Oil A
Cocoa ButterTheobroma cacao
NaOH 0.1370
Load 500 gHead-to-head
Cocoa Butter vs Rice Bran Oil
hard
soft
Oil B
Rice Bran OilOryza sativa
NaOH 0.1280
Load 500 gSubstitution factor
NaOH SAP A 0.1370NaOH SAP B 0.1280A / B = 0.1370 / 0.1280
1.0703
Multiply your lye amount by 1.0703 when swapping Cocoa Butter for Rice Bran Oil.
Inverse 0.9343 when swapping Rice Bran Oil for Cocoa Butter.
500 g swap · pure NaOH
- 500 g Cocoa Butter
- 68.50 g NaOH
- 500 g Rice Bran Oil
- 64.00 g NaOH
- Lye_A = Lye_B × factor
- 64.00 × 1.0703 = 68.50
Constants
SAP, iodine, INS
| Metric | Cocoa Butter | Rice Bran Oil | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1370 | 0.1280 | +0.0090 |
| KOH SAP (pure) | 0.1940 | 0.1810 | +0.0130 |
| KOH SAP (90%) | 0.2156 | 0.2011 | +0.0144 |
| Iodine value | 37 | 100 | -63 |
| INS | 157 | 70 | +87 |
| Max % of oils | 15% | 20% | -5 |
| Hardness class | hard | soft | — |
| Trace | slows | slows | — |
| INCI (pre-sap) | Theobroma Cacao (Cocoa) Seed Butter | Oryza Sativa (Rice) Bran Oil | — |
| INCI NaOH salt | Sodium Cocoa Butterate | Sodium Ricebranate | — |
| INCI KOH salt | Potassium Cocoa Butterate | Potassium Ricebranate | — |
Fatty acids
Eight-acid profile
| Metric | Cocoa Butter | Rice Bran 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% | 22.0% | +6.0 |
| Stearic C18:0 | 33.0% | 3.0% | +30.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 35.0% | 38.0% | -3.0 |
| Linoleic C18:2 | 3.0% | 34.0% | -31.0 |
| Linolenic C18:3 | 0.0% | 2.0% | -2.0 |
Quality
Physical contribution
| Metric | Cocoa Butter | Rice Bran Oil | Δ A−B |
|---|---|---|---|
| Hardness | 61.0 | 25.0 | +36.0 |
| Cleansing | 0.0 | 0.0 | 0.0 |
| Conditioning | 38.0 | 74.0 | -36.0 |
| Bubbly lather | 0.0 | 0.0 | 0.0 |
| Creamy lather | 61.0 | 25.0 | +36.0 |
| Longevity | 61.0 | 25.0 | +36.0 |