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