Oil A
Palm Oil (RSPO)Elaeis guineensis
NaOH 0.1420
Load 500 gHead-to-head
Palm Oil (RSPO) vs Cocoa Butter
hard
hard
Oil B
Cocoa ButterTheobroma cacao
NaOH 0.1370
Load 500 gSubstitution factor
NaOH SAP A 0.1420NaOH SAP B 0.1370A / B = 0.1420 / 0.1370
1.0365
Multiply your lye amount by 1.0365 when swapping Palm Oil (RSPO) for Cocoa Butter.
Inverse 0.9648 when swapping Cocoa Butter for Palm Oil (RSPO).
500 g swap · pure NaOH
- 500 g Palm Oil (RSPO)
- 71.00 g NaOH
- 500 g Cocoa Butter
- 68.50 g NaOH
- Lye_A = Lye_B × factor
- 68.50 × 1.0365 = 71.00
Constants
SAP, iodine, INS
| Metric | Palm Oil (RSPO) | Cocoa Butter | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1420 | 0.1370 | +0.0050 |
| KOH SAP (pure) | 0.1990 | 0.1940 | +0.0050 |
| KOH SAP (90%) | 0.2211 | 0.2156 | +0.0056 |
| Iodine value | 53 | 37 | +16 |
| INS | 145 | 157 | -12 |
| Max % of oils | 50% | 15% | +35 |
| Hardness class | hard | hard | — |
| Trace | neutral | slows | — |
| INCI (pre-sap) | Elaeis Guineensis (Palm) Oil | Theobroma Cacao (Cocoa) Seed Butter | — |
| INCI NaOH salt | Sodium Palmate | Sodium Cocoa Butterate | — |
| INCI KOH salt | Potassium Palmate | Potassium Cocoa Butterate | — |
Fatty acids
Eight-acid profile
| Metric | Palm Oil (RSPO) | Cocoa Butter | Δ A−B |
|---|---|---|---|
| Lauric C12:0 | 0.0% | 0.0% | 0.0 |
| Myristic C14:0 | 1.0% | 0.0% | +1.0 |
| Palmitic C16:0 | 44.0% | 28.0% | +16.0 |
| Stearic C18:0 | 5.0% | 33.0% | -28.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 39.0% | 35.0% | +4.0 |
| Linoleic C18:2 | 10.0% | 3.0% | +7.0 |
| Linolenic C18:3 | 0.0% | 0.0% | 0.0 |
Quality
Physical contribution
| Metric | Palm Oil (RSPO) | Cocoa Butter | Δ A−B |
|---|---|---|---|
| Hardness | 50.0 | 61.0 | -11.0 |
| Cleansing | 1.0 | 0.0 | +1.0 |
| Conditioning | 49.0 | 38.0 | +11.0 |
| Bubbly lather | 1.0 | 0.0 | +1.0 |
| Creamy lather | 49.0 | 61.0 | -12.0 |
| Longevity | 49.0 | 61.0 | -12.0 |