Oil A
Cocoa ButterTheobroma cacao
NaOH 0.1370
Load 500 gHead-to-head
Cocoa Butter vs Jojoba Oil
hard
soft
Oil B
Jojoba OilSimmondsia chinensis
NaOH 0.0660
Load 500 gSubstitution factor
NaOH SAP A 0.1370NaOH SAP B 0.0660A / B = 0.1370 / 0.0660
2.0758
Multiply your lye amount by 2.0758 when swapping Cocoa Butter for Jojoba Oil.
Inverse 0.4818 when swapping Jojoba Oil for Cocoa Butter.
500 g swap · pure NaOH
- 500 g Cocoa Butter
- 68.50 g NaOH
- 500 g Jojoba Oil
- 33.00 g NaOH
- Lye_A = Lye_B × factor
- 33.00 × 2.0758 = 68.50
Constants
SAP, iodine, INS
| Metric | Cocoa Butter | Jojoba Oil | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1370 | 0.0660 | +0.0710 |
| KOH SAP (pure) | 0.1930 | 0.0925 | +0.1005 |
| KOH SAP (90%) | 0.2144 | 0.1028 | +0.1117 |
| Iodine value | 37 | 83 | -46 |
| INS | 157 | 11 | +146 |
| Max % of oils | 15% | 5% | +10 |
| Hardness class | hard | soft | — |
| Trace | accelerates | neutral | — |
| INCI (pre-sap) | Theobroma Cacao (Cocoa) Seed Butter | Simmondsia Chinensis (Jojoba) Seed Oil | — |
| INCI NaOH salt | Sodium Cocoa Butterate | Sodium Jojobate | — |
| INCI KOH salt | Potassium Cocoa Butterate | Potassium Jojobate | — |
Fatty acids
Eight-acid profile
| Metric | Cocoa Butter | Jojoba 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 | 35.0% | 0.0% | +35.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 33.0% | 10.0% | +23.0 |
| Linoleic C18:2 | 3.0% | 0.0% | +3.0 |
| Linolenic C18:3 | 0.0% | 0.0% | 0.0 |
Quality
Physical contribution
| Metric | Cocoa Butter | Jojoba Oil | Δ A−B |
|---|---|---|---|
| Hardness | 63.0 | 1.0 | +62.0 |
| Cleansing | 0.0 | 0.0 | 0.0 |
| Conditioning | 36.0 | 10.0 | +26.0 |
| Bubbly lather | 0.0 | 0.0 | 0.0 |
| Creamy lather | 63.0 | 1.0 | +62.0 |
| Longevity | 63.0 | 1.0 | +62.0 |