EN
Kojic acid is a natural metabolic product produced by fungal fermentation, especially in the fermentation processes of certain Asian foods, such as soy sauce and rice wine. It is mainly extracted from the fermentation liquids of Aspergillus and Penicillium species. Kojic acid has multiple biological activities, including anti-aging, anti-helminthic, antibacterial, antioxidant, and anti-inflammatory effects. It primarily prevents the production of melanin by inhibiting the activity of tyrosinase, and thus is widely used in whitening and skin-brightening products.
CAS No: 501-30-4
Molecular Formula: C6H6O4
Specification: 98%
Significant whitening effect: Kojic acid can effectively inhibit the activity of tyrosinase, block the production of melanin, and thus achieve whitening and fading effects.
Antioxidant effect: Kojic acid has the ability to clear free radicals and antioxidant capabilities, which helps to astringe the skin, promote protein aggregation, and firm the skin.
Antibacterial performance: Kojic acid has certain antibacterial properties and can be used as a preservative in food and cosmetics.
Safety: Kojic acid has no mutagenic effects on eukaryotic cells, can eliminate internal free radicals in the human body, enhance the mobility of white blood cells, and is beneficial to human health.
Advantages as a food additive: Kojic acid is easily soluble in water, does not require organic solvents, has stronger antibacterial capabilities, is not easily utilized by bacteria, and can maintain its effectiveness even in non-sterile environments. Kojic acid has thermal stability and can withstand heat sterilization processes, and its antibacterial power is not affected by pH changes.
Inhibition of nitrite conversion to carcinogens: Kojic acid can inhibit the conversion of nitrites into carcinogenic substances, while sorbic acid may cause irritation to the skin and eyes and form carcinogens in the presence of nitrates.
Agricultural pesticide: Kojic acid can be used in the production of biopesticides and has a significant yield-increasing effect on both grain and vegetables.
Medical use: Kojic acid has been used as a raw material for cephalosporin antibiotics, which are effective in treating headaches, toothaches, and local inflammations, with ideal analgesic and anti-inflammatory effects.
| Product Name: | Kojic acid | |||
| CAS No.: | 501-30-4 | Ref. Standard: | In-house Standard | |
| Batch Number. | 20240925 | uf.Date: | Sep.25, 2024 | |
| Quantity: | 1000kg | Expiry Date | Sep.24, 2026 | |
| Storage Condition: | Store in a sealed container at a controlled room temperature | |||
| Item | Specification | Results | ||
| Assay | ≥99.0% | 99.65% | ||
| Appearance | White or off-white crystals | Conforms | ||
| Physical & Chemical Characteristics | ||||
| Melting Range | 152-156℃ | 152.2-153.3℃ | ||
| Water content | ≤0.5% | 0.13% | ||
| Residue on ignition | ≤0.1% | 0.02% | ||
| Chloride(CI) | ≤50ppm | 25ppm | ||
| Iron(Fe) | ≤10.0ppm | Conforms | ||
| Heavy Metals | ≤3.0ppm | Conforms | ||
| Arsenic(As) | ≤1.0ppm | Conforms | ||
| Microbiological Tests | ||||
| Total Plate Count | ≤1000cfu/g | Conforms | ||
| Yeast & Mold | ≤100cfu/g | Conforms | ||
| E.Coli | Negative | Negative | ||
| Salmonella | Negative | Negative | ||
| Staphylococcus aureus | Negative | Negative | ||
| Conclusion | Conform to In-house standard | |||
