Oil A
Cocoa ButterTheobroma cacao
NaOH 0.1370
Load 500 gHead-to-head
Cocoa Butter vs Avocado Oil
hard
soft
Oil B
Avocado OilPersea americana
NaOH 0.1330
Load 500 gSubstitution factor
NaOH SAP A 0.1370NaOH SAP B 0.1330A / B = 0.1370 / 0.1330
1.0301
Multiply your lye amount by 1.0301 when swapping Cocoa Butter for Avocado Oil.
Inverse 0.9708 when swapping Avocado Oil for Cocoa Butter.
500 g swap · pure NaOH
- 500 g Cocoa Butter
- 68.50 g NaOH
- 500 g Avocado Oil
- 66.50 g NaOH
- Lye_A = Lye_B × factor
- 66.50 × 1.0301 = 68.50
Constants
SAP, iodine, INS
| Metric | Cocoa Butter | Avocado Oil | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1370 | 0.1330 | +0.0040 |
| KOH SAP (pure) | 0.1940 | 0.1860 | +0.0080 |
| KOH SAP (90%) | 0.2156 | 0.2067 | +0.0089 |
| Iodine value | 37 | 86 | -49 |
| INS | 157 | 99 | +58 |
| Max % of oils | 15% | 20% | -5 |
| Hardness class | hard | soft | — |
| Trace | slows | slows | — |
| INCI (pre-sap) | Theobroma Cacao (Cocoa) Seed Butter | Persea Gratissima (Avocado) Oil | — |
| INCI NaOH salt | Sodium Cocoa Butterate | Sodium Avocadoate | — |
| INCI KOH salt | Potassium Cocoa Butterate | Potassium Avocadoate | — |
Fatty acids
Eight-acid profile
| Metric | Cocoa Butter | Avocado Oil | Δ A−B |
|---|---|---|---|
| Lauric C12:0 | 0.0% | 0.0% | 0.0 |
| Myristic C14:0 | 0.0% | 0.0% | 0.0 |
| Palmitic C16:0 | 28.0% | 20.0% | +8.0 |
| Stearic C18:0 | 33.0% | 2.0% | +31.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 35.0% | 58.0% | -23.0 |
| Linoleic C18:2 | 3.0% | 12.0% | -9.0 |
| Linolenic C18:3 | 0.0% | 1.0% | -1.0 |
Quality
Physical contribution
| Metric | Cocoa Butter | Avocado Oil | Δ A−B |
|---|---|---|---|
| Hardness | 61.0 | 22.0 | +39.0 |
| Cleansing | 0.0 | 0.0 | 0.0 |
| Conditioning | 38.0 | 71.0 | -33.0 |
| Bubbly lather | 0.0 | 0.0 | 0.0 |
| Creamy lather | 61.0 | 22.0 | +39.0 |
| Longevity | 61.0 | 22.0 | +39.0 |