Oil A
Palm Kernel OilElaeis guineensis (kernel)
NaOH 0.1770
Load 500 gHead-to-head
Palm Kernel Oil vs Cocoa Butter
hard
hard
Oil B
Cocoa ButterTheobroma cacao
NaOH 0.1370
Load 500 gSubstitution factor
NaOH SAP A 0.1770NaOH SAP B 0.1370A / B = 0.1770 / 0.1370
1.2920
Multiply your lye amount by 1.2920 when swapping Palm Kernel Oil for Cocoa Butter.
Inverse 0.7740 when swapping Cocoa Butter for Palm Kernel Oil.
500 g swap · pure NaOH
- 500 g Palm Kernel Oil
- 88.50 g NaOH
- 500 g Cocoa Butter
- 68.50 g NaOH
- Lye_A = Lye_B × factor
- 68.50 × 1.2920 = 88.50
Constants
SAP, iodine, INS
| Metric | Palm Kernel Oil | Cocoa Butter | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1770 | 0.1370 | +0.0400 |
| KOH SAP (pure) | 0.2470 | 0.1930 | +0.0540 |
| KOH SAP (90%) | 0.2744 | 0.2144 | +0.0600 |
| Iodine value | 18 | 37 | -19 |
| INS | 227 | 157 | +70 |
| Max % of oils | 30% | 15% | +15 |
| Hardness class | hard | hard | — |
| Trace | accelerates | accelerates | — |
| INCI (pre-sap) | Elaeis Guineensis (Palm) Kernel Oil | Theobroma Cacao (Cocoa) Seed Butter | — |
| INCI NaOH salt | Sodium Palm Kernelate | Sodium Cocoa Butterate | — |
| INCI KOH salt | Potassium Palm Kernelate | Potassium Cocoa Butterate | — |
Fatty acids
Eight-acid profile
| Metric | Palm Kernel Oil | Cocoa Butter | Δ A−B |
|---|---|---|---|
| Lauric C12:0 | 49.0% | 0.0% | +49.0 |
| Myristic C14:0 | 16.0% | 0.0% | +16.0 |
| Palmitic C16:0 | 8.0% | 28.0% | -20.0 |
| Stearic C18:0 | 2.0% | 35.0% | -33.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 15.0% | 33.0% | -18.0 |
| Linoleic C18:2 | 2.0% | 3.0% | -1.0 |
| Linolenic C18:3 | 0.0% | 0.0% | 0.0 |
Quality
Physical contribution
| Metric | Palm Kernel Oil | Cocoa Butter | Δ A−B |
|---|---|---|---|
| Hardness | 75.0 | 63.0 | +12.0 |
| Cleansing | 65.0 | 0.0 | +65.0 |
| Conditioning | 17.0 | 36.0 | -19.0 |
| Bubbly lather | 65.0 | 0.0 | +65.0 |
| Creamy lather | 10.0 | 63.0 | -53.0 |
| Longevity | 10.0 | 63.0 | -53.0 |