Natural Preservatives

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.

PROPERTYCAPRYLHYDROXAMIC ACID (CHA)
AppearanceWhite crystalline
OdorCharacteristic
Purity_HPLC_≥ 99.0%
Melting point78 °C – 81 °C
Volatile matter≤ 0.5%
Hydroxylamine hydrochloride≤ 0.10%
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