Oil A
Olive OilOlea europaea
NaOH 0.1340
Load 500 gHead-to-head
Olive Oil vs Beef Tallow
soft
hard
Oil B
Beef TallowAdeps bovis
NaOH 0.1410
Load 500 gSubstitution factor
NaOH SAP A 0.1340NaOH SAP B 0.1410A / B = 0.1340 / 0.1410
0.9504
Multiply your lye amount by 0.9504 when swapping Olive Oil for Beef Tallow.
Inverse 1.0522 when swapping Beef Tallow for Olive Oil.
500 g swap · pure NaOH
- 500 g Olive Oil
- 67.00 g NaOH
- 500 g Beef Tallow
- 70.50 g NaOH
- Lye_A = Lye_B × factor
- 70.50 × 0.9504 = 67.00
Constants
SAP, iodine, INS
| Metric | Olive Oil | Beef Tallow | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1340 | 0.1410 | -0.0070 |
| KOH SAP (pure) | 0.1880 | 0.1980 | -0.0100 |
| KOH SAP (90%) | 0.2089 | 0.2200 | -0.0111 |
| Iodine value | 85 | 45 | +40 |
| INS | 109 | 147 | -38 |
| Max % of oils | 100% | 50% | +50 |
| Hardness class | soft | hard | — |
| Trace | slows | neutral | — |
| INCI (pre-sap) | Olea Europaea (Olive) Fruit Oil | Adeps Bovis (Tallow) | — |
| INCI NaOH salt | Sodium Olivate | Sodium Tallowate | — |
| INCI KOH salt | Potassium Olivate | Potassium Tallowate | — |
Fatty acids
Eight-acid profile
| Metric | Olive Oil | Beef Tallow | Δ A−B |
|---|---|---|---|
| Lauric C12:0 | 0.0% | 0.0% | 0.0 |
| Myristic C14:0 | 0.0% | 3.0% | -3.0 |
| Palmitic C16:0 | 14.0% | 28.0% | -14.0 |
| Stearic C18:0 | 3.0% | 22.0% | -19.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 71.0% | 42.0% | +29.0 |
| Linoleic C18:2 | 11.0% | 3.0% | +8.0 |
| Linolenic C18:3 | 1.0% | 0.0% | +1.0 |
Quality
Physical contribution
| Metric | Olive Oil | Beef Tallow | Δ A−B |
|---|---|---|---|
| Hardness | 17.0 | 53.0 | -36.0 |
| Cleansing | 0.0 | 3.0 | -3.0 |
| Conditioning | 83.0 | 45.0 | +38.0 |
| Bubbly lather | 0.0 | 3.0 | -3.0 |
| Creamy lather | 17.0 | 50.0 | -33.0 |
| Longevity | 17.0 | 50.0 | -33.0 |