Oil A
Olive OilOlea europaea
NaOH 0.1340
Load 500 gHead-to-head
Olive Oil vs Canola Oil
soft
soft
Oil B
Canola OilBrassica napus
NaOH 0.1240
Load 500 gSubstitution factor
NaOH SAP A 0.1340NaOH SAP B 0.1240A / B = 0.1340 / 0.1240
1.0806
Multiply your lye amount by 1.0806 when swapping Olive Oil for Canola Oil.
Inverse 0.9254 when swapping Canola Oil for Olive Oil.
500 g swap · pure NaOH
- 500 g Olive Oil
- 67.00 g NaOH
- 500 g Canola Oil
- 62.00 g NaOH
- Lye_A = Lye_B × factor
- 62.00 × 1.0806 = 67.00
Constants
SAP, iodine, INS
| Metric | Olive Oil | Canola Oil | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1340 | 0.1240 | +0.0100 |
| KOH SAP (pure) | 0.1880 | 0.1740 | +0.0140 |
| KOH SAP (90%) | 0.2089 | 0.1933 | +0.0156 |
| Iodine value | 85 | 110 | -25 |
| INS | 109 | 56 | +53 |
| Max % of oils | 100% | 20% | +80 |
| Hardness class | soft | soft | — |
| Trace | slows | slows | — |
| INCI (pre-sap) | Olea Europaea (Olive) Fruit Oil | Brassica Napus (Canola) Seed Oil | — |
| INCI NaOH salt | Sodium Olivate | Sodium Canolate | — |
| INCI KOH salt | Potassium Olivate | Potassium Canolate | — |
Fatty acids
Eight-acid profile
| Metric | Olive Oil | Canola Oil | Δ A−B |
|---|---|---|---|
| Lauric C12:0 | 0.0% | 0.0% | 0.0 |
| Myristic C14:0 | 0.0% | 0.0% | 0.0 |
| Palmitic C16:0 | 14.0% | 4.0% | +10.0 |
| Stearic C18:0 | 3.0% | 2.0% | +1.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 71.0% | 61.0% | +10.0 |
| Linoleic C18:2 | 11.0% | 21.0% | -10.0 |
| Linolenic C18:3 | 1.0% | 9.0% | -8.0 |
Quality
Physical contribution
| Metric | Olive Oil | Canola Oil | Δ A−B |
|---|---|---|---|
| Hardness | 17.0 | 6.0 | +11.0 |
| Cleansing | 0.0 | 0.0 | 0.0 |
| Conditioning | 83.0 | 91.0 | -8.0 |
| Bubbly lather | 0.0 | 0.0 | 0.0 |
| Creamy lather | 17.0 | 6.0 | +11.0 |
| Longevity | 17.0 | 6.0 | +11.0 |