Oil A
Olive OilOlea europaea
NaOH 0.1340
Load 500 gHead-to-head
Olive Oil vs Lard
soft
hard
Oil B
LardSus scrofa
NaOH 0.1380
Load 500 gSubstitution factor
NaOH SAP A 0.1340NaOH SAP B 0.1380A / B = 0.1340 / 0.1380
0.9710
Multiply your lye amount by 0.9710 when swapping Olive Oil for Lard.
Inverse 1.0299 when swapping Lard for Olive Oil.
500 g swap · pure NaOH
- 500 g Olive Oil
- 67.00 g NaOH
- 500 g Lard
- 69.00 g NaOH
- Lye_A = Lye_B × factor
- 69.00 × 0.9710 = 67.00
Constants
SAP, iodine, INS
| Metric | Olive Oil | Lard | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1340 | 0.1380 | -0.0040 |
| KOH SAP (pure) | 0.1880 | 0.1930 | -0.0050 |
| KOH SAP (90%) | 0.2089 | 0.2144 | -0.0056 |
| Iodine value | 85 | 57 | +28 |
| INS | 109 | 139 | -30 |
| Max % of oils | 100% | 100% | 0 |
| Hardness class | soft | hard | — |
| Trace | slows | slows | — |
| INCI (pre-sap) | Olea Europaea (Olive) Fruit Oil | 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% | 28.0% | -14.0 |
| Stearic C18:0 | 3.0% | 13.0% | -10.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 71.0% | 46.0% | +25.0 |
| Linoleic C18:2 | 11.0% | 6.0% | +5.0 |
| Linolenic C18:3 | 1.0% | 1.0% | 0.0 |
Quality
Physical contribution
| Metric | Olive Oil | Lard | Δ A−B |
|---|---|---|---|
| Hardness | 17.0 | 42.0 | -25.0 |
| Cleansing | 0.0 | 1.0 | -1.0 |
| Conditioning | 83.0 | 53.0 | +30.0 |
| Bubbly lather | 0.0 | 1.0 | -1.0 |
| Creamy lather | 17.0 | 41.0 | -24.0 |
| Longevity | 17.0 | 41.0 | -24.0 |