Reference · 207 records
Saponification chart: SAP values of oils, butters and waxes
Saponification values, iodine values and fatty-acid profiles as the published ranges, with the primary document named on every record. The 100 % bar columns are the conventional soap qualities of a bar made from that oil alone.
What goes in besides the oils, from acids and salts to milks, clays and colours, has pages of its own.
Download the database as CSV or JSON, free to reuse under the ODbL.
Some published figures could not be true: the ones we checked and rejected. And what soapmaking books print for the same oils: the books checked against the sources.
Oils
Swipe the table for iodine and the three qualities.
| Ingredient | SAP, mg KOH/g | SAP NaOH | Iodine | Hardness | Cleansing | Conditioning | Source |
|---|---|---|---|---|---|---|---|
| Abyssinian Oil | 171 derived | 0.122 | 88 | 5 | 0 | 27 | Faculdade Dr. Francisco Maeda / FE-FAFRAM (Nucleus), open access; PDF served by Dialnet (Universidad de La Rioja) |
| Açaí Oil | 199 | 0.142 | 71 | 28 | 0 | 61 | Sociedade Brasileira de Fruticultura (Revista Brasileira de Fruticultura), open access via SciELO Brazil |
| Ahiflower Oil (Buglossoides Seed Oil) | 193 derived | 0.138 | 210–250 | 7 | 0 | 91 | European Food Safety Authority (EFSA Journal), copy hosted by the German Federal Institute for Risk Assessment (BfR) |
| Algal Oil - High Oleic (Prototheca moriformis) | 191 derived | 0.136 | — | 8 | 0 | 90 | TerraVia Holdings, Inc. (now Corbion Biotech), via Burdock Group; published by the US Food and Drug Administration |
| Almond Oil (Sweet Almond Oil) | 183–207 | 0.139 | 85–109 | 8 | 0 | 94 | Codex Alimentarius Commission (FAO/WHO) |
| Amaranth Seed Oil | not published | — | 120–140 | — | — | — | Szarlat M. i W. Lenkiewicz s.j., Zawady, Poland (oil producer), product specification published as supplementary material |
| Andiroba Oil | 189.36–194 | 0.137 | 59.2–71 | 37 | 0 | 61 | Wiley / Hindawi (Oxidative Medicine and Cellular Longevity), open-access copy via PubMed Central |
| Apple Seed Oil | 192 derived | 0.137 | 121–127 | 9 | 0 | 87 | MDPI (Foods), open-access copy via PubMed Central; supplementary file via Europe PMC |
| Apricot Kernel Oil | 185–195 | 0.135 | 90–115 | 10 | 2 | 91 | Gustav Heess GmbH (oil producer/refiner), product specification sheet |
| Arachis Oil - High Oleic (High-Oleic Peanut Oil) | 189 derived | 0.135 | — | 8 | 0 | 84 | Elsevier (Ultrasonics Sonochemistry), open access via PubMed Central |
| Arachis Oil (Peanut Oil) | 187–196 | 0.137 | 77–107 | 12 | 0 | 81 | Codex Alimentarius Commission (FAO/WHO) |
| Argan Oil | 189–199.1 typical 193.11 | 0.138 | 91–110 | 20 | 0 | 77 | Foods (MDPI), open access via PubMed Central |
| Aronia Seed Oil (Black Chokeberry) | 191 derived | 0.136 | — | 6 | 0 | 93 | PlantFAdb, Michigan State University (fatplants.net), based on the SOFA database of the Max Rubner-Institut; Ohlrogge J. et al. (2018) PlantFAdb, The Plant Journal 96:1299-1308 |
| Avocado Oil | 170–202 | 0.133 | 75–95 | 18 | 0 | 78 | Gustav Heess GmbH (oil producer/refiner), product specification sheet |
| Babassu Oil | 245–256 | 0.179 | 10–18 | 79 | 67 | 19 | Codex Alimentarius Commission (FAO/WHO) |
| Baobab Oil | 186.83–196.87 | 0.137 | 85.89–90.7 | 25 | 0 | 65 | Journal of Lipids (Hindawi) via PubMed Central |
| Beech Nut Oil | 191 derived | 0.136 | — | 10 | 0 | 81 | MDPI (Nutraceuticals), open access (CC BY 4.0); read in the Internet Archive capture of the publisher page |
| Black Cumin Seed Oil | 185–205 | 0.139 | 104.37–140 | 16 | 0 | 81 | MDPI (Molecules), open-access copy via PubMed Central |
| Blackcurrant Seed Oil | 193 derived | 0.137 | 139–142.9 | 8 | 0 | 102 | Materials (MDPI) via PubMed Central |
| Blueberry Seed Oil | 192 derived | 0.137 | — | 6 | 0 | 93 | MDPI (Molecules), open-access copy via PubMed Central |
| Borage Oil | 184–195 | 0.135 | 120–160 | 15 | 0 | 77 | Antioxidants (MDPI) via PubMed Central |
| Brazil Nut Oil | 178.5–191.62 typical 191.62 | 0.137 | 85.8–95 | 25 | 0 | 70 | Pharmacognosy Magazine (Phcog.Net / EManuscript) |
| Broccoli Seed Oil | 168–190 | 0.128 | 86–120 | 7 | 0 | 51 | Frontiers in Nutrition, open-access copy via PubMed Central |
