Oil A
Mango ButterMangifera indica
NaOH 0.1280
Load 500 gHead-to-head
Mango Butter vs Palm Kernel Oil
hard
hard
Oil B
Palm Kernel OilElaeis guineensis (kernel)
NaOH 0.1770
Load 500 gSubstitution factor
NaOH SAP A 0.1280NaOH SAP B 0.1770A / B = 0.1280 / 0.1770
0.7232
Multiply your lye amount by 0.7232 when swapping Mango Butter for Palm Kernel Oil.
Inverse 1.3828 when swapping Palm Kernel Oil for Mango Butter.
500 g swap · pure NaOH
- 500 g Mango Butter
- 64.00 g NaOH
- 500 g Palm Kernel Oil
- 88.50 g NaOH
- Lye_A = Lye_B × factor
- 88.50 × 0.7232 = 64.00
Constants
SAP, iodine, INS
| Metric | Mango Butter | Palm Kernel Oil | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1280 | 0.1770 | -0.0490 |
| KOH SAP (pure) | 0.1800 | 0.2470 | -0.0670 |
| KOH SAP (90%) | 0.2000 | 0.2744 | -0.0744 |
| Iodine value | 45 | 18 | +27 |
| INS | 119 | 227 | -108 |
| Max % of oils | 15% | 30% | -15 |
| Hardness class | hard | hard | — |
| Trace | slows | accelerates | — |
| INCI (pre-sap) | Mangifera Indica (Mango) Seed Butter | Elaeis Guineensis (Palm) Kernel Oil | — |
| INCI NaOH salt | Sodium Mango Butterate | Sodium Palm Kernelate | — |
| INCI KOH salt | Potassium Mango Butterate | Potassium Palm Kernelate | — |
Fatty acids
Eight-acid profile
| Metric | Mango Butter | Palm Kernel Oil | Δ A−B |
|---|---|---|---|
| Lauric C12:0 | 0.0% | 49.0% | -49.0 |
| Myristic C14:0 | 0.0% | 16.0% | -16.0 |
| Palmitic C16:0 | 8.0% | 8.0% | 0.0 |
| Stearic C18:0 | 42.0% | 2.0% | +40.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 45.0% | 15.0% | +30.0 |
| Linoleic C18:2 | 4.0% | 2.0% | +2.0 |
| Linolenic C18:3 | 0.0% | 0.0% | 0.0 |
Quality
Physical contribution
| Metric | Mango Butter | Palm Kernel Oil | Δ A−B |
|---|---|---|---|
| Hardness | 50.0 | 75.0 | -25.0 |
| Cleansing | 0.0 | 65.0 | -65.0 |
| Conditioning | 49.0 | 17.0 | +32.0 |
| Bubbly lather | 0.0 | 65.0 | -65.0 |
| Creamy lather | 50.0 | 10.0 | +40.0 |
| Longevity | 50.0 | 10.0 | +40.0 |