Oil A
Cocoa ButterTheobroma cacao
NaOH 0.1370
Load 500 gHead-to-head
Cocoa Butter vs Olive Oil
hard
soft
Oil B
Olive OilOlea europaea
NaOH 0.1340
Load 500 gSubstitution factor
NaOH SAP A 0.1370NaOH SAP B 0.1340A / B = 0.1370 / 0.1340
1.0224
Multiply your lye amount by 1.0224 when swapping Cocoa Butter for Olive Oil.
Inverse 0.9781 when swapping Olive Oil for Cocoa Butter.
500 g swap · pure NaOH
- 500 g Cocoa Butter
- 68.50 g NaOH
- 500 g Olive Oil
- 67.00 g NaOH
- Lye_A = Lye_B × factor
- 67.00 × 1.0224 = 68.50
Constants
SAP, iodine, INS
| Metric | Cocoa Butter | Olive Oil | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1370 | 0.1340 | +0.0030 |
| KOH SAP (pure) | 0.1930 | 0.1880 | +0.0050 |
| KOH SAP (90%) | 0.2144 | 0.2089 | +0.0056 |
| Iodine value | 37 | 85 | -48 |
| INS | 157 | 109 | +48 |
| Max % of oils | 15% | 100% | -85 |
| Hardness class | hard | soft | — |
| Trace | accelerates | slows | — |
| INCI (pre-sap) | Theobroma Cacao (Cocoa) Seed Butter | Olea Europaea (Olive) Fruit Oil | — |
| INCI NaOH salt | Sodium Cocoa Butterate | Sodium Olivate | — |
| INCI KOH salt | Potassium Cocoa Butterate | Potassium Olivate | — |
Fatty acids
Eight-acid profile
| Metric | Cocoa Butter | Olive 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% | 14.0% | +14.0 |
| Stearic C18:0 | 35.0% | 3.0% | +32.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 33.0% | 71.0% | -38.0 |
| Linoleic C18:2 | 3.0% | 11.0% | -8.0 |
| Linolenic C18:3 | 0.0% | 1.0% | -1.0 |
Quality
Physical contribution
| Metric | Cocoa Butter | Olive Oil | Δ A−B |
|---|---|---|---|
| Hardness | 63.0 | 17.0 | +46.0 |
| Cleansing | 0.0 | 0.0 | 0.0 |
| Conditioning | 36.0 | 83.0 | -47.0 |
| Bubbly lather | 0.0 | 0.0 | 0.0 |
| Creamy lather | 63.0 | 17.0 | +46.0 |
| Longevity | 63.0 | 17.0 | +46.0 |