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CAS No.
501-30-4
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Other Names
4H-Pyran-4-one
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MF
C6H6O4
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EINECS No.
207-922-4
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Purity
99%
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Appearance
white crystal
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Country of Origin
China
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.[2] 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.[4] It forms a bright red complex with ferric ions.