| Buriti Oil | 188.51–189.91 typical 189.21 | 0.135 | 69.7–76.38 | 18 | 0 | 81 | Universidade Federal de Santa Maria (Ciencia Rural), open access via SciELO Brazil |
| Camelina Oil | 187.8 | 0.134 | 104.7 | 9 | 0 | 70 | University of Zagreb, Faculty of Food Technology and Biotechnology (Food Technology and Biotechnology), open access |
| Camellia Oil (Camellia japonica seed oil) | 188–194 | 0.136 | 78–83 | — | — | — | Ministry of Health, Labour and Welfare, Japan (Japanese Pharmacopoeia, 18th Edition, English version) |
| Camellia Oleifera Seed Oil (Youcha Oil) | 187–199 | 0.138 | 83–89 | 12 | 0 | 87 | Codex Alimentarius Commission (FAO/WHO) |
| Carrot Seed Oil (fixed oil) | not published | — | — | — | — | — | PlantFAdb, Michigan State University (fatplants.net), based on the SOFA database of the Max Rubner-Institut; Ohlrogge J. et al. (2018) PlantFAdb, The Plant Journal 96:1299-1308 |
| Cashew Nut Oil | 192 derived | 0.137 | 75.214–79.736 | 17 | 0 | 82 | Wiley (Journal of Food Science, IFT), open access via PubMed Central |
| Castor Oil | 176–182 | 0.128 | 83–88 | 5 | 0 | 99 | United States Pharmacopeial Convention (USP 35 page scan hosted at drugfuture.com) |
| Cherry Kernel Oil | 180–191 typical 184 | 0.131 | 118–123 typical 120 | 9 | 0 | 79 | MDPI (Molecules), open-access copy via PubMed Central |
| Chia Seed Oil disputed | 197–222.66 typical 197 | 0.140 | 180–220 typical 197 | 10 | 0 | 88 | MDPI (Foods), open-access copy via PubMed Central |
| Coconut Oil | 248–265 | 0.183 | 6.3–10.6 | 80 | 68 | 9 | Codex Alimentarius Commission (FAO/WHO) |
| Coffee Seed Oil | 185.86 | 0.132 | 88.91 | 45 | 0 | 51 | PLOS (PLoS ONE), open-access copy via PubMed Central |
| Cohune Oil | 241.2–256.5 typical 254.6 | 0.181 | 11–18.9 typical 12.7 | 76 | 64 | 12 | PlantFAdb (Michigan State University), based on the Seed Oil Fatty Acids (SOFA) database of the Max Rubner-Institut |
| Coriander Seed Oil (fixed oil) | 186–198 | 0.137 | 88–102 | 5 | 0 | 28 | European Commission (Official Journal of the European Union L 85, 21.3.2014, p. 13) |
| Cottonseed Oil | 189–198 | 0.138 | 100–123 | 27 | 1 | 71 | Codex Alimentarius Commission (FAO/WHO) |
| Cranberry Seed Oil | 180–200 | 0.135 | 140–190 | 6 | 0 | 93 | MDPI (Molecules), open-access copy via PubMed Central |
| Cucumber Seed Oil | 193 derived | 0.138 | — | 27 | 0 | 73 | MDPI (Foods), open-access copy via PubMed Central |
| Date Seed Oil | 214.85–225.59 | 0.157 | 48.84–60.59 | 44 | 30 | 55 | Journal of Microbiology, Biotechnology and Food Sciences (Slovak University of Agriculture in Nitra), open access |
| Echium Seed Oil | 193 derived | 0.138 | — | 11 | 0 | 87 | American Chemical Society (ACS Omega), open access via PubMed Central |
| Evening Primrose Oil | 187.35 | 0.134 | 125–165 | 8 | 0 | 92 | MDPI (Pharmaceuticals), open-access copy via PubMed Central |
| Flaxseed Oil (Linseed Oil) | 185–197 | 0.136 | 170–211 | 9 | 0 | 90 | Codex Alimentarius Commission (FAO/WHO) |
| Grapeseed Oil | 188–194 | 0.136 | 128–150 | 13 | 0 | 89 | Codex Alimentarius Commission (FAO/WHO) |
| Green Tea Seed Oil (Camellia sinensis) | 181–187 | 0.131 | 86.6–91.9 | 18 | 0 | 81 | Academic Journals (African Journal of Biotechnology), open access via African Journals Online |
| Guava Seed Oil | 185–200 typical 191.01 | 0.136 | 125–140 typical 134.25 | 15 | 0 | 83 | Amazon Oil (producer), Ananindeua, Para, Brazil |
| Hazelnut Oil | 188–198 | 0.138 | 81–95 | 9 | 0 | 93 | Codex Alimentarius Commission (FAO/WHO) |
| Hemp Seed Oil | 192 derived | 0.137 | 145–170 | 11 | 0 | 90 | Gustav Heess GmbH (oil producer/refiner), product specification sheet |
| Inajá Kernel Oil | 244 derived | 0.174 | — | 77 | 66 | 13 | PlantFAdb (Michigan State University), based on the Seed Oil Fatty Acids (SOFA) database of the Max Rubner-Institut |
| Inajá Oil | 199 derived | 0.142 | — | 35 | 11 | 62 | Sociedade Brasileira de Quimica (Journal of the Brazilian Chemical Society), open access via SciELO Brazil |
| Jatropha Oil | 196.7 | 0.140 | 96–102 typical 102 | 23 | 1 | 77 | PlantFAdb (Michigan State University), based on the Seed Oil Fatty Acids (SOFA) database of the Max Rubner-Institut |
