What is Kojic Acid Powder?

Kojic acid powder is a chelation agent produced by several species of fungi, especially Aspergillus oryzae, which has the Japanese common name koji. It is a by-product of 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.

COA

Functions

1. It is a kind of specialized inhibitor for melanin. It can prevent the tyrosinase activity through synthesizing with copper ion in the cells after it enters skin cells.

2. Kojic acid powder and its derivative have better inhibitory effect on tyrosinase than any other skin whitening agents. At present, it is assigned into various kinds of cosmetics for curing freckles, spots on the skin of old man, pigmentation, and acne.
3. It can also eliminate free radical, strengthen cell activity of the cell and keep the food fresh. It is widely used in the fields of medicine and food.

Application:

Kojic acid powder and its derivatives are used as whitening agents in the cosmetics industry, and can also play a role in antiseptic and moisturizing.

In the food industry, it is used as a food additive, and can be used as a preservative, preservative and color protectant, etc.