——— KOJIC ACIDDESCRIPTION   ———

Kojicacid is a chelation agent produced by several species of fungi,especially Aspergillus oryzae, which has the Japanese commonname koji.Kojic acid is a by-product in the fermentation process ofmalting rice, for use in the manufacturing of sake, the Japanese ricewine. It is a mild inhibitor of the formation of pigment in plant andanimal tissues, and is used in food and cosmetics to preserve or change colorsof substances. It forms a bright red complex with ferric ions.

                     ———   KOJIC ACIDFUNCTION   ———

(1) Kojicacid is a kind of specialized inhibitor for melanin. It can prevent thetyrosinase activity through synthesizing with copper ion in the cells after itenters skin cells. Kojic acid and its derivative has better inhibitory effecton tyrosinase than any other skin whitening agents. At present it is assignedinto various kinds of cosmetics for curing freckles,spots on the skin of oldman,pigmentation and acne.
(2) Kojicacid can also eliminate free radical, strengthen cell activity of cell and keepthe food fresh.

(3) Kojicacid also has antibacterial and antifungal properties.

                 ———   KOJIC ACIDAPPLICATION   ———

1).Kojicacid applied in Agriculture: kojic acid is used in producing biologicalpesticides;

2).Kojicacid applied in Medicine: kojic acid has been used as the an important materialof cephalosporin-type antibiotics;

3).Kojicacid applied in other fields: kojic acid is also used as iron analyticalreagent and film spotting agent, etc;

4).Kojicacid applied in Cosmetics: kojic acid has been widely added into the lotion,face mask, liquid cream and skin cream. Recommendation usage for cosmetics:0.2~1.0%;

5).Kojicacid applied in Food additive: kojic acid work as antiseptic,antioxidant,preservative and color stablizer in meat processing, also act as usefulmaterials of food aromatizer - maltol and ethyl maltol.