Oil A
High Oleic Safflower OilCarthamus tinctorius
NaOH 0.1360
Load 500 gHead-to-head
High Oleic Safflower Oil vs Cocoa Butter
soft
hard
Oil B
Cocoa ButterTheobroma cacao
NaOH 0.1370
Load 500 gSubstitution factor
NaOH SAP A 0.1360NaOH SAP B 0.1370A / B = 0.1360 / 0.1370
0.9927
Multiply your lye amount by 0.9927 when swapping High Oleic Safflower Oil for Cocoa Butter.
Inverse 1.0074 when swapping Cocoa Butter for High Oleic Safflower Oil.
500 g swap · pure NaOH
- 500 g High Oleic Safflower Oil
- 68.00 g NaOH
- 500 g Cocoa Butter
- 68.50 g NaOH
- Lye_A = Lye_B × factor
- 68.50 × 0.9927 = 68.00
Constants
SAP, iodine, INS
| Metric | High Oleic Safflower Oil | Cocoa Butter | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1360 | 0.1370 | -0.0010 |
| KOH SAP (pure) | 0.1900 | 0.1930 | -0.0030 |
| KOH SAP (90%) | 0.2111 | 0.2144 | -0.0033 |
| Iodine value | 93 | 37 | +56 |
| INS | 97 | 157 | -60 |
| Max % of oils | 20% | 15% | +5 |
| Hardness class | soft | hard | — |
| Trace | slows | accelerates | — |
| INCI (pre-sap) | Carthamus Tinctorius (Safflower) Seed Oil | Theobroma Cacao (Cocoa) Seed Butter | — |
| INCI NaOH salt | Sodium Safflowerate | Sodium Cocoa Butterate | — |
| INCI KOH salt | Potassium Safflowerate | Potassium Cocoa Butterate | — |
Fatty acids
Eight-acid profile
| Metric | High Oleic Safflower 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 | 5.0% | 28.0% | -23.0 |
| Stearic C18:0 | 2.0% | 35.0% | -33.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 77.0% | 33.0% | +44.0 |
| Linoleic C18:2 | 15.0% | 3.0% | +12.0 |
| Linolenic C18:3 | 0.0% | 0.0% | 0.0 |
Quality
Physical contribution
| Metric | High Oleic Safflower Oil | Cocoa Butter | Δ A−B |
|---|---|---|---|
| Hardness | 7.0 | 63.0 | -56.0 |
| Cleansing | 0.0 | 0.0 | 0.0 |
| Conditioning | 92.0 | 36.0 | +56.0 |
| Bubbly lather | 0.0 | 0.0 | 0.0 |
| Creamy lather | 7.0 | 63.0 | -56.0 |
| Longevity | 7.0 | 63.0 | -56.0 |