Oil A
Olive OilOlea europaea
NaOH 0.1340
Load 500 gHead-to-head
Olive Oil vs Sweet Almond Oil
soft
soft
Oil B
Sweet Almond OilPrunus amygdalus dulcis
NaOH 0.1360
Load 500 gSubstitution factor
NaOH SAP A 0.1340NaOH SAP B 0.1360A / B = 0.1340 / 0.1360
0.9853
Multiply your lye amount by 0.9853 when swapping Olive Oil for Sweet Almond Oil.
Inverse 1.0149 when swapping Sweet Almond Oil for Olive Oil.
500 g swap · pure NaOH
- 500 g Olive Oil
- 67.00 g NaOH
- 500 g Sweet Almond Oil
- 68.00 g NaOH
- Lye_A = Lye_B × factor
- 68.00 × 0.9853 = 67.00
Constants
SAP, iodine, INS
| Metric | Olive Oil | Sweet Almond Oil | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1340 | 0.1360 | -0.0020 |
| KOH SAP (pure) | 0.1880 | 0.1920 | -0.0040 |
| KOH SAP (90%) | 0.2089 | 0.2133 | -0.0044 |
| Iodine value | 85 | 99 | -14 |
| INS | 109 | 97 | +12 |
| Max % of oils | 100% | 25% | +75 |
| Hardness class | soft | soft | — |
| Trace | slows | slows | — |
| INCI (pre-sap) | Olea Europaea (Olive) Fruit Oil | Prunus Amygdalus Dulcis (Sweet Almond) Oil | — |
| INCI NaOH salt | Sodium Olivate | Sodium Sweet Almondate | — |
| INCI KOH salt | Potassium Olivate | Potassium Sweet Almondate | — |
Fatty acids
Eight-acid profile
| Metric | Olive Oil | Sweet Almond Oil | 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% | 7.0% | +7.0 |
| Stearic C18:0 | 3.0% | 2.0% | +1.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 71.0% | 69.0% | +2.0 |
| Linoleic C18:2 | 11.0% | 17.0% | -6.0 |
| Linolenic C18:3 | 1.0% | 0.0% | +1.0 |
Quality
Physical contribution
| Metric | Olive Oil | Sweet Almond Oil | Δ A−B |
|---|---|---|---|
| Hardness | 17.0 | 9.0 | +8.0 |
| Cleansing | 0.0 | 0.0 | 0.0 |
| Conditioning | 83.0 | 86.0 | -3.0 |
| Bubbly lather | 0.0 | 0.0 | 0.0 |
| Creamy lather | 17.0 | 9.0 | +8.0 |
| Longevity | 17.0 | 9.0 | +8.0 |