Reference · 120 records
Oils, butters, waxes and fatty acids
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.
Oils
| Ingredient | SAP, mg KOH/g | SAP NaOH | Iodine | Hardness | Cleansing | Conditioning | Source |
|---|---|---|---|---|---|---|---|
| Abyssinian Oil | 170 derived | 0.121 | 88 | 5 | 0 | 27 | Faculdade Dr. Francisco Maeda / FE-FAFRAM (Nucleus), open access; PDF served by Dialnet (Universidad de La Rioja) |
| Almond Oil (Sweet Almond Oil) | 183–207 | 0.139 | 85–109 | 8 | 0 | 94 | Codex Alimentarius Commission (FAO/WHO) |
| 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 |
| Apricot Kernel Oil | 185–195 | 0.135 | 90–115 | 10 | 2 | 91 | Gustav Heess GmbH (oil producer/refiner), product specification sheet |
| Arachis Oil (Peanut Oil) | 187–196 | 0.137 | 77–107 | 12 | 0 | 81 | Codex Alimentarius Commission (FAO/WHO) |
| Argan Oil | 189–199.1 (typ. 193.11) | 0.138 | 91–110 | 20 | 0 | 77 | Foods (MDPI), open access via PubMed Central |
| Avocado Oil | 194 derived | 0.138 | 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 | 175.2–196.87 | 0.133 | 85.89–90.7 | 25 | 0 | 65 | Journal of Lipids (Hindawi) via PubMed Central |
| Black Cumin Seed Oil | 188–243.52 | 0.154 | 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 |
| Borage Oil | 184–195 | 0.135 | 120–160 | 15 | 0 | 77 | Antioxidants (MDPI) via PubMed Central |
| Brazil Nut Oil | 178.5–191.62 | 0.132 | 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 (typ. 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 | 0 | 0 | 0 | Ministry of Health, Labour and Welfare, Japan (Japanese Pharmacopoeia, 18th Edition, English version) |
| 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 (typ. 184) | 0.131 | 118–123 (typ. 120) | 9 | 0 | 79 | MDPI (Molecules), open-access copy via PubMed Central |
| Chia Seed Oil | 197–222.66 | 0.150 | 180–220 (typ. 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 |
| 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 |
| 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 | 13 | 0 | 99 | Codex Alimentarius Commission (FAO/WHO) |
| Grapeseed Oil | 188–194 | 0.136 | 128–150 | 13 | 0 | 89 | Codex Alimentarius Commission (FAO/WHO) |
| 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 |
| Karanja Oil | 192 derived | 0.137 | — | 17 | 0 | 79 | Springer (Physiology and Molecular Biology of Plants), open-access copy via PubMed Central |
| Kukui Nut Oil | 191.3–212.98 | 0.144 | 162 | 7 | 0 | 84 | Proceedings of the Indiana Academy of Science (IUPUI Open Journals) |
| Macadamia Nut Oil | 194.3–195.8 | 0.139 | 77.7–82.7 | 13 | 1 | 66 | Emirates Journal of Food and Agriculture |
| Maize Oil (Corn Oil) | 187–195 | 0.136 | 103–135 | 15 | 0 | 82 | Codex Alimentarius Commission (FAO/WHO) |
| Marula Oil | 178.6–196 | 0.134 | 70–76 | 19 | 0 | 80 | Molecules (MDPI) via PubMed Central |
| Meadowfoam Seed Oil | not published | — | 94 | — | — | — | 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) |
| 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 | 159.68–194.6 | 0.126 | 74.9–150 | 33 | 0 | 65 | MDPI (Recycling), open access |
| Oat Oil | not published | — | 102.78–103.63 | — | — | — | Journal of Agroalimentary Processes and Technologies (Banat University of Agricultural Sciences, Timisoara) |
| Olive Oil (virgin / refined / olive oil) | 184–196 | 0.135 | 75–94 | 17 | 0 | 81 | Codex Alimentarius Commission (FAO/WHO) |
| Olive-Pomace Oil (refined / blended) | 182–193 | 0.134 | 75–92 | 17 | 0 | 81 | Codex Alimentarius Commission (FAO/WHO) |
| Palm Kernel Oil | 230–254 | 0.173 | 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) |
| Passionfruit Seed Oil | 190.7 | 0.136 | 124.67–131 (typ. 128) | 12 | 0 | 87 | Brazilian Archives of Biology and Technology (Instituto de Tecnologia do Parana), open access via SciELO |
| 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 |
| 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 (typ. 167.9) | 0.120 | 219–248.14 | 8 | 0 | 93 | Food Chemistry: X (Elsevier) 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 (typ. 186.63) | 0.133 | 101.35–130.5 (typ. 130.5) | 15 | 0 | 82 | Oriental Scientific Publishing Company (Biosciences Biotechnology Research Asia), open access |
| Pumpkin Seed Oil | 186–193 (typ. 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 (high erucic acid) | 168–181 | 0.124 | 94–120 | 6 | 0 | 60 | Codex Alimentarius Commission (FAO/WHO) |
| Raspberry Seed Oil | 175–191 (typ. 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 |
