Oil A
Castor OilRicinus communis
NaOH 0.1280
Load 500 gHead-to-head
Castor Oil vs Mango Butter
soft
hard
Oil B
Mango ButterMangifera indica
NaOH 0.1280
Load 500 gSubstitution factor
NaOH SAP A 0.1280NaOH SAP B 0.1280A / B = 0.1280 / 0.1280
1.0000
Multiply your lye amount by 1.0000 when swapping Castor Oil for Mango Butter.
Inverse 1.0000 when swapping Mango Butter for Castor Oil.
500 g swap · pure NaOH
- 500 g Castor Oil
- 64.00 g NaOH
- 500 g Mango Butter
- 64.00 g NaOH
- Lye_A = Lye_B × factor
- 64.00 × 1.0000 = 64.00
Constants
SAP, iodine, INS
| Metric | Castor Oil | Mango Butter | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1280 | 0.1280 | 0.0000 |
| KOH SAP (pure) | 0.1800 | 0.1800 | 0.0000 |
| KOH SAP (90%) | 0.2000 | 0.2000 | 0.0000 |
| Iodine value | 86 | 45 | +41 |
| INS | 95 | 119 | -24 |
| Max % of oils | 10% | 15% | -5 |
| Hardness class | soft | hard | — |
| Trace | accelerates | slows | — |
| INCI (pre-sap) | Ricinus Communis (Castor) Seed Oil | Mangifera Indica (Mango) Seed Butter | — |
| INCI NaOH salt | Sodium Ricinoleate | Sodium Mango Butterate | — |
| INCI KOH salt | Potassium Ricinoleate | Potassium Mango Butterate | — |
Fatty acids
Eight-acid profile
| Metric | Castor Oil | Mango 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% | 8.0% | -7.0 |
| Stearic C18:0 | 1.0% | 42.0% | -41.0 |
| Ricinoleic C18:1-OH | 90.0% | 0.0% | +90.0 |
| Oleic C18:1 | 4.0% | 45.0% | -41.0 |
| Linoleic C18:2 | 4.0% | 4.0% | 0.0 |
| Linolenic C18:3 | 0.0% | 0.0% | 0.0 |
Quality
Physical contribution
| Metric | Castor Oil | Mango Butter | Δ A−B |
|---|---|---|---|
| Hardness | 2.0 | 50.0 | -48.0 |
| Cleansing | 0.0 | 0.0 | 0.0 |
| Conditioning | 98.0 | 49.0 | +49.0 |
| Bubbly lather | 90.0 | 0.0 | +90.0 |
| Creamy lather | 92.0 | 50.0 | +42.0 |
| Longevity | 2.0 | 50.0 | -48.0 |