Oil A
Olive OilOlea europaea
NaOH 0.1340
Load 500 gHead-to-head
Olive Oil vs Mango Butter
soft
hard
Oil B
Mango ButterMangifera indica
NaOH 0.1280
Load 500 gSubstitution factor
NaOH SAP A 0.1340NaOH SAP B 0.1280A / B = 0.1340 / 0.1280
1.0469
Multiply your lye amount by 1.0469 when swapping Olive Oil for Mango Butter.
Inverse 0.9552 when swapping Mango Butter for Olive Oil.
500 g swap · pure NaOH
- 500 g Olive Oil
- 67.00 g NaOH
- 500 g Mango Butter
- 64.00 g NaOH
- Lye_A = Lye_B × factor
- 64.00 × 1.0469 = 67.00
Constants
SAP, iodine, INS
| Metric | Olive Oil | Mango Butter | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1340 | 0.1280 | +0.0060 |
| KOH SAP (pure) | 0.1880 | 0.1800 | +0.0080 |
| KOH SAP (90%) | 0.2089 | 0.2000 | +0.0089 |
| Iodine value | 85 | 45 | +40 |
| INS | 109 | 119 | -10 |
| Max % of oils | 100% | 15% | +85 |
| Hardness class | soft | hard | — |
| Trace | slows | slows | — |
| INCI (pre-sap) | Olea Europaea (Olive) Fruit Oil | Mangifera Indica (Mango) Seed Butter | — |
| INCI NaOH salt | Sodium Olivate | Sodium Mango Butterate | — |
| INCI KOH salt | Potassium Olivate | Potassium Mango Butterate | — |
Fatty acids
Eight-acid profile
| Metric | Olive Oil | Mango 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% | 8.0% | +6.0 |
| Stearic C18:0 | 3.0% | 42.0% | -39.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 71.0% | 45.0% | +26.0 |
| Linoleic C18:2 | 11.0% | 4.0% | +7.0 |
| Linolenic C18:3 | 1.0% | 0.0% | +1.0 |
Quality
Physical contribution
| Metric | Olive Oil | Mango Butter | Δ A−B |
|---|---|---|---|
| Hardness | 17.0 | 50.0 | -33.0 |
| Cleansing | 0.0 | 0.0 | 0.0 |
| Conditioning | 83.0 | 49.0 | +34.0 |
| Bubbly lather | 0.0 | 0.0 | 0.0 |
| Creamy lather | 17.0 | 50.0 | -33.0 |
| Longevity | 17.0 | 50.0 | -33.0 |