Oil A
Palm Oil (RSPO)Elaeis guineensis
NaOH 0.1420
Load 500 gHead-to-head
Palm Oil (RSPO) vs Mango Butter
hard
hard
Oil B
Mango ButterMangifera indica
NaOH 0.1280
Load 500 gSubstitution factor
NaOH SAP A 0.1420NaOH SAP B 0.1280A / B = 0.1420 / 0.1280
1.1094
Multiply your lye amount by 1.1094 when swapping Palm Oil (RSPO) for Mango Butter.
Inverse 0.9014 when swapping Mango Butter for Palm Oil (RSPO).
500 g swap · pure NaOH
- 500 g Palm Oil (RSPO)
- 71.00 g NaOH
- 500 g Mango Butter
- 64.00 g NaOH
- Lye_A = Lye_B × factor
- 64.00 × 1.1094 = 71.00
Constants
SAP, iodine, INS
| Metric | Palm Oil (RSPO) | Mango Butter | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1420 | 0.1280 | +0.0140 |
| KOH SAP (pure) | 0.1990 | 0.1800 | +0.0190 |
| KOH SAP (90%) | 0.2211 | 0.2000 | +0.0211 |
| Iodine value | 53 | 45 | +8 |
| INS | 145 | 119 | +26 |
| Max % of oils | 50% | 15% | +35 |
| Hardness class | hard | hard | — |
| Trace | neutral | slows | — |
| INCI (pre-sap) | Elaeis Guineensis (Palm) Oil | Mangifera Indica (Mango) Seed Butter | — |
| INCI NaOH salt | Sodium Palmate | Sodium Mango Butterate | — |
| INCI KOH salt | Potassium Palmate | Potassium Mango Butterate | — |
Fatty acids
Eight-acid profile
| Metric | Palm Oil (RSPO) | Mango 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% | 8.0% | +36.0 |
| Stearic C18:0 | 5.0% | 42.0% | -37.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 39.0% | 45.0% | -6.0 |
| Linoleic C18:2 | 10.0% | 4.0% | +6.0 |
| Linolenic C18:3 | 0.0% | 0.0% | 0.0 |
Quality
Physical contribution
| Metric | Palm Oil (RSPO) | Mango Butter | Δ A−B |
|---|---|---|---|
| Hardness | 50.0 | 50.0 | 0.0 |
| Cleansing | 1.0 | 0.0 | +1.0 |
| Conditioning | 49.0 | 49.0 | 0.0 |
| Bubbly lather | 1.0 | 0.0 | +1.0 |
| Creamy lather | 49.0 | 50.0 | -1.0 |
| Longevity | 49.0 | 50.0 | -1.0 |