Oil A
Sweet Almond OilPrunus amygdalus dulcis
NaOH 0.1360
Load 500 gHead-to-head
Sweet Almond 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 Sweet Almond Oil for Cocoa Butter.
Inverse 1.0074 when swapping Cocoa Butter for Sweet Almond Oil.
500 g swap · pure NaOH
- 500 g Sweet Almond 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 | Sweet Almond Oil | Cocoa Butter | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1360 | 0.1370 | -0.0010 |
| KOH SAP (pure) | 0.1920 | 0.1930 | -0.0010 |
| KOH SAP (90%) | 0.2133 | 0.2144 | -0.0011 |
| Iodine value | 99 | 37 | +62 |
| INS | 97 | 157 | -60 |
| Max % of oils | 25% | 15% | +10 |
| Hardness class | soft | hard | — |
| Trace | slows | accelerates | — |
| INCI (pre-sap) | Prunus Amygdalus Dulcis (Sweet Almond) Oil | Theobroma Cacao (Cocoa) Seed Butter | — |
| INCI NaOH salt | Sodium Sweet Almondate | Sodium Cocoa Butterate | — |
| INCI KOH salt | Potassium Sweet Almondate | Potassium Cocoa Butterate | — |
Fatty acids
Eight-acid profile
| Metric | Sweet Almond 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 | 7.0% | 28.0% | -21.0 |
| Stearic C18:0 | 2.0% | 35.0% | -33.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 69.0% | 33.0% | +36.0 |
| Linoleic C18:2 | 17.0% | 3.0% | +14.0 |
| Linolenic C18:3 | 0.0% | 0.0% | 0.0 |
Quality
Physical contribution
| Metric | Sweet Almond Oil | Cocoa Butter | Δ A−B |
|---|---|---|---|
| Hardness | 9.0 | 63.0 | -54.0 |
| Cleansing | 0.0 | 0.0 | 0.0 |
| Conditioning | 86.0 | 36.0 | +50.0 |
| Bubbly lather | 0.0 | 0.0 | 0.0 |
| Creamy lather | 9.0 | 63.0 | -54.0 |
| Longevity | 9.0 | 63.0 | -54.0 |