Oil A
Mango ButterMangifera indica
NaOH 0.1280
Load 500 gHead-to-head
Mango Butter vs Beef Tallow
hard
hard
Oil B
Beef TallowBos taurus
NaOH 0.1410
Load 500 gSubstitution factor
NaOH SAP A 0.1280NaOH SAP B 0.1410A / B = 0.1280 / 0.1410
0.9078
Multiply your lye amount by 0.9078 when swapping Mango Butter for Beef Tallow.
Inverse 1.1016 when swapping Beef Tallow for Mango Butter.
500 g swap · pure NaOH
- 500 g Mango Butter
- 64.00 g NaOH
- 500 g Beef Tallow
- 70.50 g NaOH
- Lye_A = Lye_B × factor
- 70.50 × 0.9078 = 64.00
Constants
SAP, iodine, INS
| Metric | Mango Butter | Beef Tallow | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1280 | 0.1410 | -0.0130 |
| KOH SAP (pure) | 0.1800 | 0.1990 | -0.0190 |
| KOH SAP (90%) | 0.2000 | 0.2211 | -0.0211 |
| Iodine value | 45 | 45 | 0 |
| INS | 119 | 147 | -28 |
| Max % of oils | 15% | 50% | -35 |
| Hardness class | hard | hard | — |
| Trace | slows | slows | — |
| INCI (pre-sap) | Mangifera Indica (Mango) Seed Butter | Tallow | — |
| INCI NaOH salt | Sodium Mango Butterate | Sodium Tallowate | — |
| INCI KOH salt | Potassium Mango Butterate | Potassium Tallowate | — |
Fatty acids
Eight-acid profile
| Metric | Mango Butter | Beef Tallow | Δ A−B |
|---|---|---|---|
| Lauric C12:0 | 0.0% | 2.0% | -2.0 |
| Myristic C14:0 | 0.0% | 3.0% | -3.0 |
| Palmitic C16:0 | 8.0% | 29.0% | -21.0 |
| Stearic C18:0 | 42.0% | 18.0% | +24.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 45.0% | 42.0% | +3.0 |
| Linoleic C18:2 | 4.0% | 3.0% | +1.0 |
| Linolenic C18:3 | 0.0% | 1.0% | -1.0 |
Quality
Physical contribution
| Metric | Mango Butter | Beef Tallow | Δ A−B |
|---|---|---|---|
| Hardness | 50.0 | 52.0 | -2.0 |
| Cleansing | 0.0 | 5.0 | -5.0 |
| Conditioning | 49.0 | 46.0 | +3.0 |
| Bubbly lather | 0.0 | 5.0 | -5.0 |
| Creamy lather | 50.0 | 47.0 | +3.0 |
| Longevity | 50.0 | 47.0 | +3.0 |