Oil A
Olive OilOlea europaea
NaOH 0.1340
Load 500 gHead-to-head
Olive Oil vs Cocoa Butter
soft
hard
Oil B
Cocoa ButterTheobroma cacao
NaOH 0.1370
Load 500 gSubstitution factor
NaOH SAP A 0.1340NaOH SAP B 0.1370A / B = 0.1340 / 0.1370
0.9781
Multiply your lye amount by 0.9781 when swapping Olive Oil for Cocoa Butter.
Inverse 1.0224 when swapping Cocoa Butter for Olive Oil.
500 g swap · pure NaOH
- 500 g Olive Oil
- 67.00 g NaOH
- 500 g Cocoa Butter
- 68.50 g NaOH
- Lye_A = Lye_B × factor
- 68.50 × 0.9781 = 67.00
Constants
SAP, iodine, INS
| Metric | Olive Oil | Cocoa Butter | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1340 | 0.1370 | -0.0030 |
| KOH SAP (pure) | 0.1880 | 0.1940 | -0.0060 |
| KOH SAP (90%) | 0.2089 | 0.2156 | -0.0067 |
| Iodine value | 85 | 37 | +48 |
| INS | 109 | 157 | -48 |
| Max % of oils | 100% | 15% | +85 |
| Hardness class | soft | hard | — |
| Trace | slows | slows | — |
| INCI (pre-sap) | Olea Europaea (Olive) Fruit Oil | Theobroma Cacao (Cocoa) Seed Butter | — |
| INCI NaOH salt | Sodium Olivate | Sodium Cocoa Butterate | — |
| INCI KOH salt | Potassium Olivate | Potassium Cocoa Butterate | — |
Fatty acids
Eight-acid profile
| Metric | Olive Oil | Cocoa Butter | 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% | 28.0% | -14.0 |
| Stearic C18:0 | 3.0% | 33.0% | -30.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 71.0% | 35.0% | +36.0 |
| Linoleic C18:2 | 11.0% | 3.0% | +8.0 |
| Linolenic C18:3 | 1.0% | 0.0% | +1.0 |
Quality
Physical contribution
| Metric | Olive Oil | Cocoa Butter | Δ A−B |
|---|---|---|---|
| Hardness | 17.0 | 61.0 | -44.0 |
| Cleansing | 0.0 | 0.0 | 0.0 |
| Conditioning | 83.0 | 38.0 | +45.0 |
| Bubbly lather | 0.0 | 0.0 | 0.0 |
| Creamy lather | 17.0 | 61.0 | -44.0 |
| Longevity | 17.0 | 61.0 | -44.0 |