CAS Number 501-30-4 

Appearance:-white crystals

Melting point:-152 to 155 °C 

Recommended Usage Rate: 1% to 3%

Solubility: Soluble in water and alcohols.

Kojic acid is a chelation agent produced by severa 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 colours of substances. It forms a bright red complex with ferric ions.

5-Hydroxy-2-(hydroxymethyl)-4H-pyran-4-one
Kojic acid, 5-Hydroxy-2-(hydroxymethyl)-4-pyrone, 2-Hydroxymethyl-5-hydroxy-γ-pyrone