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Kojic acid |
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Product Name: |
Kojic acid |
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Packing: |
25kgs/bag |
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CAS NO: |
501-30-4 |
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Molecular Formula: |
C6H6O4 |
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Molecular Structure: |
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Physico-chemical properties: |
White Crystalline powder |
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Picture: |
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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. |
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