Oil A
Mango Seed ButterMangifera indica
NaOH 0.1371
Load 500 gHead-to-head
Mango Seed Butter vs Lard
hard
hard
Oil B
LardAdeps suillus
NaOH 0.1390
Load 500 gSubstitution factor
NaOH SAP A 0.1371NaOH SAP B 0.1390A / B = 0.1371 / 0.1390
0.9863
Multiply your lye amount by 0.9863 when swapping Mango Seed Butter for Lard.
Inverse 1.0139 when swapping Lard for Mango Seed Butter.
500 g swap · pure NaOH
- 500 g Mango Seed Butter
- 68.55 g NaOH
- 500 g Lard
- 69.50 g NaOH
- Lye_A = Lye_B × factor
- 69.50 × 0.9863 = 68.55
Constants
SAP, iodine, INS
| Metric | Mango Seed Butter | Lard | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1371 | 0.1390 | -0.0019 |
| KOH SAP (pure) | 0.1923 | 0.1950 | -0.0027 |
| KOH SAP (90%) | 0.2137 | 0.2167 | -0.0030 |
| Iodine value | 45 | 57 | -12 |
| INS | 146 | 139 | +7 |
| Max % of oils | 15% | 50% | -35 |
| Hardness class | hard | hard | — |
| Trace | neutral | slows | — |
| INCI (pre-sap) | Mangifera Indica (Mango) Seed Butter | Adeps Suillus (Lard) | — |
| INCI NaOH salt | Sodium Mango Butterate | Sodium Lardate | — |
| INCI KOH salt | Potassium Mango Butterate | Potassium Lardate | — |
Fatty acids
Eight-acid profile
| Metric | Mango Seed Butter | Lard | Δ A−B |
|---|---|---|---|
| Lauric C12:0 | 0.0% | 0.0% | 0.0 |
| Myristic C14:0 | 1.0% | 1.0% | 0.0 |
| Palmitic C16:0 | 7.0% | 26.0% | -19.0 |
| Stearic C18:0 | 42.0% | 14.0% | +28.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 45.0% | 44.0% | +1.0 |
| Linoleic C18:2 | 3.0% | 10.0% | -7.0 |
| Linolenic C18:3 | 0.0% | 1.0% | -1.0 |
Quality
Physical contribution
| Metric | Mango Seed Butter | Lard | Δ A−B |
|---|---|---|---|
| Hardness | 50.0 | 41.0 | +9.0 |
| Cleansing | 1.0 | 1.0 | 0.0 |
| Conditioning | 48.0 | 55.0 | -7.0 |
| Bubbly lather | 1.0 | 1.0 | 0.0 |
| Creamy lather | 49.0 | 40.0 | +9.0 |
| Longevity | 49.0 | 40.0 | +9.0 |