| Customization: | Available |
|---|---|
| Powder: | Yes |
| Customized: | Customized |
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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.
1).Kojic acid can inhibit tyrosinase synthesis, so it can largely inhibit the skin melanin formation;
2).Kojic acid is able to eliminate the free radicals in the human body, strengthen the activity of the leucocyte.
3).Kojic acid have ideal effect in easing pain, relieving inflammation and curing many diseases;
1).Applied in Agriculture:kojic acid is used in producing biological pesticides;
2).Applied in Medicine,kojic acid has been used as the an important material of cephalosporin-type antibiotics;
3).Applied in other fields:kojic acid is also used as iron analytical reagent and film spotting agent, etc;
4).Applied in Food additive,kojic acid work as antiseptic,antioxidant, preservative and color stablizer in meat processing, also act as useful materials of food aromatizer - maltol and ethyl maltol.
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