Oil A
LardSus scrofa
NaOH 0.1380
Load 500 gHead-to-head
Lard vs Mango Butter
hard
hard
Oil B
Mango ButterMangifera indica
NaOH 0.1280
Load 500 gSubstitution factor
NaOH SAP A 0.1380NaOH SAP B 0.1280A / B = 0.1380 / 0.1280
1.0781
Multiply your lye amount by 1.0781 when swapping Lard for Mango Butter.
Inverse 0.9275 when swapping Mango Butter for Lard.
500 g swap · pure NaOH
- 500 g Lard
- 69.00 g NaOH
- 500 g Mango Butter
- 64.00 g NaOH
- Lye_A = Lye_B × factor
- 64.00 × 1.0781 = 69.00
Constants
SAP, iodine, INS
| Metric | Lard | Mango Butter | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1380 | 0.1280 | +0.0100 |
| KOH SAP (pure) | 0.1930 | 0.1800 | +0.0130 |
| KOH SAP (90%) | 0.2144 | 0.2000 | +0.0144 |
| Iodine value | 57 | 45 | +12 |
| INS | 139 | 119 | +20 |
| Max % of oils | 100% | 15% | +85 |
| Hardness class | hard | hard | — |
| Trace | slows | slows | — |
| INCI (pre-sap) | Lard | Mangifera Indica (Mango) Seed Butter | — |
| INCI NaOH salt | Sodium Lardate | Sodium Mango Butterate | — |
| INCI KOH salt | Potassium Lardate | Potassium Mango Butterate | — |
Fatty acids
Eight-acid profile
| Metric | Lard | Mango 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% | 8.0% | +20.0 |
| Stearic C18:0 | 13.0% | 42.0% | -29.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 46.0% | 45.0% | +1.0 |
| Linoleic C18:2 | 6.0% | 4.0% | +2.0 |
| Linolenic C18:3 | 1.0% | 0.0% | +1.0 |
Quality
Physical contribution
| Metric | Lard | Mango Butter | Δ A−B |
|---|---|---|---|
| Hardness | 42.0 | 50.0 | -8.0 |
| Cleansing | 1.0 | 0.0 | +1.0 |
| Conditioning | 53.0 | 49.0 | +4.0 |
| Bubbly lather | 1.0 | 0.0 | +1.0 |
| Creamy lather | 41.0 | 50.0 | -9.0 |
| Longevity | 41.0 | 50.0 | -9.0 |