Oil A
Kokum ButterGarcinia indica
NaOH 0.1370
Load 500 gHead-to-head
Kokum Butter vs Olive Oil
brittle
soft
Oil B
Olive OilOlea europaea
NaOH 0.1340
Load 500 gSubstitution factor
NaOH SAP A 0.1370NaOH SAP B 0.1340A / B = 0.1370 / 0.1340
1.0224
Multiply your lye amount by 1.0224 when swapping Kokum Butter for Olive Oil.
Inverse 0.9781 when swapping Olive Oil for Kokum Butter.
500 g swap · pure NaOH
- 500 g Kokum Butter
- 68.50 g NaOH
- 500 g Olive Oil
- 67.00 g NaOH
- Lye_A = Lye_B × factor
- 67.00 × 1.0224 = 68.50
Constants
SAP, iodine, INS
| Metric | Kokum Butter | Olive Oil | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1370 | 0.1340 | +0.0030 |
| KOH SAP (pure) | 0.1910 | 0.1880 | +0.0030 |
| KOH SAP (90%) | 0.2122 | 0.2089 | +0.0033 |
| Iodine value | 35 | 85 | -50 |
| INS | 155 | 109 | +46 |
| Max % of oils | 10% | 100% | -90 |
| Hardness class | brittle | soft | — |
| Trace | accelerates | slows | — |
| INCI (pre-sap) | Garcinia Indica (Kokum) Seed Butter | Olea Europaea (Olive) Fruit Oil | — |
| INCI NaOH salt | Sodium Kokum Butterate | Sodium Olivate | — |
| INCI KOH salt | Potassium Kokum Butterate | Potassium Olivate | — |
Fatty acids
Eight-acid profile
| Metric | Kokum Butter | Olive 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 | 3.0% | 14.0% | -11.0 |
| Stearic C18:0 | 56.0% | 3.0% | +53.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 38.0% | 71.0% | -33.0 |
| Linoleic C18:2 | 2.0% | 11.0% | -9.0 |
| Linolenic C18:3 | 0.0% | 1.0% | -1.0 |
Quality
Physical contribution
| Metric | Kokum Butter | Olive Oil | Δ A−B |
|---|---|---|---|
| Hardness | 59.0 | 17.0 | +42.0 |
| Cleansing | 0.0 | 0.0 | 0.0 |
| Conditioning | 40.0 | 83.0 | -43.0 |
| Bubbly lather | 0.0 | 0.0 | 0.0 |
| Creamy lather | 59.0 | 17.0 | +42.0 |
| Longevity | 59.0 | 17.0 | +42.0 |