Oil A
LardSus scrofa
NaOH 0.1380
Load 500 gHead-to-head
Lard vs Cocoa Butter
hard
hard
Oil B
Cocoa ButterTheobroma cacao
NaOH 0.1370
Load 500 gSubstitution factor
NaOH SAP A 0.1380NaOH SAP B 0.1370A / B = 0.1380 / 0.1370
1.0073
Multiply your lye amount by 1.0073 when swapping Lard for Cocoa Butter.
Inverse 0.9928 when swapping Cocoa Butter for Lard.
500 g swap · pure NaOH
- 500 g Lard
- 69.00 g NaOH
- 500 g Cocoa Butter
- 68.50 g NaOH
- Lye_A = Lye_B × factor
- 68.50 × 1.0073 = 69.00
Constants
SAP, iodine, INS
| Metric | Lard | Cocoa Butter | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1380 | 0.1370 | +0.0010 |
| KOH SAP (pure) | 0.1930 | 0.1940 | -0.0010 |
| KOH SAP (90%) | 0.2144 | 0.2156 | -0.0011 |
| Iodine value | 57 | 37 | +20 |
| INS | 139 | 157 | -18 |
| Max % of oils | 100% | 15% | +85 |
| Hardness class | hard | hard | — |
| Trace | slows | slows | — |
| INCI (pre-sap) | Lard | Theobroma Cacao (Cocoa) Seed Butter | — |
| INCI NaOH salt | Sodium Lardate | Sodium Cocoa Butterate | — |
| INCI KOH salt | Potassium Lardate | Potassium Cocoa Butterate | — |
Fatty acids
Eight-acid profile
| Metric | Lard | Cocoa Butter | Δ A−B |
|---|---|---|---|
| Lauric C12:0 | 0.0% | 0.0% | 0.0 |
| Myristic C14:0 | 1.0% | 0.0% | +1.0 |
| Palmitic C16:0 | 28.0% | 28.0% | 0.0 |
| Stearic C18:0 | 13.0% | 33.0% | -20.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 46.0% | 35.0% | +11.0 |
| Linoleic C18:2 | 6.0% | 3.0% | +3.0 |
| Linolenic C18:3 | 1.0% | 0.0% | +1.0 |
Quality
Physical contribution
| Metric | Lard | Cocoa Butter | Δ A−B |
|---|---|---|---|
| Hardness | 42.0 | 61.0 | -19.0 |
| Cleansing | 1.0 | 0.0 | +1.0 |
| Conditioning | 53.0 | 38.0 | +15.0 |
| Bubbly lather | 1.0 | 0.0 | +1.0 |
| Creamy lather | 41.0 | 61.0 | -20.0 |
| Longevity | 41.0 | 61.0 | -20.0 |