Oil A
LardAdeps suillus
NaOH 0.1390
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 0.1390NaOH SAP B 0.1370A / B = 0.1390 / 0.1370
1.0146
Multiply your lye amount by 1.0146 when swapping Lard for Cocoa Butter.
Inverse 0.9856 when swapping Cocoa Butter for Lard.
500 g swap · pure NaOH
- 500 g Lard
- 69.50 g NaOH
- 500 g Cocoa Butter
- 68.50 g NaOH
- Lye_A = Lye_B × factor
- 68.50 × 1.0146 = 69.50
Constants
SAP, iodine, INS
| Metric | Lard | Cocoa Butter | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1390 | 0.1370 | +0.0020 |
| KOH SAP (pure) | 0.1950 | 0.1930 | +0.0020 |
| KOH SAP (90%) | 0.2167 | 0.2144 | +0.0022 |
| Iodine value | 57 | 37 | +20 |
| INS | 139 | 157 | -18 |
| Max % of oils | 50% | 15% | +35 |
| Hardness class | hard | hard | — |
| Trace | slows | accelerates | — |
| INCI (pre-sap) | Adeps Suillus (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 | 26.0% | 28.0% | -2.0 |
| Stearic C18:0 | 14.0% | 35.0% | -21.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 44.0% | 33.0% | +11.0 |
| Linoleic C18:2 | 10.0% | 3.0% | +7.0 |
| Linolenic C18:3 | 1.0% | 0.0% | +1.0 |
Quality
Physical contribution
| Metric | Lard | Cocoa Butter | Δ A−B |
|---|---|---|---|
| Hardness | 41.0 | 63.0 | -22.0 |
| Cleansing | 1.0 | 0.0 | +1.0 |
| Conditioning | 55.0 | 36.0 | +19.0 |
| Bubbly lather | 1.0 | 0.0 | +1.0 |
| Creamy lather | 40.0 | 63.0 | -23.0 |
| Longevity | 40.0 | 63.0 | -23.0 |