Oil A
Castor OilRicinus communis
NaOH 0.1280
Load 500 gHead-to-head
Castor Oil vs Cocoa Butter
soft
hard
Oil B
Cocoa ButterTheobroma cacao
NaOH 0.1370
Load 500 gSubstitution factor
NaOH SAP A 0.1280NaOH SAP B 0.1370A / B = 0.1280 / 0.1370
0.9343
Multiply your lye amount by 0.9343 when swapping Castor Oil for Cocoa Butter.
Inverse 1.0703 when swapping Cocoa Butter for Castor Oil.
500 g swap · pure NaOH
- 500 g Castor Oil
- 64.00 g NaOH
- 500 g Cocoa Butter
- 68.50 g NaOH
- Lye_A = Lye_B × factor
- 68.50 × 0.9343 = 64.00
Constants
SAP, iodine, INS
| Metric | Castor Oil | Cocoa Butter | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1280 | 0.1370 | -0.0090 |
| KOH SAP (pure) | 0.1800 | 0.1940 | -0.0140 |
| KOH SAP (90%) | 0.2000 | 0.2156 | -0.0156 |
| Iodine value | 86 | 37 | +49 |
| INS | 95 | 157 | -62 |
| Max % of oils | 10% | 15% | -5 |
| Hardness class | soft | hard | — |
| Trace | accelerates | slows | — |
| INCI (pre-sap) | Ricinus Communis (Castor) Seed Oil | Theobroma Cacao (Cocoa) Seed Butter | — |
| INCI NaOH salt | Sodium Ricinoleate | Sodium Cocoa Butterate | — |
| INCI KOH salt | Potassium Ricinoleate | Potassium Cocoa Butterate | — |
Fatty acids
Eight-acid profile
| Metric | Castor 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 | 1.0% | 28.0% | -27.0 |
| Stearic C18:0 | 1.0% | 33.0% | -32.0 |
| Ricinoleic C18:1-OH | 90.0% | 0.0% | +90.0 |
| Oleic C18:1 | 4.0% | 35.0% | -31.0 |
| Linoleic C18:2 | 4.0% | 3.0% | +1.0 |
| Linolenic C18:3 | 0.0% | 0.0% | 0.0 |
Quality
Physical contribution
| Metric | Castor Oil | Cocoa Butter | Δ A−B |
|---|---|---|---|
| Hardness | 2.0 | 61.0 | -59.0 |
| Cleansing | 0.0 | 0.0 | 0.0 |
| Conditioning | 98.0 | 38.0 | +60.0 |
| Bubbly lather | 90.0 | 0.0 | +90.0 |
| Creamy lather | 92.0 | 61.0 | +31.0 |
| Longevity | 2.0 | 61.0 | -59.0 |