Taking Cocoa Butter out of my recipe

[soadsudz]

Hey guys so running the numbers on my soap and trying to see what makes the most sense from a business stand point. I am taking cocoa butter out of my recipe and jojoba oil and increasing the palm and shea butter wanted to know what you guys think. The numbers on lyecalc show similar qualities.

Ricinus Oil (Castor Oil)	50	1.76	0.11	5%
Olive Oil - All Grades	300	10.58	0.66	30%
Cocoa Butter	100	3.53	0.22	10%
Shea Fruit Butter	100	3.53	0.22	10%
Palm Oil	200	7.05	0.44	20%
Coconut Oil, Virgin	200	7.05	0.44	20%
Jojoba Seed Oil, Natural - All Grades	50	1.76	0.11	5%

Here is my new adjusted recipe

Olive Oil - All Grades	300	10.58	0.66	30%
Ricinus Oil (Castor Oil)	50	1.76	0.11	5%
Palm Oil	300	10.58	0.66	30%
Shea Fruit Butter	150	5.29	0.33	15%
Coconut Oil, 76 deg	200	7.05	0.44	20%

 

[DeeAnna]

You won't see much change in the fatty acid profile when you change the % of jojoba. The main fatty acid in jojoba -- eicosenoic acid --isn't tracked by the soap recipe c@lculators I'm familiar with, including Soapcalc and Lyecalc.

Cocoa butter is very roughly 1/3 palmitic, 1/3 stearic, and 1/3 oleic. Shea is very roughly 1/2 stearic and 1/2 oleic. Palm is roughly 1/2 palmitic and 1/2 oleic. So I wouldn't expect the fatty acid profile to change much by eliminating cocoa butter and increasing the palm and shea proportionately.