Oil A
Olive OilOlea europaea
NaOH 0.1340
Load 500 gHead-to-head
Olive Oil vs Kokum Butter
soft
hard
Oil B
Kokum ButterGarcinia indica
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 Kokum Butter.
Inverse 1.0224 when swapping Kokum Butter for Olive Oil.
500 g swap · pure NaOH
- 500 g Olive Oil
- 67.00 g NaOH
- 500 g Kokum Butter
- 68.50 g NaOH
- Lye_A = Lye_B × factor
- 68.50 × 0.9781 = 67.00
Constants
SAP, iodine, INS
| Metric | Olive Oil | Kokum Butter | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1340 | 0.1370 | -0.0030 |
| KOH SAP (pure) | 0.1880 | 0.1920 | -0.0040 |
| KOH SAP (90%) | 0.2089 | 0.2133 | -0.0044 |
| Iodine value | 85 | 35 | +50 |
| INS | 109 | 155 | -46 |
| Max % of oils | 100% | 10% | +90 |
| Hardness class | soft | hard | — |
| Trace | slows | slows | — |
| INCI (pre-sap) | Olea Europaea (Olive) Fruit Oil | Garcinia Indica Seed Butter | — |
| INCI NaOH salt | Sodium Olivate | Sodium Kokum Butterate | — |
| INCI KOH salt | Potassium Olivate | Potassium Kokum Butterate | — |
Fatty acids
Eight-acid profile
| Metric | Olive Oil | Kokum 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% | 4.0% | +10.0 |
| Stearic C18:0 | 3.0% | 56.0% | -53.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 71.0% | 39.0% | +32.0 |
| Linoleic C18:2 | 11.0% | 1.0% | +10.0 |
| Linolenic C18:3 | 1.0% | 0.0% | +1.0 |
Quality
Physical contribution
| Metric | Olive Oil | Kokum Butter | Δ A−B |
|---|---|---|---|
| Hardness | 17.0 | 60.0 | -43.0 |
| Cleansing | 0.0 | 0.0 | 0.0 |
| Conditioning | 83.0 | 40.0 | +43.0 |
| Bubbly lather | 0.0 | 0.0 | 0.0 |
| Creamy lather | 17.0 | 60.0 | -43.0 |
| Longevity | 17.0 | 60.0 | -43.0 |