steps or features.
Definitions:
[0015] For convenience, before further description of the present disclosure,
certain terms employed in the specification, and examples are collected here.
These definitions should be read in the light of the remainder of the disclosure and
understood as by a person of skill in the art. The terms used herein have the
meanings recognized and known to those of skill in the art, however, for
convenience and completeness, particular terms and their meanings are set forth
below.
[0016] The articles "a", "an" and "the" are used to refer to one or to more than
one (i.e., to at least one) of the grammatical object of the article.
[0017] The terms "comprise" and "comprising" are used in the inclusive, open
sense, meaning that additional elements may be included. It is not intended to be
construed as "consists of only".
[0018] Throughout this specification, unless the context requires otherwise the
word "comprise", and variations such as "comprises" and "comprising", will be
understood to imply the inclusion of a stated element or step or group of element

or steps but not the exclusion of any other element or step or group of element or steps.
[0019] The term "including" is used to mean "including but not limited to". "Including" and "including but not limited to" are used interchangeably. [0020] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure belongs. Although any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the disclosure, the preferred methods, and materials are now described. All publications mentioned herein are incorporated herein by reference. [0021] The present disclosure is not to be limited in scope by the specific embodiments described herein, which are intended for the purposes of exemplification only. Functionally-equivalent products, compositions, and methods are clearly within the scope of the disclosure, as described herein. [0022] The subject matter disclosed herein relates to a method for measuring mush of a soap bar. In one example, a method for measuring mush includes obtaining water in a tray, placing the soap bar to be measured in the tray at an angle of 30-45° to a base of the tray and allowing the soap to remain in tray for 10-20 hours. Then removing the soap bar from the tray and obtaining a rating of mush by comparing the soap bar with a visual perception scale of 1 to 10, wherein rating 1 denotes high mush and rating 10 denotes zero mush. Further, the subject matter described herein relates to a method for selection of soap bar for manufacture, by using the rating of mush of the soap bar. Further, the subject matter described herein also relates to a method for comparing two or more soap bars, by using the measured ratings of mush of the soap bars. [0023] Mush is an undesirable soft part of the bar soap formed due to the hydration of soap bar as it sits in a wet soap dish for longer periods of time. The mush formed on the soap bar is perceived negatively by consumer since it is easily removed and washed off the soap bar surface, leaving the user with less usable soap and also imparts an unpleasant feel and appearance. Hence, low or zero mush is an important quality requirement of soap bar. Therefore, the present

subject matter is directed to a method of measuring which is used to decide the soap bar for manufacture.
[0024] A conventional method provided in Bureau of Indian Standards (BIS) for measuring mush of soap bar includes weighing a soap bar, marking the soap bar with an immersion depth line, attaching the soap bar to a soap holder and placing it in an empty beaker. Adding distilled water until the level reaches the immersion depth line and allowing the soap bar to remain at 27-30°C for 2 hours. After 2 hours, the soap bar is removed from holder, mush formed on all the faces of soap bar is scrapped off and weighed. The difference in weight of soap bar before and after testing, and the total surface area of soap faces is used to calculate the mush of the soap bar. However, it was found that though certain soap bars were cleared after measuring with this conventional method, it was found that the soap bar failed in market or during actual usage by consumer. This conventional method of measurement, that uses the amount of mush as the only criteria to predict mush formed during actual usage failed to produce accurate and reliable results.
[0025] Alternative methods of measuring mush are also in usage, one of them being soap immersion method that involves immersing soap bar in beaker containing water for several hours, the soap is removed and observed for mush formed. However, this method apart from being difficult to practice, does not correlate with actual consumer soap usage pattern. Another method involves sprinkling the soap bar with water for a particular period of time, then allowing to stand for several hours and observing the mush formed. However, even this method does not produce consistent results to correlate with actual consumer soap usage pattern.
[0026] A method of measuring mush of soap that yields precise and reliable results is provided in the present subject matter. The method provides results that reliably correlate with actual consumer soap usage pattern. The method ensures a reliable prediction of mush free soap suitable for large scale manufacture. The method is found to be effective in simulating in home consumer usage patterns and using the method to compare soap bars. The method is useful to re-work the

