Oil A
Cocoa ButterTheobroma cacao
NaOH 0.1370
Load 500 gHead-to-head
Cocoa Butter vs Canola Oil
hard
soft
Oil B
Canola OilBrassica napus
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 Canola Oil.
Inverse 0.9708 when swapping Canola Oil for Cocoa Butter.
500 g swap · pure NaOH
- 500 g Cocoa Butter
- 68.50 g NaOH
- 500 g Canola Oil
- 66.50 g NaOH
- Lye_A = Lye_B × factor
- 66.50 × 1.0301 = 68.50
Constants
SAP, iodine, INS
| Metric | Cocoa Butter | Canola Oil | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1370 | 0.1330 | +0.0040 |
| KOH SAP (pure) | 0.1930 | 0.1860 | +0.0070 |
| KOH SAP (90%) | 0.2144 | 0.2067 | +0.0078 |
| Iodine value | 37 | 110 | -73 |
| INS | 157 | 56 | +101 |
| Max % of oils | 15% | 20% | -5 |
| Hardness class | hard | soft | — |
| Trace | accelerates | slows | — |
| INCI (pre-sap) | Theobroma Cacao (Cocoa) Seed Butter | Canola Oil | — |
| INCI NaOH salt | Sodium Cocoa Butterate | Sodium Canolate | — |
| INCI KOH salt | Potassium Cocoa Butterate | Potassium Canolate | — |
Fatty acids
Eight-acid profile
| Metric | Cocoa Butter | Canola 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% | 4.0% | +24.0 |
| Stearic C18:0 | 35.0% | 2.0% | +33.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 33.0% | 61.0% | -28.0 |
| Linoleic C18:2 | 3.0% | 21.0% | -18.0 |
| Linolenic C18:3 | 0.0% | 9.0% | -9.0 |
Quality
Physical contribution
| Metric | Cocoa Butter | Canola Oil | Δ A−B |
|---|---|---|---|
| Hardness | 63.0 | 6.0 | +57.0 |
| Cleansing | 0.0 | 0.0 | 0.0 |
| Conditioning | 36.0 | 91.0 | -55.0 |
| Bubbly lather | 0.0 | 0.0 | 0.0 |
| Creamy lather | 63.0 | 6.0 | +57.0 |
| Longevity | 63.0 | 6.0 | +57.0 |