Product Details
| Product Name: kojic acid | CAS No.: 501-30-4 |
| Min. Order: 1Kg/Bag | Purity: 99% |
| Supply Ability: 5000kg/month | Release date: 2025/08/08 |
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;5-Hydroxy-2-(hydroxymethyl)-4-pyrone; |
CAS No. | 501-30-4 |
Molecular Formula | C6H6O4 |
Molecular Weight | 142.10900 |
PSA | 70.67000 |
LogP | -0.16230 |
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