Oil A
Canola OilBrassica napus
NaOH 0.1240
Load 500 gHead-to-head
Canola Oil vs Cocoa Butter
soft
hard
Oil B
Cocoa ButterTheobroma cacao
NaOH 0.1370
Load 500 gSubstitution factor
NaOH SAP A 0.1240NaOH SAP B 0.1370A / B = 0.1240 / 0.1370
0.9051
Multiply your lye amount by 0.9051 when swapping Canola Oil for Cocoa Butter.
Inverse 1.1048 when swapping Cocoa Butter for Canola Oil.
500 g swap · pure NaOH
- 500 g Canola Oil
- 62.00 g NaOH
- 500 g Cocoa Butter
- 68.50 g NaOH
- Lye_A = Lye_B × factor
- 68.50 × 0.9051 = 62.00
Constants
SAP, iodine, INS
| Metric | Canola Oil | Cocoa Butter | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1240 | 0.1370 | -0.0130 |
| KOH SAP (pure) | 0.1740 | 0.1940 | -0.0200 |
| KOH SAP (90%) | 0.1933 | 0.2156 | -0.0222 |
| Iodine value | 110 | 37 | +73 |
| INS | 56 | 157 | -101 |
| Max % of oils | 20% | 15% | +5 |
| Hardness class | soft | hard | — |
| Trace | slows | slows | — |
| INCI (pre-sap) | Brassica Napus (Canola) Seed Oil | Theobroma Cacao (Cocoa) Seed Butter | — |
| INCI NaOH salt | Sodium Canolate | Sodium Cocoa Butterate | — |
| INCI KOH salt | Potassium Canolate | Potassium Cocoa Butterate | — |
Fatty acids
Eight-acid profile
| Metric | Canola Oil | Cocoa Butter | Δ A−B |
|---|---|---|---|
| Lauric C12:0 | 0.0% | 0.0% | 0.0 |
| Myristic C14:0 | 0.0% | 0.0% | 0.0 |
| Palmitic C16:0 | 4.0% | 28.0% | -24.0 |
| Stearic C18:0 | 2.0% | 33.0% | -31.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 61.0% | 35.0% | +26.0 |
| Linoleic C18:2 | 21.0% | 3.0% | +18.0 |
| Linolenic C18:3 | 9.0% | 0.0% | +9.0 |
Quality
Physical contribution
| Metric | Canola Oil | Cocoa Butter | Δ A−B |
|---|---|---|---|
| Hardness | 6.0 | 61.0 | -55.0 |
| Cleansing | 0.0 | 0.0 | 0.0 |
| Conditioning | 91.0 | 38.0 | +53.0 |
| Bubbly lather | 0.0 | 0.0 | 0.0 |
| Creamy lather | 6.0 | 61.0 | -55.0 |
| Longevity | 6.0 | 61.0 | -55.0 |