Oil A
Cocoa ButterTheobroma cacao
NaOH 0.1370
Load 500 gHead-to-head
Cocoa Butter vs Palm Kernel Oil
hard
hard
Oil B
Palm Kernel OilElaeis guineensis (kernel)
NaOH 0.1770
Load 500 gSubstitution factor
NaOH SAP A 0.1370NaOH SAP B 0.1770A / B = 0.1370 / 0.1770
0.7740
Multiply your lye amount by 0.7740 when swapping Cocoa Butter for Palm Kernel Oil.
Inverse 1.2920 when swapping Palm Kernel Oil for Cocoa Butter.
500 g swap · pure NaOH
- 500 g Cocoa Butter
- 68.50 g NaOH
- 500 g Palm Kernel Oil
- 88.50 g NaOH
- Lye_A = Lye_B × factor
- 88.50 × 0.7740 = 68.50
Constants
SAP, iodine, INS
| Metric | Cocoa Butter | Palm Kernel Oil | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1370 | 0.1770 | -0.0400 |
| KOH SAP (pure) | 0.1940 | 0.2470 | -0.0530 |
| KOH SAP (90%) | 0.2156 | 0.2744 | -0.0589 |
| Iodine value | 37 | 18 | +19 |
| INS | 157 | 227 | -70 |
| Max % of oils | 15% | 30% | -15 |
| Hardness class | hard | hard | — |
| Trace | slows | accelerates | — |
| INCI (pre-sap) | Theobroma Cacao (Cocoa) Seed Butter | Elaeis Guineensis (Palm) Kernel Oil | — |
| INCI NaOH salt | Sodium Cocoa Butterate | Sodium Palm Kernelate | — |
| INCI KOH salt | Potassium Cocoa Butterate | Potassium Palm Kernelate | — |
Fatty acids
Eight-acid profile
| Metric | Cocoa Butter | Palm Kernel Oil | Δ A−B |
|---|---|---|---|
| Lauric C12:0 | 0.0% | 49.0% | -49.0 |
| Myristic C14:0 | 0.0% | 16.0% | -16.0 |
| Palmitic C16:0 | 28.0% | 8.0% | +20.0 |
| Stearic C18:0 | 33.0% | 2.0% | +31.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 35.0% | 15.0% | +20.0 |
| Linoleic C18:2 | 3.0% | 2.0% | +1.0 |
| Linolenic C18:3 | 0.0% | 0.0% | 0.0 |
Quality
Physical contribution
| Metric | Cocoa Butter | Palm Kernel Oil | Δ A−B |
|---|---|---|---|
| Hardness | 61.0 | 75.0 | -14.0 |
| Cleansing | 0.0 | 65.0 | -65.0 |
| Conditioning | 38.0 | 17.0 | +21.0 |
| Bubbly lather | 0.0 | 65.0 | -65.0 |
| Creamy lather | 61.0 | 10.0 | +51.0 |
| Longevity | 61.0 | 10.0 | +51.0 |