Oil A
Beef TallowBos taurus
NaOH 0.1410
Load 500 gHead-to-head
Beef Tallow vs Mango Butter
hard
hard
Oil B
Mango ButterMangifera indica
NaOH 0.1280
Load 500 gSubstitution factor
NaOH SAP A 0.1410NaOH SAP B 0.1280A / B = 0.1410 / 0.1280
1.1016
Multiply your lye amount by 1.1016 when swapping Beef Tallow for Mango Butter.
Inverse 0.9078 when swapping Mango Butter for Beef Tallow.
500 g swap · pure NaOH
- 500 g Beef Tallow
- 70.50 g NaOH
- 500 g Mango Butter
- 64.00 g NaOH
- Lye_A = Lye_B × factor
- 64.00 × 1.1016 = 70.50
Constants
SAP, iodine, INS
| Metric | Beef Tallow | Mango Butter | Δ A−B |
|---|---|---|---|
| NaOH SAP (pure) | 0.1410 | 0.1280 | +0.0130 |
| KOH SAP (pure) | 0.1990 | 0.1800 | +0.0190 |
| KOH SAP (90%) | 0.2211 | 0.2000 | +0.0211 |
| Iodine value | 45 | 45 | 0 |
| INS | 147 | 119 | +28 |
| Max % of oils | 50% | 15% | +35 |
| Hardness class | hard | hard | — |
| Trace | slows | slows | — |
| INCI (pre-sap) | Tallow | Mangifera Indica (Mango) Seed Butter | — |
| INCI NaOH salt | Sodium Tallowate | Sodium Mango Butterate | — |
| INCI KOH salt | Potassium Tallowate | Potassium Mango Butterate | — |
Fatty acids
Eight-acid profile
| Metric | Beef Tallow | Mango Butter | Δ A−B |
|---|---|---|---|
| Lauric C12:0 | 2.0% | 0.0% | +2.0 |
| Myristic C14:0 | 3.0% | 0.0% | +3.0 |
| Palmitic C16:0 | 29.0% | 8.0% | +21.0 |
| Stearic C18:0 | 18.0% | 42.0% | -24.0 |
| Ricinoleic C18:1-OH | 0.0% | 0.0% | 0.0 |
| Oleic C18:1 | 42.0% | 45.0% | -3.0 |
| Linoleic C18:2 | 3.0% | 4.0% | -1.0 |
| Linolenic C18:3 | 1.0% | 0.0% | +1.0 |
Quality
Physical contribution
| Metric | Beef Tallow | Mango Butter | Δ A−B |
|---|---|---|---|
| Hardness | 52.0 | 50.0 | +2.0 |
| Cleansing | 5.0 | 0.0 | +5.0 |
| Conditioning | 46.0 | 49.0 | -3.0 |
| Bubbly lather | 5.0 | 0.0 | +5.0 |
| Creamy lather | 47.0 | 50.0 | -3.0 |
| Longevity | 47.0 | 50.0 | -3.0 |