| Kapok Seed Oil | not published | — | — | — | — | — | PlantFAdb, Michigan State University (fatplants.net); Ohlrogge et al. 2018, The Plant Journal 96:1299-1308, based on the SOFA database of the Max Rubner-Institut |
| Karanja Oil | 185–195 | 0.135 | 80–90 | 17 | 0 | 79 | Springer (Physiology and Molecular Biology of Plants), open-access copy via PubMed Central |
| Kiwi Seed Oil | 193 derived | 0.138 | — | 8 | 0 | 92 | PlantFAdb, Michigan State University (fatplants.net); Ohlrogge et al. 2018, The Plant Journal 96:1299-1308, based on the SOFA database of the Max Rubner-Institut |
| Kukui Nut Oil | 191.3–198.81 typical 191.3 | 0.136 | 162 | 7 | 0 | 84 | Proceedings of the Indiana Academy of Science (IUPUI Open Journals) |
| Kusum Oil disputed | not published | — | — | — | — | — | PlantFAdb (Michigan State University), based on the Seed Oil Fatty Acids (SOFA) database of the Max Rubner-Institut |
| Laurel Berry Oil disputed | 198–199 | 0.142 | 68–80 | 39 | 20 | 61 | International Journal of Chemistry and Technology (DergiPark) |
| Macadamia Nut Oil | 194.3–195.8 | 0.139 | 77.7–82.7 | 13 | 1 | 66 | Emirates Journal of Food and Agriculture |
| Macaúba Kernel Oil | 238 derived | 0.169 | — | 62 | 50 | 30 | Sociedade Brasileira de Fruticultura (Revista Brasileira de Fruticultura), open access via SciELO Brazil |
| Macaúba Pulp Oil | 210.5 | 0.150 | 75.43 | 23 | 1 | 74 | Sociedade Brasileira de Fruticultura (Revista Brasileira de Fruticultura), open access via SciELO Brazil |
| Maize Oil (Corn Oil) | 187–195 | 0.136 | 103–135 | 15 | 0 | 82 | Codex Alimentarius Commission (FAO/WHO) |
| Mamey Sapote Seed Oil | 198 | 0.141 | 60 | 39 | 0 | 60 | Consejo Superior de Investigaciones Cientificas (Grasas y Aceites), open access |
| Manketti Oil | 182.98–192.95 | 0.134 | 127.97–129.07 | 15 | 0 | 82 | Academic Journals (Journal of Cereals and Oilseeds), open access |
| Marula Oil | 178.6–196 | 0.134 | 70–76 | 19 | 0 | 80 | Molecules (MDPI) via PubMed Central |
| Meadowfoam Seed Oil | 170 derived | 0.121 | 94 | 1 | 0 | 2 | PlantFAdb, Michigan State University (fatplants.net); Ohlrogge J., Thrower N., Mhaske V., Stymne S., Baxter M., Yang W., Liu J., Shaw K., Shorrosh B., Zhang M., Wilkerson C., Matthaus B. (2018) PlantFAdb: a resource for exploring hundreds of plant fatty acid structures synthesized by thousands of plants and their phylogenetic relationships. The Plant Journal 96:1299-1308 |
| Medium-Chain Triglycerides (fractionated coconut oil) | 310–360 | 0.239 | ≤ 1 | 4 | 4 | 0 | United States Pharmacopeial Convention (USP 29-NF 24 text as mirrored at pharmacopeia.cn) |
| Milk Thistle Seed Oil | 184–193 | 0.134 | 119.3 | 13 | 0 | 82 | Springer (Plant Foods for Human Nutrition), open access via PubMed Central |
| Moringa Oil | 190.4–191.2 | 0.136 | 67.8–68.5 | 11 | 0 | 81 | Journal of Food Science and Technology (Springer/AFSTI) via PubMed Central |
| Mustardseed Oil | 168–184 | 0.125 | 92–125 | 4 | 1 | 45 | Codex Alimentarius Commission (FAO/WHO) |
| Neem Oil | 175–205 | 0.135 | 74.9–150 | 33 | 0 | 65 | MDPI (Recycling), open access |
| Niger Seed Oil | 188–193 | 0.136 | 110–135 | 19 | 0 | 80 | Public Library of Science (PLOS ONE), open-access copy via PubMed Central |
| Oat Oil | not published | — | 102.78–103.63 | — | — | — | Journal of Agroalimentary Processes and Technologies (Banat University of Agricultural Sciences, Timisoara) |
| Okra Seed Oil | 196 derived | 0.140 | — | 34 | 0 | 62 | Frontiers Media (Frontiers in Nutrition), open-access copy via PubMed Central |
| Olive Oil (virgin / refined / olive oil) | 184–196 | 0.135 | 75–94 | 17 | 0 | 82 | Codex Alimentarius Commission (FAO/WHO) |
| Olive-Pomace Oil (refined / blended) | 182–193 | 0.134 | 75–92 | 17 | 0 | 81 | Codex Alimentarius Commission (FAO/WHO) |
| Ouricuri Oil | 256 derived | 0.182 | — | 71 | 61 | 13 | Sociedade Brasileira de Ciencia e Tecnologia de Alimentos (Food Science and Technology), open access via SciELO Brazil |
| Palm Kernel Oil | 230–254 typical 245 | 0.175 | 14.1–21 | 76 | 66 | 18 | Codex Alimentarius Commission (FAO/WHO) |
