Oil A
Olive OilOlea europaea
NaOH 0.1340
Load 500 gHead-to-head
Olive Oil vs Lard
soft
hard
Oil B
LardAdeps suillus
NaOH 0.1390
Load 500 gSubstitution factor
NaOH SAP A 0.1340NaOH SAP B 0.1390A / B = 0.1340 / 0.1390
0.9640
Multiply your lye amount by 0.9640 when swapping Olive Oil for Lard.
Inverse 1.0373 when swapping Lard for Olive Oil.
500 g swap · pure NaOH
- 500 g Olive Oil
- 67.00 g NaOH
- 500 g Lard
- 69.50 g NaOH
- Lye_A = Lye_B × factor
- 69.50 × 0.9640 = 67.00
Constants
SAP, iodine, INS
| Metric | Olive Oil | Lard | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1340 | 0.1390 | -0.0050 |
| KOH SAP (pure) | 0.1880 | 0.1950 | -0.0070 |
| KOH SAP (90%) | 0.2089 | 0.2167 | -0.0078 |
| Iodine value | 85 | 57 | +28 |
| INS | 109 | 139 | -30 |
| Max % of oils | 100% | 50% | +50 |
| Hardness class | soft | hard | — |
| Trace | slows | slows | — |
| INCI (pre-sap) | Olea Europaea (Olive) Fruit Oil | Adeps Suillus (Lard) | — |
| INCI NaOH salt | Sodium Olivate | Sodium Lardate | — |
| INCI KOH salt | Potassium Olivate | Potassium Lardate | — |
Fatty acids
Eight-acid profile
| Metric | Olive Oil | Lard | Δ A−B |
|---|---|---|---|
| Lauric C12:0 | 0.0% | 0.0% | 0.0 |
| Myristic C14:0 | 0.0% | 1.0% | -1.0 |
| Palmitic C16:0 | 14.0% | 26.0% | -12.0 |
| Stearic C18:0 | 3.0% | 14.0% | -11.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 71.0% | 44.0% | +27.0 |
| Linoleic C18:2 | 11.0% | 10.0% | +1.0 |
| Linolenic C18:3 | 1.0% | 1.0% | 0.0 |
Quality
Physical contribution
| Metric | Olive Oil | Lard | Δ A−B |
|---|---|---|---|
| Hardness | 17.0 | 41.0 | -24.0 |
| Cleansing | 0.0 | 1.0 | -1.0 |
| Conditioning | 83.0 | 55.0 | +28.0 |
| Bubbly lather | 0.0 | 1.0 | -1.0 |
| Creamy lather | 17.0 | 40.0 | -23.0 |
| Longevity | 17.0 | 40.0 | -23.0 |