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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.
Specification:
|
Item |
Specification |
|
Appearance: |
Almost white crystalline powder |
|
Assay |
≥99.0% |
|
Melting point(°C) |
152 ~ 156 |
|
Loss on drying |
≤0.5% |
|
Ignition residue |
≤0.5% |
|
Chloride |
≤50PPM |
|
Heavy metal |
≤3PPM |
|
Arsenic |
≤1PPM |
|
Ferrum |
≤10PPM |
Packaging details:
|
Packaging details: |
25kg/drum with double plastic bags inside; packed in a cardboard drum or fiber HDPE drum. |
|
Storage: |
Stored in a clean, cool, dry area; keep away from moisture and strong, direct light/heat |
|
Shelf Life: |
5 years if sealed and store away from direct sun light. |
