Oil A
Babassu OilAttalea speciosa
NaOH 0.1750
Load 500 gHead-to-head
Babassu Oil vs Cocoa Butter
hard
hard
Oil B
Cocoa ButterTheobroma cacao
NaOH 0.1370
Load 500 gSubstitution factor
NaOH SAP A 0.1750NaOH SAP B 0.1370A / B = 0.1750 / 0.1370
1.2774
Multiply your lye amount by 1.2774 when swapping Babassu Oil for Cocoa Butter.
Inverse 0.7829 when swapping Cocoa Butter for Babassu Oil.
500 g swap · pure NaOH
- 500 g Babassu Oil
- 87.50 g NaOH
- 500 g Cocoa Butter
- 68.50 g NaOH
- Lye_A = Lye_B × factor
- 68.50 × 1.2774 = 87.50
Constants
SAP, iodine, INS
| Metric | Babassu Oil | Cocoa Butter | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1750 | 0.1370 | +0.0380 |
| KOH SAP (pure) | 0.2450 | 0.1940 | +0.0510 |
| KOH SAP (90%) | 0.2722 | 0.2156 | +0.0567 |
| Iodine value | 15 | 37 | -22 |
| INS | 230 | 157 | +73 |
| Max % of oils | 30% | 15% | +15 |
| Hardness class | hard | hard | — |
| Trace | accelerates | slows | — |
| INCI (pre-sap) | Orbignya Oleifera (Babassu) Seed Oil | Theobroma Cacao (Cocoa) Seed Butter | — |
| INCI NaOH salt | Sodium Babassuate | Sodium Cocoa Butterate | — |
| INCI KOH salt | Potassium Babassuate | Potassium Cocoa Butterate | — |
Fatty acids
Eight-acid profile
| Metric | Babassu Oil | Cocoa Butter | Δ A−B |
|---|---|---|---|
| Lauric C12:0 | 50.0% | 0.0% | +50.0 |
| Myristic C14:0 | 20.0% | 0.0% | +20.0 |
| Palmitic C16:0 | 11.0% | 28.0% | -17.0 |
| Stearic C18:0 | 4.0% | 33.0% | -29.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 10.0% | 35.0% | -25.0 |
| Linoleic C18:2 | 2.0% | 3.0% | -1.0 |
| Linolenic C18:3 | 0.0% | 0.0% | 0.0 |
Quality
Physical contribution
| Metric | Babassu Oil | Cocoa Butter | Δ A−B |
|---|---|---|---|
| Hardness | 85.0 | 61.0 | +24.0 |
| Cleansing | 70.0 | 0.0 | +70.0 |
| Conditioning | 12.0 | 38.0 | -26.0 |
| Bubbly lather | 70.0 | 0.0 | +70.0 |
| Creamy lather | 15.0 | 61.0 | -46.0 |
| Longevity | 15.0 | 61.0 | -46.0 |