Coffee Butter (blend)
Also: Coffee butter, Coffee bean butter.
Published values
| Saponification value | 175–200 mg KOH/g |
| Used by the calculator | 187.5 mg KOH/g (midpoint) |
| SAP for NaOH | 0.1337 g/g |
| Iodine value | 65–85 g I₂/100 g |
| INS (SAP − IV) | 113 |
| Melting point | 42–50 °C |
| Unsaponifiable matter | — |
Soapmaking books print about 0.132 g NaOH per g (median of 2 books), which agrees with ours to within 2 %.
A bar made of 100 % Coffee Butter
The soap qualities are derived from the fatty-acid profile, which is below. They are shown here only for records the calculator can use.
How much lye
| Oil | NaOH | KOH |
|---|---|---|
| 500 g | 63.5 g(59.3–67.7) | 89.1 g(83.1–95.0) |
| 1 kg | 127.0 g(118.5–135.4) | 178.1 g(166.3–190.0) |
| 1 lb (454 g) | 57.6 g(53.8–61.4) | 80.8 g(75.4–86.2) |
| 2 lb (907 g) | 115.2 g(107.5–122.9) | 161.6 g(150.8–172.4) |
For this oil alone at 5 % superfat, with pure sodium hydroxide (NaOH) or pure potassium hydroxide (KOH); in brackets, across the published range of its saponification value. KOH is usually sold at 90 %: divide by 0.9. For a whole recipe, open the calculator.
Fatty-acid profile
| Fatty acid | Published range, % | Used | |
|---|---|---|---|
| No fatty-acid profile could be sourced cleanly for this record yet. | |||
Where these numbers come from
Hallstar's own two-page sheet (Hallstar's address in its footer), hosted by its distributor; the file name records receipt on 30 July 2018. Page 1: INCI list, CAS numbers 68334-28-1, 90320-37-9, 84650-00-0 and the description. Page 2: the specification table, checked on the rendered page because the text layer shifts the values by one row. Hallstar's own product page refused the connection.
A BLEND, NOT A FAT OF ITS OWN. Coffee butter is coffee oil made solid with a hydrogenated fat, and what goes into it, and in what share, varies by supplier; the oil itself is the coffee-seed-oil record. The figures here are one producer's: The Hallstar Company's Biochemica Coffee Butter (product code CF01), 'produced via blending of hydrogenated vegetable oils with Prunus amygdalus dulcis (sweet almond) oil and Coffea arabica (coffee) seed oil, obtained via a specific cold pressing process of roasted coffee beans'. Its INCI list is Hydrogenated Vegetable Oil, Prunus Amygdalus Dulcis (Sweet Almond) Oil, Coffea Arabica (Coffee) Seed Oil, in that order, so the hydrogenated oil is the largest part, but the shares are not published. Its specification: pale brown soft butter, melting point 42-50 C, saponification value 175-200 mg KOH/g, iodine value 65.0-85.0, acid value 0.0-2.0, peroxide value 0.0-10.0 meq/kg. The saponification value is a specification window, not a measurement, and it is the same as the NF window for hydrogenated vegetable oil (175-200, the hydrogenated-vegetable-oil record); sweet almond oil (183-207 in this dataset) and coffee seed oil (about 186) fall in or near it, so a blend of the three needs about the same lye whatever the share. A coffee butter made on a lauric base such as coconut oil would not; ask the supplier. The hydrogenated oil's source is not named, so no fatty-acid profile can be given and the soap-quality numbers are not computed. The butter is soft at room temperature, so it is filed under 'other' with the shortenings rather than among the butters whose melting points the balm tool averages. A certificate of analysis for the lot you buy beats this record. CosIng has no INCI name for the blend, which is labelled by its parts, so inci is blank.
This record is part of the open ingredient database (ODbL), which you can download as CSV or JSON. Found an error or a better primary source? Corrections with a link to the document are welcome at support@soapformulator.com.