Oil A
Cocoa ButterTheobroma cacao
NaOH 0.1370
Load 500 gHead-to-head
Cocoa Butter vs Kokum Butter
hard
hard
Oil B
Kokum ButterGarcinia indica
NaOH 0.1370
Load 500 gSubstitution factor
NaOH SAP A 0.1370NaOH SAP B 0.1370A / B = 0.1370 / 0.1370
1.0000
Multiply your lye amount by 1.0000 when swapping Cocoa Butter for Kokum Butter.
Inverse 1.0000 when swapping Kokum Butter for Cocoa Butter.
500 g swap · pure NaOH
- 500 g Cocoa Butter
- 68.50 g NaOH
- 500 g Kokum Butter
- 68.50 g NaOH
- Lye_A = Lye_B × factor
- 68.50 × 1.0000 = 68.50
Constants
SAP, iodine, INS
| Metric | Cocoa Butter | Kokum Butter | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1370 | 0.1370 | 0.0000 |
| KOH SAP (pure) | 0.1940 | 0.1920 | +0.0020 |
| KOH SAP (90%) | 0.2156 | 0.2133 | +0.0022 |
| Iodine value | 37 | 35 | +2 |
| INS | 157 | 155 | +2 |
| Max % of oils | 15% | 10% | +5 |
| Hardness class | hard | hard | — |
| Trace | slows | slows | — |
| INCI (pre-sap) | Theobroma Cacao (Cocoa) Seed Butter | Garcinia Indica Seed Butter | — |
| INCI NaOH salt | Sodium Cocoa Butterate | Sodium Kokum Butterate | — |
| INCI KOH salt | Potassium Cocoa Butterate | Potassium Kokum Butterate | — |
Fatty acids
Eight-acid profile
| Metric | Cocoa Butter | Kokum Butter | 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 | 33.0% | 56.0% | -23.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 35.0% | 39.0% | -4.0 |
| Linoleic C18:2 | 3.0% | 1.0% | +2.0 |
| Linolenic C18:3 | 0.0% | 0.0% | 0.0 |
Quality
Physical contribution
| Metric | Cocoa Butter | Kokum Butter | Δ A−B |
|---|---|---|---|
| Hardness | 61.0 | 60.0 | +1.0 |
| Cleansing | 0.0 | 0.0 | 0.0 |
| Conditioning | 38.0 | 40.0 | -2.0 |
| Bubbly lather | 0.0 | 0.0 | 0.0 |
| Creamy lather | 61.0 | 60.0 | +1.0 |
| Longevity | 61.0 | 60.0 | +1.0 |