Kojic Acid
Chemical name: 5-Hydroxy-2-(hydroxymethyl)-4H-pyran-4-one
CAS No.: 501-30-4
Molecular Formula: C6H6O4
Molecular Structure:
Description:
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.
Specification:
Test items | Specifications |
Appearance | White or off white crystals |
Solubility | Soluble in water,clearly |
Pathogens | None |
Assay(%) | >99.00 |
Melting point(℃) | 153-156 |
Loss on drying(%) | 0.5 |
Ignition residue(%) | <0.1 |
Heavy metal(ppm) | <3ppm |
Arsenic(ppm) | <1 |
Iron(ppm) | <10 |
Chloride(ppm) | <50 |
Mesh size | 98% pass 60 mesh |
Oder | Slightly acidic odor |
Total plate count (CFU/g) | <300 |
Packing & Storage:
