Kojic Acid Powder CAS 501-30-4 Whatsapp:+852 65731354

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.

Chemical Name kojic acid

Synonyms

5-Hydroxy-2-(hydroxymethyl)-4H-pyran-4-one;

5-Hydroxy-2-hydroxymethyl-4H-4-pyranone

5-hydroxy-2-(hydroxmetyl)-4H-pyran-4-one;

3-hydroxy-6-hydroxymethyl-4H-pyran-4-one;

CAS No. 501-30-4

Molecular Formula C6H6O4

Molecular Weight 142.10900

PSA 70.67000

LogP -0.16230

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