Kojic acid

Product Name:

Kojic acid

Packing:

25kgs/bag

CAS  NO:

501-30-4

Molecular Formula:

C6H6O4

Molecular Structure:

Physico-chemical properties:

White Crystalline powder

Picture:

Kojic acid is a chelation agent produced by several species of fungi, especially Aspergillus oryzae, which has the Japanese common name koji. Kojic acid is a by-product in the fermentation process of malting rice, for use in the manufacturing of sake, the Japanese rice wine. It is a mild inhibitor of the formation of pigment in plant and animal tissues, and is used in food and cosmetics to preserve or change colors of substances. It forms a bright red complex with ferric ions.