Oil A
Cocoa ButterTheobroma cacao
NaOH 0.1370
Load 500 gHead-to-head
Cocoa Butter vs Lard
hard
hard
Oil B
LardSus scrofa
NaOH 0.1380
Load 500 gSubstitution factor
NaOH SAP A 0.1370NaOH SAP B 0.1380A / B = 0.1370 / 0.1380
0.9928
Multiply your lye amount by 0.9928 when swapping Cocoa Butter for Lard.
Inverse 1.0073 when swapping Lard for Cocoa Butter.
500 g swap · pure NaOH
- 500 g Cocoa Butter
- 68.50 g NaOH
- 500 g Lard
- 69.00 g NaOH
- Lye_A = Lye_B × factor
- 69.00 × 0.9928 = 68.50
Constants
SAP, iodine, INS
| Metric | Cocoa Butter | Lard | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1370 | 0.1380 | -0.0010 |
| KOH SAP (pure) | 0.1940 | 0.1930 | +0.0010 |
| KOH SAP (90%) | 0.2156 | 0.2144 | +0.0011 |
| Iodine value | 37 | 57 | -20 |
| INS | 157 | 139 | +18 |
| Max % of oils | 15% | 100% | -85 |
| Hardness class | hard | hard | — |
| Trace | slows | slows | — |
| INCI (pre-sap) | Theobroma Cacao (Cocoa) Seed Butter | Lard | — |
| INCI NaOH salt | Sodium Cocoa Butterate | Sodium Lardate | — |
| INCI KOH salt | Potassium Cocoa Butterate | Potassium Lardate | — |
Fatty acids
Eight-acid profile
| Metric | Cocoa Butter | Lard | Δ A−B |
|---|---|---|---|
| Lauric C12:0 | 0.0% | 0.0% | 0.0 |
| Myristic C14:0 | 0.0% | 1.0% | -1.0 |
| Palmitic C16:0 | 28.0% | 28.0% | 0.0 |
| Stearic C18:0 | 33.0% | 13.0% | +20.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 35.0% | 46.0% | -11.0 |
| Linoleic C18:2 | 3.0% | 6.0% | -3.0 |
| Linolenic C18:3 | 0.0% | 1.0% | -1.0 |
Quality
Physical contribution
| Metric | Cocoa Butter | Lard | Δ A−B |
|---|---|---|---|
| Hardness | 61.0 | 42.0 | +19.0 |
| Cleansing | 0.0 | 1.0 | -1.0 |
| Conditioning | 38.0 | 53.0 | -15.0 |
| Bubbly lather | 0.0 | 1.0 | -1.0 |
| Creamy lather | 61.0 | 41.0 | +20.0 |
| Longevity | 61.0 | 41.0 | +20.0 |