Feature

Kojic acid is a microbial fermentation product, an organic acid with antibacterial effects. It is not only present in many fermented products fermented by Aspergillus, but also naturally present in foods such as soybeans and rice. In 1930, people artificially produced it using chemical synthesis methods. In 1970, the industrial production of kojic acid was first realized in Japan.

Function

1. It solves local skin conditions, such as spots and chloasma caused by post-inflammatory pigmentation.
   The European Union Consumer Safety Scientific Committee SCCS recommends that the concentration of kojic acid for topical use be 1.0%.
2. For skin whitening. It can inhibit tyrosinase activity, reduce pigmentation, and prevent melanin formation.

Specification-COA

Application

1. It is used in skin care products or other personal care products. It is safe to add kojic acid in cosmetics, and it is very suitable for compounding and has good compatibility. For example, the combination of niacinamide + tranexamic acid + kojic acid is a whitening pathway of "inhibiting inflammation - reducing melanin production - preventing melanin from transferring to surface cells".
2. Kojic acid can not only be used to produce biological pesticides, but also as a chelating agent and activator of insecticides.
3. As a growth promoter for crops, it can significantly increase the yield of grains and vegetables.
4. As a preservative, freshness-maintaining agent, etc. in food.