| Customization: | Available |
|---|---|
| Powder: | Yes |
| Customized: | Customized |
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Kojic acid, also known as aspergillic acid and kuric acid, is an organic acid with antibacterial effect produced by aerobic fermentation of glucose by Aspergillus candida at 30 ~ 32ºC. Its molecular structure is γ-pyranone with substituent group. In the γ-pyranone compounds existing in nature, the famous compounds are only kojic acid and maltol. In 1907, Saito isolated kojic acid crystals from Chemicalbook rice koji. It was named by Yabuta in 1912 and its structure was determined in 1924. Arnstela(surface fermentation) in 1953 and Muo Kitada (deep fermentation) in 1971 used isotope tracing techniques to prove that kojic acid is formed by direct oxidation and dehydration of glucose without the fracture of carbon frame.
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ANALYSIS
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SPECIFICATION
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RESULTS
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Appearance
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White to beige brown powder
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Complies
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Odor
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Characteristic
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Complies
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Tasted
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Characteristic
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Complies
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Assay
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99%
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Complies
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Sieve Analysis
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100% pass 80 mesh
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Complies
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Loss on Drying
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5% Max.
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1.02%
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Sulphated Ash
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5% Max.
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1.3%
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Extract Solvent
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Ethanol & Water
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Complies
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Heavy Metal
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5ppm Max
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Complies
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As
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2ppm Max
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Complies
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Residual Solvents
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0.05% Max.
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Negative
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Microbiology
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Total Plate Count
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1000/g Max
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Complies
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Yeast & Mold
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100/g Max
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Complies
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E.Coli
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Negative
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Complies
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Salmonella
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Negative
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Complies
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