Kojic acid

Kojic acid (CAS 501-30-4 ) is a naturally derived fungal metabolite produced through fermentation, primarily used as a skin-brightening agent and antioxidant in cosmetic and food applications.

It functions by inhibiting melanin formation, making it a sought-after active ingredient in depigmentation and anti-aging product lines. In personal care, it is the active component in skin-brightening creams and serums.

Formulators use it in spot-treatment products targeting hyperpigmentation, age spots, and uneven skin tone. Soap manufacturers incorporate it into soap bars, a commercially significant product category across global markets.

In food processing, it acts as an antioxidant and color-stabilizing agent used to prevent enzymatic browning in seafood, fruits, and vegetables. This is particularly useful during various stages of processing and storage.

It also functions as a flavoring adjunct and preservative aid in certain fermented food systems. The material is supplied as a white to off-white crystalline powder for easy integration into diverse manufacturing processes.

Standard commercial grades include cosmetic-grade and food-grade ( FCC ) specifications. Purity levels are typically at 98% or higher, which is confirmed by HPLC testing to ensure consistent performance in final products.

Packaging options range from small quantities for specialty formulators to bulk bags for industrial buyers. This flexibility allows us to serve both boutique cosmetic brands and large-scale food processing facilities.

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