| Palm Kernel Olein | 231–244 | 0.169 | 20–28 | 68 | 57 | 23 | Codex Alimentarius Commission (FAO/WHO) |
| Palm Kernel Stearin | 244–255 | 0.178 | 4–8.5 | 89 | 78 | 7 | Codex Alimentarius Commission (FAO/WHO) |
| Palm Oil | 190–209 | 0.142 | 50–55 | 50 | 2 | 51 | Codex Alimentarius Commission (FAO/WHO) |
| Palm Oil with a Higher Content of Oleic Acid (OxG hybrid) | 189–199 | 0.138 | 58–75 | 34 | 1 | 67 | Codex Alimentarius Commission (FAO/WHO) |
| Palm Olein | 194–202 | 0.141 | ≥ 56 | 46 | 1 | 55 | Codex Alimentarius Commission (FAO/WHO) |
| Palm Stearin | 193–205 | 0.142 | ≤ 48 | 68 | 2 | 33 | Codex Alimentarius Commission (FAO/WHO) |
| Palm Superolein | 180–205 | 0.137 | ≥ 60 | 39 | 1 | 60 | Codex Alimentarius Commission (FAO/WHO) |
| Papaya Seed Oil | 194–196.4 typical 196.4 | 0.140 | 74.8–79.95 typical 79.95 | 21 | 0 | 78 | Sociedade Brasileira de Ciencia e Tecnologia de Alimentos (Ciencia e Tecnologia de Alimentos), open access via SciELO Brazil |
| Passionfruit Seed Oil | 190.7 | 0.136 | 124.67–131 typical 128 | 12 | 0 | 87 | Brazilian Archives of Biology and Technology (Instituto de Tecnologia do Parana), open access via SciELO |
| Patauá Oil | 193.78 | 0.138 | 76.8 | 18 | 0 | 81 | Sociedade Brasileira de Ciencia e Tecnologia de Alimentos (Ciencia e Tecnologia de Alimentos), open access via SciELO Brazil |
| Peach Kernel Oil | 195–196.5 | 0.140 | 90.2–110.5 | 9 | 0 | 89 | Gustav Heess GmbH (oil producer/refiner), product specification sheet |
| Pecan Oil | 192 derived | 0.137 | — | 8 | 0 | 91 | Frontiers Media (Frontiers in Nutrition), open-access copy via PubMed Central |
| Pequi Oil | 188.41–200 | 0.138 | 48.65–52.03 | 43 | 0 | 56 | Sociedade Brasileira de Quimica (Quimica Nova), open access via SciELO Brazil |
| Perilla Seed Oil | 196.48–198.26 | 0.141 | 196.7–213.19 | 8 | 0 | 92 | Sociedade Brasileira de Ciencia e Tecnologia de Alimentos (Food Science and Technology, Campinas), open access via SciELO Brazil |
| Pine Nut Oil | not published | — | — | — | — | — | PlantFAdb, Michigan State University (fatplants.net); Ohlrogge et al. 2018, The Plant Journal 96:1299-1308, based on the SOFA database of the Max Rubner-Institut |
| Pistachio Oil | 187–196 | 0.137 | 84–98 | 13 | 0 | 82 | Codex Alimentarius Commission (FAO/WHO) |
| Plum Kernel Oil | 150.86–198 | 0.124 | 98.04–102.97 | 7 | 0 | 92 | International Agrophysics (Institute of Agrophysics, Polish Academy of Sciences) |
| Pomegranate Seed Oil | 167.9–195 typical 167.9 | 0.120 | 219–248.14 | 8 | 0 | 93 | Food Chemistry: X (Elsevier) via PubMed Central |
| Poppy Seed Oil | 186–194 | 0.135 | 133–143 | 11 | 0 | 89 | MDPI (Foods), open-access copy via PubMed Central |
| Pracaxi Oil | 180 | 0.128 | 68 | 5 | 0 | 69 | Empresa Brasileira de Pesquisa Agropecuaria (Embrapa) / Ministerio do Meio Ambiente |
| Prickly Pear Seed Oil | 160.2–186.63 typical 186.63 | 0.133 | 101.35–130.5 typical 130.5 | 15 | 0 | 82 | Oriental Scientific Publishing Company (Biosciences Biotechnology Research Asia), open access |
| Pumpkin Seed Oil | 186–193 typical 188.3 | 0.134 | 110–133.21 | 18 | 0 | 82 | MDPI (Molecules), open-access copy via PubMed Central |
| Rapeseed Oil - Low Erucic Acid (Canola Oil) | 182–193 | 0.134 | 105–126 | 7 | 0 | 93 | Codex Alimentarius Commission (FAO/WHO) |
| Rapeseed Oil - Low Erucic, High Oleic (High-Oleic Canola Oil) | 191 derived | 0.136 | — | 6 | 0 | 91 | USDA Agricultural Research Service - FoodData Central (SR Legacy) |
| Rapeseed Oil (high erucic acid) | 168–181 | 0.124 | 94–120 | 6 | 0 | 60 | Codex Alimentarius Commission (FAO/WHO) |
| Raspberry Seed Oil | 175–191 typical 191 | 0.136 | 150–180 | 3 | 0 | 95 | MDPI (Molecules), open-access copy via PubMed Central |
| Rice Bran Oil | 180–199 | 0.135 | 90–115 | 22 | 1 | 76 | Codex Alimentarius Commission (FAO/WHO) |
| Rosehip Seed Oil | 193.47 | 0.138 | 170.04 | 6 | 0 | 92 | CSIC (Grasas y Aceites), open access |
| Rubber Seed Oil | 182.12 | 0.130 | 135.79 | 20 | 0 | 79 | BioMed Central (Lipids in Health and Disease), open access via PubMed Central |
| Sacha Inchi Oil | 184.7–185.7 typical 185.2 | 0.132 | 192.1–194.1 typical 193.1 | 7 | 0 | 93 | Consejo Superior de Investigaciones Cientificas (Grasas y Aceites) |
