Oil A
Beef TallowAdeps bovis
NaOH 0.1410
Load 500 gHead-to-head
Beef Tallow vs Cocoa Butter
hard
hard
Oil B
Cocoa ButterTheobroma cacao
NaOH 0.1370
Load 500 gSubstitution factor
NaOH SAP A 0.1410NaOH SAP B 0.1370A / B = 0.1410 / 0.1370
1.0292
Multiply your lye amount by 1.0292 when swapping Beef Tallow for Cocoa Butter.
Inverse 0.9716 when swapping Cocoa Butter for Beef Tallow.
500 g swap · pure NaOH
- 500 g Beef Tallow
- 70.50 g NaOH
- 500 g Cocoa Butter
- 68.50 g NaOH
- Lye_A = Lye_B × factor
- 68.50 × 1.0292 = 70.50
Constants
SAP, iodine, INS
| Metric | Beef Tallow | Cocoa Butter | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1410 | 0.1370 | +0.0040 |
| KOH SAP (pure) | 0.1980 | 0.1930 | +0.0050 |
| KOH SAP (90%) | 0.2200 | 0.2144 | +0.0056 |
| Iodine value | 45 | 37 | +8 |
| INS | 147 | 157 | -10 |
| Max % of oils | 50% | 15% | +35 |
| Hardness class | hard | hard | — |
| Trace | neutral | accelerates | — |
| INCI (pre-sap) | Adeps Bovis (Tallow) | Theobroma Cacao (Cocoa) Seed Butter | — |
| INCI NaOH salt | Sodium Tallowate | Sodium Cocoa Butterate | — |
| INCI KOH salt | Potassium Tallowate | Potassium Cocoa Butterate | — |
Fatty acids
Eight-acid profile
| Metric | Beef Tallow | Cocoa Butter | Δ A−B |
|---|---|---|---|
| Lauric C12:0 | 0.0% | 0.0% | 0.0 |
| Myristic C14:0 | 3.0% | 0.0% | +3.0 |
| Palmitic C16:0 | 28.0% | 28.0% | 0.0 |
| Stearic C18:0 | 22.0% | 35.0% | -13.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 42.0% | 33.0% | +9.0 |
| Linoleic C18:2 | 3.0% | 3.0% | 0.0 |
| Linolenic C18:3 | 0.0% | 0.0% | 0.0 |
Quality
Physical contribution
| Metric | Beef Tallow | Cocoa Butter | Δ A−B |
|---|---|---|---|
| Hardness | 53.0 | 63.0 | -10.0 |
| Cleansing | 3.0 | 0.0 | +3.0 |
| Conditioning | 45.0 | 36.0 | +9.0 |
| Bubbly lather | 3.0 | 0.0 | +3.0 |
| Creamy lather | 50.0 | 63.0 | -13.0 |
| Longevity | 50.0 | 63.0 | -13.0 |