Cold-process bench

Saponis

Head-to-head

Beef Tallow vs Lard

hard
hard

Substitution factor

NaOH SAP A 0.1410NaOH SAP B 0.1380A / B = 0.1410 / 0.1380

1.0217

Multiply your lye amount by 1.0217 when swapping Beef Tallow for Lard.

Inverse 0.9787 when swapping Lard for Beef Tallow.

500 g swap · pure NaOH

500 g Beef Tallow
70.50 g NaOH
500 g Lard
69.00 g NaOH
Lye_A = Lye_B × factor
69.00 × 1.0217 = 70.50
Reverse pair

Constants

SAP, iodine, INS

MetricBeef TallowLardΔ A−B
NaOH SAP (pure)

0.1410

0.1380

+0.0030
KOH SAP (pure)

0.1990

0.1930

+0.0060
KOH SAP (90%)

0.2211

0.2144

+0.0067
Iodine value

45

57

-12
INS

147

139

+8
Max % of oils

50%

100%

-50
Hardness class

hard

hard

—
Trace

slows

slows

—
INCI (pre-sap)

Tallow

Lard

—
INCI NaOH salt

Sodium Tallowate

Sodium Lardate

—
INCI KOH salt

Potassium Tallowate

Potassium Lardate

—

Fatty acids

Eight-acid profile

MetricBeef TallowLardΔ A−B
Lauric C12:0

2.0%

0.0%

+2.0
Myristic C14:0

3.0%

1.0%

+2.0
Palmitic C16:0

29.0%

28.0%

+1.0
Stearic C18:0

18.0%

13.0%

+5.0
Ricinoleic C18:1-OH

0.0%

0.0%

0.0
Oleic C18:1

42.0%

46.0%

-4.0
Linoleic C18:2

3.0%

6.0%

-3.0
Linolenic C18:3

1.0%

1.0%

0.0

Quality

Physical contribution

MetricBeef TallowLardΔ A−B
Hardness

52.0

42.0

+10.0
Cleansing

5.0

1.0

+4.0
Conditioning

46.0

53.0

-7.0
Bubbly lather

5.0

1.0

+4.0
Creamy lather

47.0

41.0

+6.0
Longevity

47.0

41.0

+6.0