Oil A
Rice Bran OilOryza sativa
NaOH 0.1280
Load 500 gHead-to-head
Rice Bran Oil vs Cocoa Butter
soft
hard
Oil B
Cocoa ButterTheobroma cacao
NaOH 0.1370
Load 500 gSubstitution factor
NaOH SAP A 0.1280NaOH SAP B 0.1370A / B = 0.1280 / 0.1370
0.9343
Multiply your lye amount by 0.9343 when swapping Rice Bran Oil for Cocoa Butter.
Inverse 1.0703 when swapping Cocoa Butter for Rice Bran Oil.
500 g swap · pure NaOH
- 500 g Rice Bran Oil
- 64.00 g NaOH
- 500 g Cocoa Butter
- 68.50 g NaOH
- Lye_A = Lye_B × factor
- 68.50 × 0.9343 = 64.00
Constants
SAP, iodine, INS
| Metric | Rice Bran Oil | Cocoa Butter | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1280 | 0.1370 | -0.0090 |
| KOH SAP (pure) | 0.1810 | 0.1940 | -0.0130 |
| KOH SAP (90%) | 0.2011 | 0.2156 | -0.0144 |
| Iodine value | 100 | 37 | +63 |
| INS | 70 | 157 | -87 |
| Max % of oils | 20% | 15% | +5 |
| Hardness class | soft | hard | — |
| Trace | slows | slows | — |
| INCI (pre-sap) | Oryza Sativa (Rice) Bran Oil | Theobroma Cacao (Cocoa) Seed Butter | — |
| INCI NaOH salt | Sodium Ricebranate | Sodium Cocoa Butterate | — |
| INCI KOH salt | Potassium Ricebranate | Potassium Cocoa Butterate | — |
Fatty acids
Eight-acid profile
| Metric | Rice Bran Oil | Cocoa Butter | Δ A−B |
|---|---|---|---|
| Lauric C12:0 | 0.0% | 0.0% | 0.0 |
| Myristic C14:0 | 0.0% | 0.0% | 0.0 |
| Palmitic C16:0 | 22.0% | 28.0% | -6.0 |
| Stearic C18:0 | 3.0% | 33.0% | -30.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 38.0% | 35.0% | +3.0 |
| Linoleic C18:2 | 34.0% | 3.0% | +31.0 |
| Linolenic C18:3 | 2.0% | 0.0% | +2.0 |
Quality
Physical contribution
| Metric | Rice Bran Oil | Cocoa Butter | Δ A−B |
|---|---|---|---|
| Hardness | 25.0 | 61.0 | -36.0 |
| Cleansing | 0.0 | 0.0 | 0.0 |
| Conditioning | 74.0 | 38.0 | +36.0 |
| Bubbly lather | 0.0 | 0.0 | 0.0 |
| Creamy lather | 25.0 | 61.0 | -36.0 |
| Longevity | 25.0 | 61.0 | -36.0 |