Whitening Soap Kojic Acid Cosmetic Raw Material Kojic Acid Powder
Prouct Description
Product Details
| Product Name |
Kojic Acid |
| Apperance |
White to light yellow crystals |
| CAS |
501-30-4 |
| MF |
C6H6O4 |
| MW |
142.11 |
Kojic acid has very wide applications in food production. In the past, kojic acid was used to prevent rancidity in oils due to its antioxidant properties. However, recent literature reports that kojic acid has bactericidal and insect-repellent effects. When used as a preservative, fresh-keeping agent, and color-protecting agent in food, it has obvious effects and can replace chemical preservatives to be widely used in meat processing for color protection, fruit and vegetable preservation, and sterilization and preservation of raw food. It can also be used as a preservative for cut flowers to extend the preservation and shelf life of fresh flowers, etc. Adding kojic acid to food neither affects its own taste, aroma and texture, nor can it prevent nitrite from converting into nitrosamines that are carcinogenic to the human body. This inhibitory or obstructive effect is of great significance for the upgrading and transformation of cured meat products. In agricultural production, kojic acid can be used as both a biological pesticide and an insecticide, as well as a biological fertilizer. Whether applied by spraying or root application, it has a remarkable effect on increasing the yield and income of grains and vegetables.
Application&Function
Manufacturing method
1. In industry, it is commonly obtained through fermentation and refinement using starch or molasses as raw materials. The microorganisms capable of producing kojic acid belong to the genus Aspergillus (including Aspergillus oryzae, Aspergillus flavus, Aspergillus albicans, Aspergillus Niger, Aspergillus gray-green, Aspergillus albicans, etc.).
2. Inclined surface strain seed culture fermentation tank culture ↓ Medium suction filtration
3. Filtrate is concentrated under reduced pressure → crystallized, recrystallized and dried to produce kojic acid.
4. It is a substance produced by the metabolism of various Aspergillus oryzae fungi and Aspergillus oryzae.
Purpose
It is used as a reagent for quantitative analysis of trivalent iron in cosmetics, food additives, pharmaceuticals, etc. Used as a reagent for quantitative analysis of trivalent iron. Aspergillic acid is a melanin-specific inhibitor. After entering skin cells, it can complex with copper ions in the cells, change the three-dimensional structure of tyrosinase, prevent the activation of tyrosinase, and thereby inhibit the formation of melanin. It exists in the Aspergillus culture medium used for brewing. It can be produced by aerobic fermentation with Aspergillusoryzae. Used as a fragrance enhancer. Kojic acid has very wide applications in food production. In the past, kojic acid was used to prevent rancidity in oils due to its antioxidant properties. However, recent literature reports that kojic acid has bactericidal and insect-repellent effects. When used as a preservative, fresh-keeping agent, and color-protecting agent in food, it has obvious effects and can replace chemical preservatives to be widely used in meat processing for color protection, fruit and vegetable preservation, and sterilization and preservation of raw food. It can also be used as a preservative for cut flowers to extend the preservation and shelf life of fresh flowers, etc. Adding kojic acid to food neither affects its own taste, aroma and texture, nor can it prevent nitrite from converting into nitrosamines that are carcinogenic to the human body. This inhibitory or obstructive effect is of great significance for the upgrading and transformation of cured meat products. In agricultural production, kojic acid can be used as both a biological pesticide and an insecticide, as well as a biological fertilizer. Whether applied by spraying or root application, it has a remarkable effect on increasing the yield and income of grains and vegetables. (2) As raw materials for the food flavor enhancers maltol and ethyl maltol. (3) Kojic acid can be used as a raw material for the production of cephalosporin antibiotics. (4) Kojic acid is not only widely used in food processing, but also has good beauty effects such as removing spots and whitening. Kojic acid and its derivatives such as acetate have certain antibacterial properties, do not cause one-time or cumulative irritation to the skin, and can be used as preservatives in cosmetics and food. It can strongly absorb ultraviolet rays and can be used alone or in combination with various sun protection products such as soap. It can treat and prevent the formation of skin pigmentation such as liver spots. The effect is obvious when the dosage is 1 to 2.5%. It helps maintain humidity and reduces skin wrinkles. It can be used in hair care products to remove dandruff. (5) Kojic acid can be used for flavoring and as a raw material for manufacturing larch bark extract and ethyl larch bark extract.
Specification
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