| Safflowerseed Oil | 186–198 | 0.137 | 136–148 | 9 | 0 | 90 | Codex Alimentarius Commission (FAO/WHO) |
| Safflowerseed Oil - High Oleic Acid | 186–194 | 0.135 | 80–100 | 7 | 0 | 92 | Codex Alimentarius Commission (FAO/WHO) |
| Sapucaia Nut Oil | 193 derived | 0.137 | — | 22 | 0 | 80 | Elsevier (Food Research International); author copy deposited in Embrapa's repository Alice |
| Sea Buckthorn Pulp Oil | 149.5–229.2 | 0.135 | 60–71 | 33 | 0 | 40 | PCSIR (Pakistan Journal of Scientific and Industrial Research) |
| Sea Buckthorn Seed Oil | 193 derived | 0.138 | — | 11 | 0 | 86 | Public Library of Science (PLoS ONE), open-access copy via PubMed Central |
| Sesameseed Oil | 186–195 | 0.136 | 104–120 | 16 | 0 | 83 | Codex Alimentarius Commission (FAO/WHO) |
| Shea Olein | 179.3–182.9 | 0.129 | 64.2–69.2 | 35 | 0 | 62 | BUNGE Loders Croklaan BV (producer); GRAS notice prepared by GRAS Associates, LLC, published in the U.S. FDA GRAS Notice Inventory |
| Soya Bean Oil - High Oleic Acid | 188–192 | 0.135 | 75–95 | 10 | 0 | 88 | Codex Alimentarius Commission (FAO/WHO) |
| Soya Bean Oil (Soybean Oil) | 189–195 | 0.137 | 124–139 | 15 | 0 | 85 | Codex Alimentarius Commission (FAO/WHO) |
| Strawberry Seed Oil | 192 derived | 0.137 | — | 3 | 0 | 96 | MDPI (International Journal of Molecular Sciences), open-access copy via PubMed Central |
| Sunflower Seed Oil - High Stearic, High Oleic | 190 derived | 0.136 | 65.8 | 25 | 0 | 72 | MDPI (Foods), open access via PubMed Central |
| Sunflowerseed Oil | 188–194 | 0.136 | 118–141 | 11 | 0 | 88 | Codex Alimentarius Commission (FAO/WHO) |
| Sunflowerseed Oil - High Oleic Acid | 182–194 | 0.134 | 78–90 | 8 | 0 | 93 | Codex Alimentarius Commission (FAO/WHO) |
| Sunflowerseed Oil - Mid Oleic Acid | 190–191 | 0.136 | 94–122 | 9 | 1 | 90 | Codex Alimentarius Commission (FAO/WHO) |
| Tamanu Oil | 193.5–202 | 0.141 | 113.6 | 27 | 0 | 71 | Ho Chi Minh City University of Food Industry (Journal of Science Technology and Food) |
| Tamarind Seed Oil disputed | 190 derived | 0.135 | — | 24 | 0 | 65 | PlantFAdb, Michigan State University (fatplants.net), based on the SOFA database of the Max Rubner-Institut; Ohlrogge J. et al. (2018) PlantFAdb, The Plant Journal 96:1299-1308 |
| Tiger Nut Oil | 183–197 | 0.135 | — | 21 | 0 | 78 | European Food Safety Authority (EFSA Journal, Wiley-VCH on behalf of EFSA), open-access copy via PubMed Central |
| Tomato Seed Oil | 193 derived | 0.138 | 128.59 | 20 | 0 | 81 | MDPI (Foods), open-access copy via PubMed Central |
| Walnut Oil | 189–198 | 0.138 | 132–162 | 9 | 0 | 90 | Codex Alimentarius Commission (FAO/WHO) |
| Watermelon Seed Oil | 181.12–205.57 | 0.138 | 97.1–118.61 | 28 | 0 | 68 | Consejo Superior de Investigaciones Cientificas (Grasas y Aceites), open access |
| Wheat Germ Oil | 180–200 | 0.135 | 115.47 | 18 | 0 | 79 | Food and Nutrition Sciences (Scientific Research Publishing) |
| Ximenia Oil disputed | 165.2–175 | 0.121 | 77.4–90 | 2 | 0 | 35 | MDPI (Biomolecules), open access via PubMed Central |
| Yangu Oil disputed | 184.1 | 0.131 | 80.2–102.4 typical 102.4 | 28 | 0 | 71 | AOCS / Springer (Journal of the American Oil Chemists' Society) - publisher-deposited abstract only |
Butters
| Ingredient | SAP, mg KOH/g | SAP NaOH | Iodine | Hardness | Cleansing | Conditioning | Source |
|---|---|---|---|---|---|---|---|
| Bacuri Butter | 205.1–222 | 0.152 | 44.96–55 | 49 | 3 | 40 | Instituto Nacional de Pesquisas da Amazonia (Acta Amazonica), open access via SciELO Brazil |
| Cocoa Butter (Theobroma Oil) | 188–198 | 0.138 | 33–42 | 61 | 0 | 38 | United States Pharmacopeial Convention (USP 29-NF 24 text as mirrored at pharmacopeia.cn) |
| Cupuaçu Butter | 190.92–190.92 | 0.136 | 74.3–74.3 | 41 | 1 | 57 | Grasas y Aceites (CSIC) |
| Dhupa Fat | 187–192 typical 191.1 | 0.136 | 36–43 typical 36.72 | 57 | 1 | 43 | Indian Chemical Society (Journal of the Indian Chemical Society); scan hosted on Zenodo |
| Dika Butter | 244.6–246 | 0.175 | 4.1–5.2 | 99 | 92 | 1 | PlantFAdb (Michigan State University), based on the Seed Oil Fatty Acids (SOFA) database of the Max Rubner-Institut |
