Kojic acid CAS#501-30-4

Products Description of Kojic acid CAS#501-30-4

Kojic acid, also known as kojic acid and kojic acid, is an organic acid with antibacterial effect produced by aerobic fermentation of glucose by Aspergillus candida at 30-32°C. Its molecular structure is a γ-pyrone with a substituent. Among the γ-pyrone compounds existing in nature, the only famous compounds are kojic acid and maltol. In 1907, Saito separated kojic acid crystals from rice koji. It was named by Yabuta in 1912 and its structure was determined in 1924. In 1953, Arnstela (surface fermentation) and in 1971, Kitada Makuo (submerged fermentation) used isotope tracking technology to prove that kojic acid is formed by direct oxidation and dehydration of glucose without carbon frame rupture.

Kojic acid Chemical Properties

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Product Application of Kojic acid CAS#501-30-4

(1) Kojic acid is widely used in food production. In the past, kojic acid was used to prevent oil from rancidity due to its antioxidant properties. In recent years, literature reports show that kojic acid has bactericidal and insecticidal effects. It has obvious effects when used as a food preservative, fresh-keeping agent, and color-protecting agent. It can replace chemical preservatives and is widely used in meat processing to protect color, preserve fruits and vegetables, and sterilize and preserve raw foods. It can also be used as a cut flower preservative to extend the preservation and shelf life of fresh flowers. Adding kojic acid to food will not affect its taste, aroma, and texture, but can also prevent nitrite from being converted into nitrosamines that are carcinogenic to humans. This inhibitory or inhibitory effect is of great significance to the replacement and upgrading of cured meat products. In agricultural production, kojic acid can be used as a biological pesticide, an insecticide, and a biological fertilizer. Whether it is sprayed or applied to the roots, it has a significant effect on increasing the yield and income of grain and vegetables.

(2) As a raw material for food flavor enhancers maltol and ethyl maltol.

(3) Kojic acid can be used as a raw material for the production of cephalosporin antibiotics.

(4) In addition to its wide application in food processing, kojic acid also has good cosmetic effects of removing spots and whitening the skin. Kojic acid and its derivatives such as acetate have certain antibacterial properties and do not cause one-time or cumulative irritation to the skin. They 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 sunscreen products such as soap. It can treat and prevent the formation of skin spots such as liver spots, and the effect is obvious when the dosage is 1-2.5%. It helps to maintain moisture and reduce skin wrinkles. It can be used in hair products to remove dandruff.

(5) Kojic acid can be used for seasoning and as a raw material for making larch bark extract and ethyl larch bark extract.

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