Oil A
Jojoba OilSimmondsia chinensis
NaOH 0.0660
Load 500 gHead-to-head
Jojoba Oil vs Cocoa Butter
soft
hard
Oil B
Cocoa ButterTheobroma cacao
NaOH 0.1370
Load 500 gSubstitution factor
NaOH SAP A 0.0660NaOH SAP B 0.1370A / B = 0.0660 / 0.1370
0.4818
Multiply your lye amount by 0.4818 when swapping Jojoba Oil for Cocoa Butter.
Inverse 2.0758 when swapping Cocoa Butter for Jojoba Oil.
500 g swap · pure NaOH
- 500 g Jojoba Oil
- 33.00 g NaOH
- 500 g Cocoa Butter
- 68.50 g NaOH
- Lye_A = Lye_B × factor
- 68.50 × 0.4818 = 33.00
Constants
SAP, iodine, INS
| Metric | Jojoba Oil | Cocoa Butter | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.0660 | 0.1370 | -0.0710 |
| KOH SAP (pure) | 0.0925 | 0.1930 | -0.1005 |
| KOH SAP (90%) | 0.1028 | 0.2144 | -0.1117 |
| Iodine value | 83 | 37 | +46 |
| INS | 11 | 157 | -146 |
| Max % of oils | 5% | 15% | -10 |
| Hardness class | soft | hard | — |
| Trace | neutral | accelerates | — |
| INCI (pre-sap) | Simmondsia Chinensis (Jojoba) Seed Oil | Theobroma Cacao (Cocoa) Seed Butter | — |
| INCI NaOH salt | Sodium Jojobate | Sodium Cocoa Butterate | — |
| INCI KOH salt | Potassium Jojobate | Potassium Cocoa Butterate | — |
Fatty acids
Eight-acid profile
| Metric | Jojoba Oil | Cocoa Butter | Δ A−B |
|---|---|---|---|
| Lauric C12:0 | 0.0% | 0.0% | 0.0 |
| Myristic C14:0 | 0.0% | 0.0% | 0.0 |
| Palmitic C16:0 | 1.0% | 28.0% | -27.0 |
| Stearic C18:0 | 0.0% | 35.0% | -35.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 10.0% | 33.0% | -23.0 |
| Linoleic C18:2 | 0.0% | 3.0% | -3.0 |
| Linolenic C18:3 | 0.0% | 0.0% | 0.0 |
Quality
Physical contribution
| Metric | Jojoba Oil | Cocoa Butter | Δ A−B |
|---|---|---|---|
| Hardness | 1.0 | 63.0 | -62.0 |
| Cleansing | 0.0 | 0.0 | 0.0 |
| Conditioning | 10.0 | 36.0 | -26.0 |
| Bubbly lather | 0.0 | 0.0 | 0.0 |
| Creamy lather | 1.0 | 63.0 | -62.0 |
| Longevity | 1.0 | 63.0 | -62.0 |