Kojic acid is a chelation agent produced by several species of fungi, especially Aspergillus oryzae, which has the Japanese common name kojic. Kojic acid may be used on cut fruits to prevent oxidative browning, in seafood to preserve pink and red colors, and in cosmetics to lighten skin. As an example of the latter, it is used to treat skin diseases like melasma. Kojic acid also has antibacterial and antifungal properties.
Kojic Acid is a natural organic compound produced via Aspergillus fermentation. Its molecular formula is C6H6O4 with CAS No. 501-30-4, serving as a potent tyrosinase inhibitor.
Strictly limit dermal concentration below 2% due to potential sensitization. Store in cool, dry conditions away from light to prevent oxidation. Avoid inhalation of dust during industrial handling.