Oil A
Babassu OilAttalea speciosa
NaOH 0.1750
Load 500 gHead-to-head
Babassu Oil vs Mango Butter
hard
hard
Oil B
Mango ButterMangifera indica
NaOH 0.1280
Load 500 gSubstitution factor
NaOH SAP A 0.1750NaOH SAP B 0.1280A / B = 0.1750 / 0.1280
1.3672
Multiply your lye amount by 1.3672 when swapping Babassu Oil for Mango Butter.
Inverse 0.7314 when swapping Mango Butter for Babassu Oil.
500 g swap · pure NaOH
- 500 g Babassu Oil
- 87.50 g NaOH
- 500 g Mango Butter
- 64.00 g NaOH
- Lye_A = Lye_B × factor
- 64.00 × 1.3672 = 87.50
Constants
SAP, iodine, INS
| Metric | Babassu Oil | Mango Butter | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1750 | 0.1280 | +0.0470 |
| KOH SAP (pure) | 0.2450 | 0.1800 | +0.0650 |
| KOH SAP (90%) | 0.2722 | 0.2000 | +0.0722 |
| Iodine value | 15 | 45 | -30 |
| INS | 230 | 119 | +111 |
| Max % of oils | 30% | 15% | +15 |
| Hardness class | hard | hard | — |
| Trace | accelerates | slows | — |
| INCI (pre-sap) | Orbignya Oleifera (Babassu) Seed Oil | Mangifera Indica (Mango) Seed Butter | — |
| INCI NaOH salt | Sodium Babassuate | Sodium Mango Butterate | — |
| INCI KOH salt | Potassium Babassuate | Potassium Mango Butterate | — |
Fatty acids
Eight-acid profile
| Metric | Babassu Oil | Mango 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% | 8.0% | +3.0 |
| Stearic C18:0 | 4.0% | 42.0% | -38.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 10.0% | 45.0% | -35.0 |
| Linoleic C18:2 | 2.0% | 4.0% | -2.0 |
| Linolenic C18:3 | 0.0% | 0.0% | 0.0 |
Quality
Physical contribution
| Metric | Babassu Oil | Mango Butter | Δ A−B |
|---|---|---|---|
| Hardness | 85.0 | 50.0 | +35.0 |
| Cleansing | 70.0 | 0.0 | +70.0 |
| Conditioning | 12.0 | 49.0 | -37.0 |
| Bubbly lather | 70.0 | 0.0 | +70.0 |
| Creamy lather | 15.0 | 50.0 | -35.0 |
| Longevity | 15.0 | 50.0 | -35.0 |