Caprylhydroxamic Acid (CHA)
Caprylhydroxamic Acid (CHA), an amino acid derived from coconut oil, is a broad spectrum preservative and anti-fungal agent that performs seamlessly in neutral pH systems, a feature that other alternative preservatives systems cannot claim. Because CHA contains no biocides or traditional preservatuives, it is considered a safe “preservative free” preservative system. CHA is the perfect addition to natural and organic formulations that wish to make a preservative-free claim. CHA is the only organic acid which can remain in an undissociated state during acid to neutral pH changes.
CHA should be compounded with a dihydric alcohol such as 1,3-propanediol and 1,4-butanediol, to provide full inhibition of bacterium and yeast. Additionally, CHA also act as a chelating agent of iron ions. Iron is crucial to the growth of microorganism. Upon growth of a microorganism, CHA will release siderophores, capture Fe3+ and convert it to Fe2+. CHA gives stronger stability in chelating Fe3+, so it can effectively prevent A. Niger from combining with an iron ion and influence its growth.
|PROPERTY||CAPRYLHYDROXAMIC ACID (CHA)|
|Melting point||78 °C – 81 °C|
|Volatile matter||≤ 0.5%|
|Hydroxylamine hydrochloride||≤ 0.10%|