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Kojic Acid
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Kojic Acid

  • Product Name : Kojic Acid
  • Grade : IP / BP / USP
  • Therapeutic Category : Food additives
  • CAS No : 501-30-4
  • COA : Available
  • MSDS : Available

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.

 

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.

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