soap formulation at an earlier stage of product life cycle and avoid the mush formation on soap bar during at home consumer usage. Thus, the method is more reliable, reproducible and saving time required for measuring method and ensures mush free high quality soap bars are manufactured.
[0027] Aspects of the present subject matter related to the apparatus and method employed for measuring mush of soap will now be described in detail in conjunction with the following figures. It should be noted that the description and figures merely illustrate the principles of the present subject matter along with examples described herein and should not be construed as a limitation to the present subject matter. It is thus understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present subject matter. Moreover, all statements herein reciting principles, aspects, and specific examples thereof, are intended to encompass equivalents thereof.
[0028] Figure 1 depicts an example schematic of an apparatus 100 containing water and soap bar are used for measuring mush of soap, in accordance with an embodiment of the present subject matter. It would be understood that the measurement may be done using soft water or distilled water or tap water or deionized water or a combination thereof.
[0029] The apparatus 100 includes a tray 102 containing water 104. The soap bar 106 is placed at one end of the tray 102 at an angle of 30-45° to a base 108 of the tray. The soap bar 106 is placed in the tray 102 for a first predetermined time, for example, 10-20 hours. The soap bar 106 is then removed from the tray 102, and a first rating of the mush is obtained by comparing the soap bar 106 with a visual perception scale of 1 to 10. The soap bar 106 is then dried at 35-55°C for a second predetermined time, for example, 1-3 hours. Then a second rating of mush of the soap bar 106 is obtained by comparing the soap bar 106 with the visual perception scale of 1 to 10. The second rating which is obtained after drying the soap bar 106, helps overcome variations in measurements of first rating. Thus, in an embodiment, second rating may be preferred over first rating for assessment of

the mush of the soap bar 106. In another embodiment, the first rating may be used for the assessment.
[0030] The visual perception scale of 1 to 10 disclosed herein includes at least three reference images (photographs) of soap bars or three soap bar samples, wherein the three images or three soap bar samples represent high (rating 1), zero (rating 10) or low mush (rating 5). The ratings for mush of a test soap bar is then obtained by comparing the test soap bar or its image (photograph) with the three reference images or soap bar samples. In other implementation, more than three reference images can be used. The use of a visual perception scale improves the predictability of mush of soap, based on the test method of the present subject matter.
[0031] The measurement method is particularly useful for transparent soap bars. [0032] Figure 2 illustrates a method 200 for selecting soap bar for manufacture, in accordance with an embodiment of the present subject matter. The order in which the method blocks are described in the flowchart is not included to be construed as a limitation, and some of the described method blocks can be combined in any order to implement the method 200, or an alternative method. Additionally, some of the individual blocks may be deleted from the method 200 without departing from the scope of the subject matter described herein. [0033] At step 201 a soap bar sample, for example a transparent soap bar is obtained, and a rating of mush for the soap bar sample is measured at step 203 using an apparatus 100 as disclosed in figure 1. The rating is recorded on a visual perception scale of 1 to 10, where rating 1 denotes high mush and rating 10 denotes zero mush. At step 205 the recorded rating is checked if it is greater than or equal to a threshold rating, such as 5. If the rating is greater than or equal to 5, then at step 207 the soap bar sample is predicted to contain low or zero mush and is thus selected for manufacture. If rating is lesser than 5, then at step 209 the soap bar sample is predicted to contain high mush and is thus rejected for manufacture and sent back for optimization of soap bar formulation. It will be understood that in different implementations, different threshold ratings may be set.

[0034] Figure 3 illustrates a method 300 for comparing low mush soap bars, in accordance with an embodiment of the present subject matter. The order in which the method blocks are described in the flowchart is not included to be construed as a limitation, and some of the described method blocks can be combined in any order to implement the method 300, or an alternative method. Additionally, some of the individual blocks may be deleted from the method 300 without departing from the scope of the subject matter described herein.
[0035] At steps 301 and 303 two soap bar samples A and B are obtained and ratings for both sample A and B is measured at step 305 and 307, using an apparatus 100 disclosed in figure 1. The ratings are measured on a visual perception scale of 1 to 10, wherein rating 1 denotes high mush and rating 10 denotes zero mush. The measured ratings are used to rank the two soap bar samples at step 309. In steps 305 and 307, a first rating and a second rating is obtained as discussed above. The second rating which is obtained after the step of drying the soap bar 106, can help overcome any variations in measurements of the first rating.
EXAMPLE
[0036] The following discussion is directed to an example of the present subject matter. Although certain methods and compositions have been described herein as examples, the scope of coverage of this patent is not limited thereto. On the contrary, the present subject matter covers all methods and compositions fairly falling within the scope of the claims either literally or under the doctrine of equivalents.
Example 1
[0037] Measurement of mush of soap bar.
[0038] In this example, the mush measurement method of a test soap bar is demonstrated. 100 ml of water 104 is taken in a tray 102. The test soap bar 106 is placed at one end of the tray 102 at an angle of 40° to a base 108 of the tray 102 for 15 hours. The test soap bar 106 is then removed from the tray 102 and a first rating for the mush obtained by comparing the test soap bar 106 with a visual

