Oil A
Canola OilBrassica napus
NaOH 0.1330
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 0.1330NaOH SAP B 0.1370A / B = 0.1330 / 0.1370
0.9708
Multiply your lye amount by 0.9708 when swapping Canola Oil for Cocoa Butter.
Inverse 1.0301 when swapping Cocoa Butter for Canola Oil.
500 g swap · pure NaOH
- 500 g Canola Oil
- 66.50 g NaOH
- 500 g Cocoa Butter
- 68.50 g NaOH
- Lye_A = Lye_B × factor
- 68.50 × 0.9708 = 66.50
Constants
SAP, iodine, INS
| Metric | Canola Oil | Cocoa Butter | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1330 | 0.1370 | -0.0040 |
| KOH SAP (pure) | 0.1860 | 0.1930 | -0.0070 |
| KOH SAP (90%) | 0.2067 | 0.2144 | -0.0078 |
| Iodine value | 110 | 37 | +73 |
| INS | 56 | 157 | -101 |
| Max % of oils | 20% | 15% | +5 |
| Hardness class | soft | hard | — |
| Trace | slows | accelerates | — |
| INCI (pre-sap) | Canola 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% | 35.0% | -33.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 61.0% | 33.0% | +28.0 |
| 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 | 63.0 | -57.0 |
| Cleansing | 0.0 | 0.0 | 0.0 |
| Conditioning | 91.0 | 36.0 | +55.0 |
| Bubbly lather | 0.0 | 0.0 | 0.0 |
| Creamy lather | 6.0 | 63.0 | -57.0 |
| Longevity | 6.0 | 63.0 | -57.0 |