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Synonyms: Kojic acid, 5-Hydroxy-2-(hydroxymethyl)-4-pyrone, 2-Hydroxymethyl-5-hydroxy-γ-pyrone
Kojic acid is a chelation agent produced by several species of fungi, especially Aspergillus oryzae, which has the Japanese common name koji.
K 1255 (OTTO) Kojic acid, for biochemistry 98% Cas no 501-30-4 - used on cut fruits to prevent oxidative browning, in seafood to preserve pink and red colors, and in cosmetics to lighten skin.
Safety Statements 22-24/25
Certificate Of Analysis
(For eg. B 1615-0108)
Other Documents
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PD 98,059
18883-66-4
Streptozotocin, 98%
90-13-1
1-Chloro naphthalene, 99%
60-33-3
Linoleic acid, 99%
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