| Illipe Butter | 180–200 | 0.135 | 25–38 | 63 | 0 | 32 | Heliyon (Cell Press/Elsevier), open access via PubMed Central |
| Kokum Butter | 187–191.7 | 0.135 | 32–40 | 59 | 1 | 42 | Food Safety and Standards Authority of India (FSSAI), Ministry of Health and Family Welfare, Government of India |
| Mafura Butter | 197.3 | 0.141 | 45 | 54 | 0 | 45 | MDPI (Plants), open access via PubMed Central |
| Mango Butter | 185–198 | 0.137 | 32–57 | 49 | 0 | 46 | Indian Standards Institution (now Bureau of Indian Standards) |
| Mowrah Butter | 187–196 | 0.137 | 58–70 typical 61.1 | 43 | 0 | 53 | Japan Oil Chemists' Society (Journal of Oleo Science), open access via J-STAGE |
| Murumuru Butter | 200–210 typical 205 | 0.146 | 11–19.6 | 94 | 91 | 4 | Biomolecules (MDPI) |
| Nutmeg Butter disputed | not published | — | — | — | — | — | PlantFAdb (Michigan State University), based on the Seed Oil Fatty Acids (SOFA) database of the Max Rubner-Institut |
| Phulwara Butter | 192.5–199.4 | 0.140 | 43.8–47.4 | 65 | 0 | 35 | PlantFAdb (Michigan State University), based on the Seed Oil Fatty Acids (SOFA) database of the Max Rubner-Institut |
| Refined Shea Butter | 160–200 typical 183 | 0.130 | 55–75 | 47 | 0 | 55 | AAK AB, Personal Care division (oil producer/refiner) |
| Sal Butter | 180–195 | 0.134 | 31–45 | 53 | 0 | 39 | Journal of the Oil Technologists' Association of India (CSIR-CFTRI institutional repository) |
| Shea Butter | 179.3–190 typical 183 | 0.130 | 30–75 | 45 | 0 | 54 | Journal of Oleo Science (Japan Oil Chemists' Society), open access via J-STAGE |
| Shea Stearin | 190 derived | 0.135 | — | 63 | 0 | 35 | AAK USA Inc. (producer); GRAS notice prepared by Exponent, Inc., published in the U.S. FDA GRAS Notice Inventory |
| Tucuma Butter | 181.9–182.9 typical 182.42 | 0.130 | 2.78–2.78 | 82 | 76 | 1 | Revista de Ciencias Farmaceuticas Basica e Aplicada (UFOPA) |
| Ucuuba Butter | 181.1–220 | 0.143 | — | 100 | 92 | 0 | Revista de Ciencias Farmaceuticas Basica e Aplicada (UFOPA) |
Animal fats
| Ingredient | SAP, mg KOH/g | SAP NaOH | Iodine | Hardness | Cleansing | Conditioning | Source |
|---|---|---|---|---|---|---|---|
| Bear Fat (black bear) | 196 derived | 0.139 | — | 35 | 1 | 64 | Berryman Institute - Human-Wildlife Conflicts (open access; journal archive hosted on DigitalCommons@University of Nebraska-Lincoln) |
| Camel Hump Fat | 197.75 | 0.141 | — | 57 | 6 | 30 | Frontiers Media - Frontiers in Nutrition (open access via PubMed Central) |
| Chicken Fat | 196 derived | 0.140 | — | 31 | 1 | 61 | MDPI - Foods (open access via PubMed Central) |
| Cod Liver Oil | 180–192 | 0.133 | 145–180 | 17 | 4 | 22 | Codex Alimentarius Commission (FAO/WHO) |
| Deer Tallow (sika deer) | 201 derived | 0.143 | — | 56 | 3 | 32 | Japan Society for Bioscience, Biotechnology, and Agrochemistry (Bioscience, Biotechnology, and Biochemistry), via J-STAGE |
| Deer Tallow (white-tailed deer) | 191–196.7 typical 193.5 | 0.138 | 27.4–34.4 typical 30.4 | — | — | — | American Society for Biochemistry and Molecular Biology (Journal of Biological Chemistry), open access at jbc.org |
| Duck Fat | 196 derived | 0.140 | — | 32 | 1 | 61 | Asian-Australasian Association of Animal Production Societies (Animal Bioscience), open-access copy via PubMed Central |
| Edible Tallow (beef/mutton dripping) | 190–202 | 0.140 | 40–53 | 52 | 4 | 43 | Codex Alimentarius Commission (FAO/WHO) |
| Egg Yolk Oil | 173.75–183.14 | 0.127 | — | 32 | 0 | 62 | Springer / Association of Food Scientists & Technologists (India) - Journal of Food Science and Technology (open access via PubMed Central) |
| Emu Oil | 190–200 | 0.139 | 72.67 | 35 | 0 | 60 | MDPI - Nutrients (open access via PubMed Central) |
| Goat Tallow | not published | — | — | — | — | — | MDPI - Animals (open access via PubMed Central) |
| Goose Fat | 195 | 0.139 | 86.8 | 29 | 1 | 67 | MDPI - Foods (open access via PubMed Central) |
| Horse Fat (horse oil) disputed | 185.3–187.3 | 0.133 | 57.5–57.6 | 39 | 5 | 48 | Korean Society of Food Science and Technology (Korean Journal of Food Science and Technology), via KoreaScience (KISTI) |
| Lard (pure rendered pork fat) | 192–203 | 0.141 | 55–65 | 42 | 2 | 55 | Codex Alimentarius Commission (FAO/WHO) |
