Oil A
Cocoa ButterTheobroma cacao
NaOH 0.1370
Load 500 gHead-to-head
Cocoa Butter vs High Oleic Safflower Oil
hard
soft
Oil B
High Oleic Safflower OilCarthamus tinctorius
NaOH 0.1360
Load 500 gSubstitution factor
NaOH SAP A 0.1370NaOH SAP B 0.1360A / B = 0.1370 / 0.1360
1.0074
Multiply your lye amount by 1.0074 when swapping Cocoa Butter for High Oleic Safflower Oil.
Inverse 0.9927 when swapping High Oleic Safflower Oil for Cocoa Butter.
500 g swap · pure NaOH
- 500 g Cocoa Butter
- 68.50 g NaOH
- 500 g High Oleic Safflower Oil
- 68.00 g NaOH
- Lye_A = Lye_B × factor
- 68.00 × 1.0074 = 68.50
Constants
SAP, iodine, INS
| Metric | Cocoa Butter | High Oleic Safflower Oil | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1370 | 0.1360 | +0.0010 |
| KOH SAP (pure) | 0.1930 | 0.1900 | +0.0030 |
| KOH SAP (90%) | 0.2144 | 0.2111 | +0.0033 |
| Iodine value | 37 | 93 | -56 |
| INS | 157 | 97 | +60 |
| Max % of oils | 15% | 20% | -5 |
| Hardness class | hard | soft | — |
| Trace | accelerates | slows | — |
| INCI (pre-sap) | Theobroma Cacao (Cocoa) Seed Butter | Carthamus Tinctorius (Safflower) Seed Oil | — |
| INCI NaOH salt | Sodium Cocoa Butterate | Sodium Safflowerate | — |
| INCI KOH salt | Potassium Cocoa Butterate | Potassium Safflowerate | — |
Fatty acids
Eight-acid profile
| Metric | Cocoa Butter | High Oleic Safflower 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% | 5.0% | +23.0 |
| Stearic C18:0 | 35.0% | 2.0% | +33.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 33.0% | 77.0% | -44.0 |
| Linoleic C18:2 | 3.0% | 15.0% | -12.0 |
| Linolenic C18:3 | 0.0% | 0.0% | 0.0 |
Quality
Physical contribution
| Metric | Cocoa Butter | High Oleic Safflower Oil | Δ A−B |
|---|---|---|---|
| Hardness | 63.0 | 7.0 | +56.0 |
| Cleansing | 0.0 | 0.0 | 0.0 |
| Conditioning | 36.0 | 92.0 | -56.0 |
| Bubbly lather | 0.0 | 0.0 | 0.0 |
| Creamy lather | 63.0 | 7.0 | +56.0 |
| Longevity | 63.0 | 7.0 | +56.0 |