Kojic Acid
Kojic acid Product Name:Kojic acidPacking:25kgs/bagCAS NO:501-30-4Molecular Formula:C6H6O4Molecular Structure: Physico-chemical properties:White Crystalline powderPicture: 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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