Oil A
Cocoa ButterTheobroma cacao
NaOH 0.1370
Load 500 gHead-to-head
Cocoa Butter vs Coconut Oil (76 deg)
hard
hard
Oil B
Coconut Oil (76 deg)Cocos nucifera
NaOH 0.1830
Load 500 gSubstitution factor
NaOH SAP A 0.1370NaOH SAP B 0.1830A / B = 0.1370 / 0.1830
0.7486
Multiply your lye amount by 0.7486 when swapping Cocoa Butter for Coconut Oil (76 deg).
Inverse 1.3358 when swapping Coconut Oil (76 deg) for Cocoa Butter.
500 g swap · pure NaOH
- 500 g Cocoa Butter
- 68.50 g NaOH
- 500 g Coconut Oil (76 deg)
- 91.50 g NaOH
- Lye_A = Lye_B × factor
- 91.50 × 0.7486 = 68.50
Constants
SAP, iodine, INS
| Metric | Cocoa Butter | Coconut Oil (76 deg) | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1370 | 0.1830 | -0.0460 |
| KOH SAP (pure) | 0.1940 | 0.2570 | -0.0630 |
| KOH SAP (90%) | 0.2156 | 0.2856 | -0.0700 |
| Iodine value | 37 | 10 | +27 |
| INS | 157 | 258 | -101 |
| Max % of oils | 15% | 30% | -15 |
| Hardness class | hard | hard | — |
| Trace | slows | accelerates | — |
| INCI (pre-sap) | Theobroma Cacao (Cocoa) Seed Butter | Cocos Nucifera (Coconut) Oil | — |
| INCI NaOH salt | Sodium Cocoa Butterate | Sodium Cocoate | — |
| INCI KOH salt | Potassium Cocoa Butterate | Potassium Cocoate | — |
Fatty acids
Eight-acid profile
| Metric | Cocoa Butter | Coconut Oil (76 deg) | Δ A−B |
|---|---|---|---|
| Lauric C12:0 | 0.0% | 48.0% | -48.0 |
| Myristic C14:0 | 0.0% | 19.0% | -19.0 |
| Palmitic C16:0 | 28.0% | 9.0% | +19.0 |
| Stearic C18:0 | 33.0% | 3.0% | +30.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 35.0% | 8.0% | +27.0 |
| Linoleic C18:2 | 3.0% | 2.0% | +1.0 |
| Linolenic C18:3 | 0.0% | 0.0% | 0.0 |
Quality
Physical contribution
| Metric | Cocoa Butter | Coconut Oil (76 deg) | Δ A−B |
|---|---|---|---|
| Hardness | 61.0 | 79.0 | -18.0 |
| Cleansing | 0.0 | 67.0 | -67.0 |
| Conditioning | 38.0 | 10.0 | +28.0 |
| Bubbly lather | 0.0 | 67.0 | -67.0 |
| Creamy lather | 61.0 | 12.0 | +49.0 |
| Longevity | 61.0 | 12.0 | +49.0 |