| Menhaden Oil | 180–200 | 0.135 | ≥ 120 | 32 | 10 | 14 | Codex Alimentarius Commission (FAO/WHO) |
| Milk Fat / Ghee | 217–235 | 0.161 | 22.6–50.6 typical 29.21 | 50 | 12 | 21 | SciELO Brazil - Food Science and Technology (Campinas), SBCTA (open access) |
| Mink Oil | 190–210 | 0.143 | 80–90 | 26 | 4 | 51 | PLOS - PLoS ONE (open access via PubMed Central) |
| Mutton Tallow (sheep tallow) | 190–202 | 0.140 | 33.8–43.9 typical 38.6 | 58 | 3 | 41 | CSIC - Grasas y Aceites (open access) |
| Neatsfoot Oil | 192–198 | 0.139 | 67–75 | — | — | — | Indian Standards Institution (now Bureau of Indian Standards) |
| Ostrich Oil | 197.97–200 typical 200 | 0.143 | 70.75–76 typical 76 | 40 | 1 | 52 | Wiley - Food Science & Nutrition (open access via PubMed Central) |
| Premier Jus (oleo stock) | 190–200 | 0.139 | 36–47 | 52 | 4 | 43 | Codex Alimentarius Commission (FAO/WHO) |
| Rendered Pork Fat | 192–203 | 0.141 | 60–72 | 42 | 2 | 55 | Codex Alimentarius Commission (FAO/WHO) |
| Turkey Fat | 196 derived | 0.140 | — | 29 | 1 | 61 | Food Science and Technology (Odesa, Ukraine; journals.ontu.edu.ua) - open-access journal, CC BY |
Waxes
| Ingredient | SAP, mg KOH/g | SAP NaOH | Iodine | Hardness | Cleansing | Conditioning | Source |
|---|---|---|---|---|---|---|---|
| Bayberry Wax disputed | 188–225 | 0.147 | — | 101 | 25 | 0 | Koster Keunen, Inc. (wax producer, Watertown, Connecticut) |
| Beeswax (yellow / white) | 87–104 | 0.068 | — | — | — | — | Joint FAO/WHO Expert Committee on Food Additives (JECFA), FAO |
| Candelilla Wax | 43–65 | 0.038 | — | — | — | — | FAO/WHO Joint Expert Committee on Food Additives (JECFA), FAO |
| Carnauba Wax | 78–95 | 0.062 | — | — | — | — | FAO/WHO Joint Expert Committee on Food Additives (JECFA), FAO |
| Japan Wax | 200–235 typical 220 | 0.157 | 5–30 typical 10.2 | 84 | 0 | 4 | Ministry of Health, Labour and Welfare, Japan (MHLW) |
| Jojoba Oil | 93 | 0.066 | 81–94.75 | 2 | 0 | 12 | MDPI (Molecules), open-access copy via PubMed Central |
| Lanolin (Wool Fat) | 90–105 | 0.070 | 18–36 | — | — | — | Gustav Heess GmbH (oil producer/refiner), product specification sheet |
| Rice Bran Wax | 75–120 | 0.070 | ≤ 20 | — | — | — | Koster Keunen, Inc. (wax producer, Watertown CT) |
| Soy Wax (Hydrogenated Soybean Oil) | 191 derived | 0.136 | ≤ 4 | 97 | 1 | 5 | Koster Keunen, Inc. (wax producer, Watertown CT) |
| Sunflower Wax | 84–98 | 0.065 | — | — | — | — | Koster Keunen, Inc. (wax producer, Watertown CT) |
Fatty acids
| Ingredient | SAP, mg KOH/g | SAP NaOH | Iodine | Hardness | Cleansing | Conditioning | Source |
|---|---|---|---|---|---|---|---|
| Arachidic Acid | 180 derived | 0.128 | — | 0 | 0 | 0 | Thermo Fisher Scientific (Thermo Scientific Chemicals brand, formerly Alfa Aesar) |
| Behenic Acid | 166 derived | 0.119 | — | 0 | 0 | 0 | Koster Keunen, Inc. (wax producer, Watertown, Connecticut) |
| Capric Acid | 322–330 | 0.232 | ≤ 0.5 | 1 | 1 | 0 | Wilmar International Ltd (oleochemicals producer) |
| Caprylic Acid | 384–391 | 0.276 | ≤ 0.5 | 0 | 0 | 0 | Wilmar International Ltd (oleochemicals producer) |
| Coconut Fatty Acid (distilled, whole cut) | 266–275 | 0.193 | 7–11 | 82 | 68 | 11 | Wilmar International Ltd (oleochemicals producer) |
| Erucic Acid (technical, ~90 %) | not published | — | — | — | — | — | Thermo Fisher Scientific (Thermo Scientific Chemicals brand, formerly Alfa Aesar) |
| Lauric Acid | 279–283 | 0.200 | ≤ 0.2 | 100 | 100 | 0 | Wilmar International Ltd (oleochemicals producer) |
| Linoleic Acid | 200 derived | 0.143 | — | 0 | 0 | 99 | Thermo Fisher Scientific (Thermo Scientific Chemicals brand, formerly Acros Organics) |
| Myristic Acid | 245–249 | 0.176 | ≤ 0.5 | 102 | 100 | 0 | Wilmar International Ltd (oleochemicals producer) |
| Oleic Acid | 197–207 typical 197 | 0.140 | 88–96 typical 90 | 3 | 0 | 88 | Wilmar International Ltd (oleochemicals producer) |
| Palm Fatty Acid Distillate (PFAD) | 195.23–219.64 typical 205.71 | 0.147 | 38.49–63.1 typical 51.24 | 49 | 0 | 48 | Japan Oil Chemists' Society, Journal of Oleo Science (open access via J-STAGE) |
| Palmitic Acid | 218–221 | 0.156 | ≤ 1 | 102 | 2 | 0 | Wilmar International Ltd (oleochemicals producer) |
