Pროდუცტ Nამე :Kojic Acid Powder
ჩAშ :501-30-4
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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. It forms a bright red complex with ferric ions.
Chemical Name kojic acid
Synonyms
5-Hydroxy-2-(hydroxymethyl)-4H-pyran-4-one;
5-Hydroxy-2-hydroxymethyl-4H-4-pyranone;
5-hydroxy-2-(hydroxmetyl)-4H-pyran-4-one;
3-hydroxy-6-hydroxymethyl-4H-pyran-4-one;
5-Hydroxy-2-(hydroxymethyl)-4-pyrone;
CAS No. 501-30-4
Molecular Formula C6H6O4
Molecular Weight 142.10900
PSA 70.67000
LogP -0.16230