perception scale of 1 to 10. After obtaining the first rating, the test soap bar 106 is dried at 50°C for 2 hours. A second rating for the mush of the dried test soap bar 106 is recorded on the visual perception scale of 1 to 10. The first and second ratings being a visual perception based measurement, provides an accurate prediction for mush of the soap bar 106.
Example 2
[0039] Comparison of ratings for mush by the present method with ratings obtained by in-home consumer evaluation.
[0040] Two batches of soap bar samples with each batch containing 30 soap bars of the same formulation were considered for the comparison of ratings. 15 soap bars from each batch were provided to consumers for in home usage and evaluation. The remaining 15 soap bars of each batch were provided to evaluators of present method.
[0041] The ratings obtained through the present method is compared with the ratings obtained through in home evaluation by consumers to determine the effectiveness and accuracy of the present method in measuring mush of soap bar. [0042] Comparison of ratings obtained by the present method with ratings obtained during in home evaluation of soap bar. The correlation between ratings of mush by the present method and ratings obtained by in home evaluation is indicated in Table 1.
Table 1. Results of correlation of average ratings obtained by in home evaluations with average ratings obtained by present method.

The ratings of mush obtained by the present method namely 8 and 7 is comparable with the ratings 8.8 and 7.5 obtained by in-home rating of mush by consumers. Thus, there exists a positive correlation between the present method of rating mush and the in-home consumer rating of mush. Thus, based on this positive correlation we can infer that the mush measurement of present method is effective, accurate, and saves significant amount of time over the in-home mush measurement.
[0043] As the present measurement method accurately predicts the mush of soap before actual consumer usage, it can be used for formulation screening and comparison. Thus, it can be observed that the measurement method of the present subject matter provides more reliable results for predicting mush of soap than the known conventional measurement methods.
[0044] The present method can be used as a predictive tool to develop soap formulation having low or zero mush. The method of ranking soap bars described herein, can accurately differentiate various soap formulations based on mush measurements. This method of ranking replicates consumer perceived mush during at home evaluation. The method is used to re-work the formulations of soap bars if they are predicted to contain high mush. Further the present method consumes significantly less time than currently known methods of mush determination.
[0045] Overall, the present disclosure provides a method for measuring mush formed on a soap bar, by recording ratings of soap bar on visual perception scale, and predicting the soap bar for manufacture. The method disclosed in present invention overcomes the ineffectiveness of known prior art methods. [0046] Although implementations of present subject matter have been described in language specific to structural features and/or methods, it is to be understood that the present subject matter is not necessarily limited to the specific features or methods described. Rather, the specific features and methods are disclosed and explained in the context of a few example implementations of the above-mentioned aspects of the present subject matter.

I/We Claim:
1. A method for measuring mush of a soap bar (106), the method comprising
obtaining water (104) in a tray (102);
placing the soap bar (106) at one end of the tray, at an angle in a range of 30-35° to a base (108) of the tray (102);
allowing the soap bar (106) to remain in the tray (102) for a predetermined time in a range of 10-20 hours;
removing the soap bar (106) from the tray (102); and
obtaining a first rating by comparing the soap bar (106) with a visual perception scale of 1 to 10, wherein 1 denotes high mush, and 10 denotes zero mush.
2. The method as claimed in claim 1, wherein the method further comprises
drying the soap bar (106) removed from the tray (102), at a predetermined temperature in a range of 35-55°C, for a predetermined time in a range of 1-3 hours; and
obtaining a second rating by comparing the soap bar (106) with the visual perception scale of 1 to 10, wherein 1 denotes high mush, and 10 denotes zero mush.
3. The method as claimed in any of the claims 1-2, wherein the visual perception scale comprises of reference images of soap bars.
4. The method as claimed in claim 3, wherein the first rating or the second rating is obtained by comparing an image of mush of the soap bar (106) with the reference images of soap bars.
5. The method as claimed in claim 1, wherein obtaining the water (104) comprises taking a predetermined quantity of water (104) in a range of 80-120 ml in the tray.
6. The method as claimed in claim 1, wherein the water (104) used is selected from a group comprising of soft water, hard water, distilled water, tap water and deionized water.

7. The method as claimed in claim 1, wherein the soap bar (106) is a transparent soap.
8. A method to select a soap bar (106) formulation for manufacture, the method comprising
measuring mush of the soap bar (106) made by the soap bar (106) formulation, the measurement being done by the measurement method as claimed in any of the preceding claims to obtain first rating; and
selecting the soap bar (106) formulation for manufacture if the first rating is greater than or equal to 5.
9. A method to compare low mush soap bars, the method comprising
obtaining ratings of at least two soap bars using the method as claimed in any of the preceding claims; and
ranking the soap bars using the measured at least one rating selected from first ratings and second ratings, preferably from second ratings.