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Sodium Cocoyl Apple Amino Acid
I have 3 general questions..<div>
I’ve been told by one supplier that Sodium Cocoyl Apple Amino Acid needs to stay above a pH of 5.5.. but another 2 suppliers claimed that is not the case. Hopefully @MarkBroussard could shed some insight? Going through the forum I see that Mark has talked about this ingredient with some experience. Is there a need to worry about the pH for this ingredient, if so what is the reasoning? Being able to bring it to a pH below 5 would be ideal!
My follow up question would be preservative with a product utilizing this ingredient. If the pH of above 5.5 holds true. What has been proven effective above a pH of 5.5?
Below 4.8 I have seen many effective preservatives and systems recommended in this forum. But what about say a pH of 5-7 or 7-10? I don’t see many within this range recommended for a surfactant based system. I would love to hear some non paraben, non formaldehyde recommendations for this use range. I’ve seen on this forum you can’t always go by the manufacturer/resellers website. They claim said preservative is good from pH 3-6.5 but in truth sub 5 is only effective. So I’d like to see what holds true in 5-7 and 5-10.
Lastly, Sodium Cocoamphoacetate.. amphoterics I’ve read in an acidic pH is considered cationic, in basic pH is anionic.. so does sodium cocoamphoacetate not play well with anionics at a pH below 7 (acidic) where it is then considered cationic? Or is there something special here I am missing that this isn’t a problem?
That may be more than 3 and I apologize but greatly appreciate the knowledge here! Please excuse my inexperience, I’m young, fascinated with learning about ingredients not commonly used, and find experimentation a supplement to my learning. Thank you!
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3 Replies
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That is correct, sodium cocoamphoacetate (SCAA) is a zwitterionic surfactant, which means that it has both anionic and cationic properties. At a pH below 7, the cationic portion of the molecule becomes more dominant, and SCAA can behave as a cationic surfactant. This can be problematic if SCAA is used in a product that also contains other anionic surfactants, as the two types of surfactants can interact and form insoluble complexes.
To avoid this, it is important to use SCAA at a pH that is above 7. This will ensure that the anionic portion of the molecule is dominant, and that SCAA will not interact with other anionic surfactants.
It is important to note that the exact pH at which SCAA becomes cationic can vary depending on the formulation. Therefore, it is always best to test the product at different pH levels to ensure that there are no interactions between the surfactants.
I hope this helps! Let me know if you have other questions
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Sodium Cocoyl Apple Amino Acids is used as mild surfactant. In order to do that, you need it to be above its pKa, so you don’t have the acid but the free anion. That’s when you’ll have the most cleansing and foaming properties.
In the case of preservatives, if you remove parabens and formaldehyde donors, you’re removing the safest and most efficient preservatives available for cosmetics. If you still wanna do it, there are still some options to be used above a pH of 5 (isothiazolinones and phenoxyethanol are some examples).
Sodium cocoamphoacetate is an amphoteric surfactant. At the isoelectric point (not necessarily 7), it is a neutral molecule, having both positive and negative charges balanced. This is known as a zwitterion. The isoelectric point occurs at a specific pH. Below this value, the surfactant will behave as a cationic, and above this value, it will behave as an anionic.
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May I ask for the suppliers? Someone has wrong information
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