Caprylhydroxamic Acid


Chelating Agent

No known benefits

Caprylhydroxamic Acid at a glance

  • Synthetic chelating agent that helps stabilize cosmetics
  • Offers preservative efficacy against molds
  • Works in many types of cosmetic formulas, including anhydrous
  • Not impacted by pH levels

Caprylhydroxamic Acid description

Caprylhydroxamic acid is a synthetic chelating agent that helps protect cosmetic formulas from destabilizing metal ions. It also works as a preservative, having the ability to prevent mold growth in water-based formulas. This ingredient has great flexibility since it works in all types of cosmetic formulas, including waterless (anhydrous) and its efficacy is not pH-dependent. It is sometimes combined with humectants such as glycerin or propanediol to support aesthetics or a more conventional, broad-spectrum preservative system. Recommended usage levels of caprylhydroxamic acid go from 0.05–0.25% in leave-on and rinse-off products. A draft report by the Cosmetic Ingredient Review board indicates this ingredient is safe and non-irritating as currently used in cosmetics.

Caprylhydroxamic Acid references

  • Applied and Environmental Microbiology, January 2022, pages e01641­–e01621

Peer-reviewed, substantiated scientific research is used to assess ingredients in this dictionary. Regulations regarding constraints, permitted concentration levels and availability vary by country and region.

Ingredient ratings


Proven and supported by independent studies. Outstanding active ingredient for most skin types or concerns.


Necessary to improve a formula's texture, stability, or penetration.


Generally non-irritating but may have aesthetic, stability, or other issues that limit its usefulness.


There is a likelihood of irritation. Risk increases when combined with other problematic ingredients.


May cause irritation, inflammation, dryness, etc. May offer benefit in some capability but overall, proven to do more harm than good.


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Not rated

We have not yet rated this ingredient because we have not had a chance to review the research on it.