Oil A
Cocoa ButterTheobroma cacao
NaOH 0.1370
Load 500 gHead-to-head
Cocoa Butter vs Neem Oil
hard
soft
Oil B
Neem OilAzadirachta indica
NaOH 0.1387
Load 500 gSubstitution factor
NaOH SAP A 0.1370NaOH SAP B 0.1387A / B = 0.1370 / 0.1387
0.9877
Multiply your lye amount by 0.9877 when swapping Cocoa Butter for Neem Oil.
Inverse 1.0124 when swapping Neem Oil for Cocoa Butter.
500 g swap · pure NaOH
- 500 g Cocoa Butter
- 68.50 g NaOH
- 500 g Neem Oil
- 69.35 g NaOH
- Lye_A = Lye_B × factor
- 69.35 × 0.9877 = 68.50
Constants
SAP, iodine, INS
| Metric | Cocoa Butter | Neem Oil | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1370 | 0.1387 | -0.0017 |
| KOH SAP (pure) | 0.1930 | 0.1945 | -0.0015 |
| KOH SAP (90%) | 0.2144 | 0.2161 | -0.0017 |
| Iodine value | 37 | 72 | -35 |
| INS | 157 | 123 | +34 |
| Max % of oils | 15% | 10% | +5 |
| Hardness class | hard | soft | — |
| Trace | accelerates | accelerates | — |
| INCI (pre-sap) | Theobroma Cacao (Cocoa) Seed Butter | Azadirachta Indica (Neem) Seed Oil | — |
| INCI NaOH salt | Sodium Cocoa Butterate | Sodium Neemate | — |
| INCI KOH salt | Potassium Cocoa Butterate | Potassium Neemate | — |
Fatty acids
Eight-acid profile
| Metric | Cocoa Butter | Neem 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% | 18.0% | +10.0 |
| Stearic C18:0 | 35.0% | 18.0% | +17.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 33.0% | 52.0% | -19.0 |
| Linoleic C18:2 | 3.0% | 9.0% | -6.0 |
| Linolenic C18:3 | 0.0% | 0.0% | 0.0 |
Quality
Physical contribution
| Metric | Cocoa Butter | Neem Oil | Δ A−B |
|---|---|---|---|
| Hardness | 63.0 | 36.0 | +27.0 |
| Cleansing | 0.0 | 0.0 | 0.0 |
| Conditioning | 36.0 | 61.0 | -25.0 |
| Bubbly lather | 0.0 | 0.0 | 0.0 |
| Creamy lather | 63.0 | 36.0 | +27.0 |
| Longevity | 63.0 | 36.0 | +27.0 |