100g 99% Kojic Powder Cosmetic Grade Skin Lightener Natural Skin Care Products Ingrediants Wholesale
Product name: Kojic acid
MF: C6H6O4
Mol weight: 142.11
CAS NO.: 501-30-4
EINECS NO.207-922-4
Molecular Weight: 142.11
Appearance: (Beige)Almost White Crystalline powder
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. It forms a bright red complex with ferric ions.
| Item |
Standard of Analysis |
Result |
| Appearance |
Almost White Crystalline powder |
pass |
| Assay min(%) |
99 |
99.50 |
| Melting Point(°C) |
152-156 |
153.6-154.1 |
| Loss on Drying max (%) |
0.5 |
0.35 |
| (%) Residue on Ignition max(%) |
0.1 |
0.09 |
| Chloride max (ppm) |
50 |
25ppm |
| Heavy Metal max ( ppm) |
3 |
<0.10 |
| Iron max( ppm) |
10 |
pass |
| Arsenic max (ppm) |
1 |
<0.10 |
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Technical products and impurities
Kojic acid is commercially available at a purity greater than 98.0% and as a solution
for spraying (TCI America, 2000; Tokyo Kasei Kogyo Co., 2000). Impurities may
include heavy metals (10 mg/kg max.) and arsenic (4 mg/kg max.) (Jarchem Industries,
2000).
Analysis
Methods for the analysis of kojic acid in commercial foods, flavouring compounds,
cosmetic products and microorganisms have been reported. These methods include
voltammetry, spectrophotometry, column chromatography with ultraviolet detection,
thin-layer chromatography, gas chromatography with or without flame ionization,
electron capture or mass spectrometry detection, and high-performance liquid chromato-
graphy with photodiode-array or ultraviolet detection
Production
Kojic acid is a natural antibiotic agent obtained from koji malt (Aspergillus oryzae).
Koji malt has been used for the production of miso, soya sauce and sake in Japan for a
long time (Budavari, 2000; Jarchem Industries, 2000).
Information available in 2000 indicated that kojic acid was manufactured by two
companies in China and one company each in Japan, Switzerland and the USA
(CIS Information Services, 2000).
Use
Kojic acid can act as a tyrosinase inhibitor (to inhibit melanin formation), an anti-
oxidant, a bacteriostat, a metal chelating agent and an intermediate in synthesis. Appli-
cations of kojic acid include the prevention of discolouration of crustacea, meat and
fresh vegetables, as a preservative, as an antioxidant for fats and oils, in cosmetics (skin
whitening or depigmenting agent), in the preparation of derivative esters (i.e. kojic
oleate, kojic stearate), in adhesives, in chelate-forming resins and as a plant growth
Please note :Bottles on the picture is not included.
