Kojic Acid With Cas 501-30-4
Kojic acid, also known as kojic acid and juic acid, is an organic acid with antibacterial effect produced by aerobic fermentation of glucose by Aspergillus candida at 30-32°C.
| Appearance |
Almost White Crystal or powder |
| Purity（%） |
≥99.0 |
| Chloride (mg/Kg) |
＜100 |
| Heavy metals(%) |
0.0001 |
| Arsenic（%） |
0.0001 |
| Iron(%) |
0.001 |
| Melting point(%) |
152-156 |
| Loss on drying(%) |
1.0 |
| Residue on Ignition (%) |
0.2 |
Kojic acid is a tyrosinase inhibitor, which can preemptively boil with copper ions in tyrosinase, making the copper ions ineffective, thereby inhibiting the synthesis of dopachrome.
Kojic acid may develop into a new type of food additive. Its performance as a food preservative is more ideal than that of sorbic acid
Used in cosmetics, food additives, pharmaceuticals, etc., and can also be used as tyrosinase inhibitors; food antioxidants
25kgs/drum,9tons/20'container
25kgs/bag,20tons/20'container
Kojic Acid with cas 501-30-4
