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Kojic Acid

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.
In cosmetics Kojic acid is a natural crystal like substance that is used is some skin whitening products. It is usually found in a cream form and mixed in at different percentages with the cream between 2 and 4%.

Product Details

Category Cosmetic Raw Materials
Price POA
CAS Number 501-30-4
Formula C6H6O4
Molecular Weight 142.11
Purity 99%
Appearance Off-white to tan powder
Availability In Stock
Storage Conditions Room temperature

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