Oil A
Mango Seed ButterMangifera indica
NaOH 0.1371
Load 500 gHead-to-head
Mango Seed Butter vs Cocoa Butter
hard
hard
Oil B
Cocoa ButterTheobroma cacao
NaOH 0.1370
Load 500 gSubstitution factor
NaOH SAP A 0.1371NaOH SAP B 0.1370A / B = 0.1371 / 0.1370
1.0007
Multiply your lye amount by 1.0007 when swapping Mango Seed Butter for Cocoa Butter.
Inverse 0.9993 when swapping Cocoa Butter for Mango Seed Butter.
500 g swap · pure NaOH
- 500 g Mango Seed Butter
- 68.55 g NaOH
- 500 g Cocoa Butter
- 68.50 g NaOH
- Lye_A = Lye_B × factor
- 68.50 × 1.0007 = 68.55
Constants
SAP, iodine, INS
| Metric | Mango Seed Butter | Cocoa Butter | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1371 | 0.1370 | +0.0001 |
| KOH SAP (pure) | 0.1923 | 0.1930 | -0.0007 |
| KOH SAP (90%) | 0.2137 | 0.2144 | -0.0008 |
| Iodine value | 45 | 37 | +8 |
| INS | 146 | 157 | -11 |
| Max % of oils | 15% | 15% | 0 |
| Hardness class | hard | hard | — |
| Trace | neutral | accelerates | — |
| INCI (pre-sap) | Mangifera Indica (Mango) Seed Butter | Theobroma Cacao (Cocoa) Seed Butter | — |
| INCI NaOH salt | Sodium Mango Butterate | Sodium Cocoa Butterate | — |
| INCI KOH salt | Potassium Mango Butterate | Potassium Cocoa Butterate | — |
Fatty acids
Eight-acid profile
| Metric | Mango Seed Butter | 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 | 7.0% | 28.0% | -21.0 |
| Stearic C18:0 | 42.0% | 35.0% | +7.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 45.0% | 33.0% | +12.0 |
| Linoleic C18:2 | 3.0% | 3.0% | 0.0 |
| Linolenic C18:3 | 0.0% | 0.0% | 0.0 |
Quality
Physical contribution
| Metric | Mango Seed Butter | Cocoa Butter | Δ A−B |
|---|---|---|---|
| Hardness | 50.0 | 63.0 | -13.0 |
| Cleansing | 1.0 | 0.0 | +1.0 |
| Conditioning | 48.0 | 36.0 | +12.0 |
| Bubbly lather | 1.0 | 0.0 | +1.0 |
| Creamy lather | 49.0 | 63.0 | -14.0 |
| Longevity | 49.0 | 63.0 | -14.0 |