| Sacha Inchi Oil | 184.7–185.7 (typ. 185.2) | 0.132 | 192.1–194.1 (typ. 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) |
| 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) |
| Soya Bean Oil (Soybean Oil) | 189–195 | 0.137 | 124–139 | 15 | 0 | 85 | Codex Alimentarius Commission (FAO/WHO) |
| 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) |
| 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 | 191.22 | 0.136 | 115.47 | 18 | 0 | 79 | Food and Nutrition Sciences (Scientific Research Publishing) |
Butters
| Ingredient | SAP, mg KOH/g | SAP NaOH | Iodine | Hardness | Cleansing | Conditioning | Source |
|---|---|---|---|---|---|---|---|
| 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) |
| 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 |
| Mango Butter disputed | 167.53–188.44 | 0.127 | 44.84–59.41 | 45 | 11 | 54 | World Journal of Advanced Research and Reviews (GSC Online Press), open access |
| Murumuru Butter | 200–210 (typ. 205) | 0.146 | 11–19.6 | 94 | 91 | 4 | Biomolecules (MDPI) |
| Refined Shea Butter | 160–200 (typ. 183) | 0.130 | 62–72 | 45 | 0 | 54 | 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 | 160–200 | 0.128 | 30–75 | 45 | 0 | 54 | Journal of Oleo Science (Japan Oil Chemists' Society), open access via J-STAGE |
| Tucuma Butter | 181.9–182.9 (typ. 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 |
|---|---|---|---|---|---|---|---|
| Chicken Fat | 196 derived | 0.140 | — | 31 | 1 | 61 | MDPI - Foods (open access via PubMed Central) |
| 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 | 195 derived | 0.139 | 72.67 | 35 | 0 | 60 | MDPI - Nutrients (open access via PubMed Central) |
| Goose Fat | 195 | 0.139 | 86.8 | 27 | 1 | 64 | MDPI - Foods (open access via PubMed Central) |
| Lard (pure rendered pork fat) | 192–203 | 0.141 | 55–65 | 42 | 2 | 55 | Codex Alimentarius Commission (FAO/WHO) |
| Milk Fat / Ghee | 217–235 | 0.161 | 22.6–50.6 (typ. 29.21) | 50 | 12 | 21 | SciELO Brazil - Food Science and Technology (Campinas), SBCTA (open access) |
| Mutton Tallow (sheep tallow) | 195 derived | 0.139 | 33.8–43.9 (typ. 38.6) | 58 | 3 | 41 | CSIC - Grasas y Aceites (open access) |
| 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) |
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 | — | 0 | 0 | 0 | Joint FAO/WHO Expert Committee on Food Additives (JECFA), FAO |
| Candelilla Wax | 43–65 | 0.038 | — | 0 | 0 | 0 | FAO/WHO Joint Expert Committee on Food Additives (JECFA), FAO |
| Carnauba Wax | 78–95 | 0.062 | — | 0 | 0 | 0 | FAO/WHO Joint Expert Committee on Food Additives (JECFA), FAO |
| 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 | 0 | 0 | 0 | Gustav Heess GmbH (oil producer/refiner), product specification sheet |
| Rice Bran Wax | 75–120 | 0.070 | ≤ 20 | 0 | 0 | 0 | Koster Keunen, Inc. (wax producer, Watertown CT) |
| Soy Wax (Hydrogenated Soybean Oil) | not published | — | ≤ 4 | — | — | — | Koster Keunen, Inc. (wax producer, Watertown CT) |
| Sunflower Wax | 84–98 | 0.065 | — | 0 | 0 | 0 | Koster Keunen, Inc. (wax producer, Watertown CT) |
Fatty acids
| Ingredient | SAP, mg KOH/g | SAP NaOH | Iodine | Hardness | Cleansing | Conditioning | Source |
|---|---|---|---|---|---|---|---|
| Behenic Acid | 166 derived | 0.118 | — | 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) |
| 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 (typ. 197) | 0.140 | 88–96 (typ. 90) | 3 | 0 | 88 | Wilmar International Ltd (oleochemicals producer) |
| 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) |
Other
| Ingredient | SAP, mg KOH/g | SAP NaOH | Iodine | Hardness | Cleansing | Conditioning | Source |
|---|---|---|---|---|---|---|---|
| Hard Fat (Adeps solidus) | 210–260 | 0.168 | ≤ 3 | 0 | 0 | 0 | Sasol Germany GmbH Oleochemicals (now IOI Oleo GmbH) - manufacturer product information |
| Hydrogenated Vegetable Oil (NF Type I / Type II) | 175–200 | 0.134 | 0–80 | 0 | 0 | 0 | United States Pharmacopeial Convention (USP 29-NF 24 text as mirrored at pharmacopeia.cn) |
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.
12 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 35 Codex oils where both fields come from the same standard, the method's median error is 0.90 % and its 90th percentile 2.74 %, essentially unbiased — about the width of a typical published range. Each carries a ±3 % band through to the calculator's uncertainty panel.
3 of these 120 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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