| Ricinoleic Acid (technical, castor oil fatty acids) | 185–190 | 0.134 | 85–90 | 0 | 0 | 86 | Traquisa (Transformaciones Quimicas Industriales, S.A., Barbera del Valles, Spain - castor-oil derivatives producer) |
| Stearic Acid (triple-pressed, ~50:50 C16/C18) | 206–212 | 0.149 | ≤ 0.5 | 101 | 2 | 2 | Wilmar International Ltd (oleochemicals producer) |
| Tall Oil Fatty Acids (TOFA, low-rosin grade) | 197 | 0.140 | 130 | 0 | 0 | 87 | Arizona Chemical Company, LLC (tall oil refiner; now part of Kraton Corporation) |
Other
| Ingredient | SAP, mg KOH/g | SAP NaOH | Iodine | Hardness | Cleansing | Conditioning | Source |
|---|---|---|---|---|---|---|---|
| Avocado Butter (blend) | 175–200 typical 191 | 0.136 | 50–80 typical 61 | — | — | — | Madar Corporation Ltd (brand biOrigins), Fordingbridge, UK: the blender's own documents |
| Coffee Butter (blend) | 175–200 | 0.134 | 65–85 | — | — | — | The Hallstar Company (producer; Biochemica brand), product information sheet as distributed by Glenn Corporation |
| Hard Fat (Adeps solidus) | 210–260 | 0.168 | ≤ 3 | — | — | — | Sasol Germany GmbH Oleochemicals (now IOI Oleo GmbH) - manufacturer product information |
| Hydrogenated Castor Oil (Castor Wax) | 176–182 | 0.128 | ≤ 5 | 13 | 0 | 0 | British Pharmacopoeia Commission / MHRA (BP 2024 text reproducing European Pharmacopoeia monograph 1497, as mirrored at drugfuture.com) |
| Hydrogenated Coconut Oil | 248–265 | 0.183 | ≤ 2 | 86 | 66 | 2 | United States Pharmacopeial Convention (USP 35-NF 30 text as mirrored at drugfuture.com) |
| Hydrogenated Cottonseed Oil | 198 | 0.141 | 6 | 98 | 1 | 5 | United States Pharmacopeial Convention (USP 35-NF 30 text as mirrored at drugfuture.com) |
| Hydrogenated Palm Oil | 198 derived | 0.141 | ≤ 5 | 96 | 3 | 4 | United States Pharmacopeial Convention (USP 35-NF 30 text as mirrored at drugfuture.com) |
| Hydrogenated Vegetable Oil (NF Type I / Type II) | 175–200 | 0.134 | 0–80 | — | — | — | United States Pharmacopeial Convention (USP 29-NF 24 text as mirrored at pharmacopeia.cn) |
| Rosin | 165–185 | 0.125 | — | — | — | — | Indian Standards Institution (now Bureau of Indian Standards) |
| Vegetable Shortening (US household, partially hydrogenated) | 193 derived | 0.137 | — | 26 | 0 | 73 | USDA Agricultural Research Service - FoodData Central (SR Legacy) |
About this data
SAP is the saponification value in mg KOH per gram of fat, the AOCS/Codex convention. "SAP NaOH" is the same number scaled by 39.997/56.106 and divided by 1000, the form hobby calculators print. Ranges are shown as published; the calculator uses the typical value where one is printed and otherwise the midpoint, and every oil page says which.
The dataset is open (ODbL) and built only from primary documents: Codex Alimentarius standards, pharmacopoeia monographs, peer-reviewed papers, USDA FoodData Central, PlantFAdb and producers' own specification sheets. Nothing was copied from another calculator, a reseller or a forum. A value that could not be sourced cleanly is left blank and the gap is noted on the oil's page.
40 records carry a saponification value derived from their own fatty-acid composition rather than one read off a document, marked derived in the table. Chain lengths fix the molar mass, which fixes how much hydroxide a gram of fat consumes, so this is stoichiometry on a measured composition rather than a guess. Validated against the 36 Codex oils where both fields come from the same standard, the method's median error is 0.84 % and its 90th percentile 2.44 %, about the width of a typical published range, and it runs slightly high. Each carries a ±3 % band through to the calculator's uncertainty panel.
9 of these 207 records have neither a published nor a derivable saponification value that we could find in an allowed document. They stay here as reference, with their fatty-acid profiles and sources, but the calculator does not offer them: a lye weight computed from a guessed SAP is exactly the kind of unsourced number this dataset exists to replace. Each page names the documents that were checked.
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