Kojic Acid is a chelation agent produced by several species of fungi, especially Aspergillus oryzae, which has the Japanese common name koji.
Cosmetic use: Kojic Acid 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 and lighten skin.
Food use: Kojic acid is used on cut fruits to prevent oxidative browning, in seafood to preserve pink and red colors
Medical use: Kojic acid also has antibacterial and antifungal properties.
| ITEM | STANDARD |
| Appearance | Almost White Crystalline powder |
| Assay % | >=99 |
| Melting point | 152-156 ℃ |
| Loss on drying % | ≤1 |
| Ignition residue | ≤0.1 |
| Chloride(ppm) | ≤100 |
| Heavy metal(ppm) | ≤3 |
| Arsenic (ppm) | ≤1 |
| Ferrum (ppm) | ≤10 |
| Microbiological test | Bacteria: ≤3000CFU/gFungus: ≤100CFU/g |