Oil A
Cocoa ButterTheobroma cacao
NaOH 0.1370
Load 500 gHead-to-head
Cocoa Butter vs Palm Oil (RSPO)
hard
hard
Oil B
Palm Oil (RSPO)Elaeis guineensis
NaOH 0.1420
Load 500 gSubstitution factor
NaOH SAP A 0.1370NaOH SAP B 0.1420A / B = 0.1370 / 0.1420
0.9648
Multiply your lye amount by 0.9648 when swapping Cocoa Butter for Palm Oil (RSPO).
Inverse 1.0365 when swapping Palm Oil (RSPO) for Cocoa Butter.
500 g swap · pure NaOH
- 500 g Cocoa Butter
- 68.50 g NaOH
- 500 g Palm Oil (RSPO)
- 71.00 g NaOH
- Lye_A = Lye_B × factor
- 71.00 × 0.9648 = 68.50
Constants
SAP, iodine, INS
| Metric | Cocoa Butter | Palm Oil (RSPO) | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1370 | 0.1420 | -0.0050 |
| KOH SAP (pure) | 0.1940 | 0.1990 | -0.0050 |
| KOH SAP (90%) | 0.2156 | 0.2211 | -0.0056 |
| Iodine value | 37 | 53 | -16 |
| INS | 157 | 145 | +12 |
| Max % of oils | 15% | 50% | -35 |
| Hardness class | hard | hard | — |
| Trace | slows | neutral | — |
| INCI (pre-sap) | Theobroma Cacao (Cocoa) Seed Butter | Elaeis Guineensis (Palm) Oil | — |
| INCI NaOH salt | Sodium Cocoa Butterate | Sodium Palmate | — |
| INCI KOH salt | Potassium Cocoa Butterate | Potassium Palmate | — |
Fatty acids
Eight-acid profile
| Metric | Cocoa Butter | Palm Oil (RSPO) | 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% | 44.0% | -16.0 |
| Stearic C18:0 | 33.0% | 5.0% | +28.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 35.0% | 39.0% | -4.0 |
| Linoleic C18:2 | 3.0% | 10.0% | -7.0 |
| Linolenic C18:3 | 0.0% | 0.0% | 0.0 |
Quality
Physical contribution
| Metric | Cocoa Butter | Palm Oil (RSPO) | Δ A−B |
|---|---|---|---|
| Hardness | 61.0 | 50.0 | +11.0 |
| Cleansing | 0.0 | 1.0 | -1.0 |
| Conditioning | 38.0 | 49.0 | -11.0 |
| Bubbly lather | 0.0 | 1.0 | -1.0 |
| Creamy lather | 61.0 | 49.0 | +12.0 |
| Longevity | 61.0 | 49.0 | +12.0 |