Oil A
Cocoa ButterTheobroma cacao
NaOH 0.1370
Load 500 gHead-to-head
Cocoa Butter vs Babassu Oil
hard
hard
Oil B
Babassu OilAttalea speciosa
NaOH 0.1750
Load 500 gSubstitution factor
NaOH SAP A 0.1370NaOH SAP B 0.1750A / B = 0.1370 / 0.1750
0.7829
Multiply your lye amount by 0.7829 when swapping Cocoa Butter for Babassu Oil.
Inverse 1.2774 when swapping Babassu Oil for Cocoa Butter.
500 g swap · pure NaOH
- 500 g Cocoa Butter
- 68.50 g NaOH
- 500 g Babassu Oil
- 87.50 g NaOH
- Lye_A = Lye_B × factor
- 87.50 × 0.7829 = 68.50
Constants
SAP, iodine, INS
| Metric | Cocoa Butter | Babassu Oil | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1370 | 0.1750 | -0.0380 |
| KOH SAP (pure) | 0.1940 | 0.2450 | -0.0510 |
| KOH SAP (90%) | 0.2156 | 0.2722 | -0.0567 |
| Iodine value | 37 | 15 | +22 |
| INS | 157 | 230 | -73 |
| Max % of oils | 15% | 30% | -15 |
| Hardness class | hard | hard | — |
| Trace | slows | accelerates | — |
| INCI (pre-sap) | Theobroma Cacao (Cocoa) Seed Butter | Orbignya Oleifera (Babassu) Seed Oil | — |
| INCI NaOH salt | Sodium Cocoa Butterate | Sodium Babassuate | — |
| INCI KOH salt | Potassium Cocoa Butterate | Potassium Babassuate | — |
Fatty acids
Eight-acid profile
| Metric | Cocoa Butter | Babassu Oil | Δ A−B |
|---|---|---|---|
| Lauric C12:0 | 0.0% | 50.0% | -50.0 |
| Myristic C14:0 | 0.0% | 20.0% | -20.0 |
| Palmitic C16:0 | 28.0% | 11.0% | +17.0 |
| Stearic C18:0 | 33.0% | 4.0% | +29.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 35.0% | 10.0% | +25.0 |
| Linoleic C18:2 | 3.0% | 2.0% | +1.0 |
| Linolenic C18:3 | 0.0% | 0.0% | 0.0 |
Quality
Physical contribution
| Metric | Cocoa Butter | Babassu Oil | Δ A−B |
|---|---|---|---|
| Hardness | 61.0 | 85.0 | -24.0 |
| Cleansing | 0.0 | 70.0 | -70.0 |
| Conditioning | 38.0 | 12.0 | +26.0 |
| Bubbly lather | 0.0 | 70.0 | -70.0 |
| Creamy lather | 61.0 | 15.0 | +46.0 |
| Longevity | 61.0 | 15.0 | +46.0 |