| CAS No.: | 501-30-4 |
|---|---|
| Formula: | C6h6o4 |
| EINECS: | / |
| Type: | Agrochemical Intermediates |
| Appearance: | Powder |
| Quality: | Industrial |
| Samples: |
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| Customization: |
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Kojic acid is a kind of tyrosinase inhibitor by fermentation. It is odorless, colorless and safe. Many fermentative foods, such as soybean, soy sauce and wine, contain kojic acid. It also can be found in some microorganisms, including aspergillus oryzae, aspergillus parasiticus, aspergillus flavus, etc. Japan started to produce kojic acid in the 1970s. Kojic acid is a kind of specialized inhibitor for melanin. It can prevent the tyrosinase activity through synthesizing with copper ion in the cells after it enters skin cells. Kojic acid and its derivative has better inhibitory effect on tyrosinase than any other skin whitening agents.
Kojic acid is a naturally occurring compound that is often used in cosmetic and skincare products for its skin-brightening properties. It is produced by certain types of fungi and is commonly found in foods such as soy sauce, miso, and sake.
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Items
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Specifications
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Results
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Appearance
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White Powder |
Confirm
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Odor& Taste
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Characteristic
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Confirm
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Loss on drying
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≤8.0%
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2.8%
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Assay(HPLC)
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10.0% min
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10.2%
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Ash
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≤1.0%
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0.35%
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Heavy Metal
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≤10 ppm
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Confirm
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As
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≤1.0ppm
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Confirm
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Pb
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≤1.0ppm
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Confirm
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Cd
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≤1.0ppm
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Confirm
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Hg
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≤0.1ppm
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Confirm
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Total plate count
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≤1000 cfu/g
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Confirms
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Yeast&Mold
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≤100 cfu/g
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Confirms
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E.Coli
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Negative
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Negative
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Salmonella
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Negative
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Negative
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Staphylococcus aureus
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Negative
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Negative
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