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Name: Kojic acid
Synonyms:
Kojic acid,5-Hydroxy-2-(hydroxymethyl)-4-pyrone,
2-Hydroxymethyl-5-hydroxy-γ-pyrone
Molecular Structure:
Molecular formula: C6H6O4
Molecular weight : 142.11
C.A.S number : 501-30-4
Assay: ≥ 99.0%
Characteristic: White needle crystal
Function and Usage:
Kojic acid is a chelation agent produced by several
species of fungi, especially Aspergillus oryzae, which has the
Japanese common name koji.
Cosmetic use: Kojic
acid 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 and lighten skin.
Food use: Kojic acid is
used on cut fruits to prevent oxidative browning, in seafood to preserve
pink and red colors
Medical use: Kojic acid
also has antibacterial and antifungal properties. |
