Skin Whitening Kojic Acid CAS 501-30-4 Kojic Acid Powder
Min.Order / FOB Price:Get Latest Price
| 1 Kilogram |
FOB Price:USD 23.0000 -56.0000 |
- Min.Order :1 Kilogram
- Purity: Above 99%
- Payment Terms : L/C,T/T,,MoneyGram,Other
Keywords
kojic acid Kojic Acid Powder Kojic Acid Powder Skin
Quick Details
- Appearance:Light Yellow Powder
- Application:Cosmetic Raw Material
- PackAge:25kg/bag 50kg/bag
- ProductionCapacity:50|Metric Ton|Month
- Storage:Keep it in dry, cool and ventilated place
- Transportation:By air or by sea
Superiority:
Description
Kojic acid is a chelation agent produced by several 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 colors of substances. It forms a bright red complex with ferric ions.
Basic Info
Chemical Name |
kojic acid |
|---|---|
Synonyms |
5-Hydroxy-2-(hydroxymethyl)-4H-pyran-4-one;5-Hydroxy-2-hydroxymethyl-4H-4-pyranone;5-hydroxy-2-(hydroxmetyl)-4H-pyran-4-one;3-hydroxy-6-hydroxymethyl-4H-pyran-4-one;5-Hydroxy-2-(hydroxymethyl)-4-pyrone;Expand |
CAS No. |
501-30-4 |
Molecular Formula |
C6H6O4 |
Molecular Weight |
142.10900 |
PSA |
70.67000 |
LogP |
-0.16230 |
Numbering system
| UNII | 6K23F1TT52 |
|---|
Properties
Appearance & Physical State |
Tan powder |
|---|---|
Density |
1.542 g/cm3 |
Boiling Point |
401.7ºC at 760 mmHg |
Melting Point |
151-156ºC |
Flash Point |
179.9ºC |
Water Solubility |
SOLUBLE |
Stability |
Stable. Combustible. Incompatible with strong oxidizing agents. |
Storage Condition |
Store in a cool, dry place. Store in a tightly closed container. |
Safety Info
RTECS |
UQ0875000 |
|---|---|
Safety Statements |
S24/25 |
HS Code |
29329995 |
WGK Germany |
3 |
Risk Statements |
R40 |
Hazard Codes |
Xn |
Details:
Description
Kojic acid is a chelation agent produced by several 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 colors of substances. It forms a bright red complex with ferric ions.
Basic Info
Chemical Name |
kojic acid |
|---|---|
Synonyms |
5-Hydroxy-2-(hydroxymethyl)-4H-pyran-4-one;5-Hydroxy-2-hydroxymethyl-4H-4-pyranone;5-hydroxy-2-(hydroxmetyl)-4H-pyran-4-one;3-hydroxy-6-hydroxymethyl-4H-pyran-4-one;5-Hydroxy-2-(hydroxymethyl)-4-pyrone;Expand |
CAS No. |
501-30-4 |
Molecular Formula |
C6H6O4 |
Molecular Weight |
142.10900 |
PSA |
70.67000 |
LogP |
-0.16230 |
Numbering system
| UNII | 6K23F1TT52 |
|---|
Properties
Appearance & Physical State |
Tan powder |
|---|---|
Density |
1.542 g/cm3 |
Boiling Point |
401.7ºC at 760 mmHg |
Melting Point |
151-156ºC |
Flash Point |
179.9ºC |
Water Solubility |
SOLUBLE |
Stability |
Stable. Combustible. Incompatible with strong oxidizing agents. |
Storage Condition |
Store in a cool, dry place. Store in a tightly closed container. |
Safety Info
RTECS |
UQ0875000 |
|---|---|
Safety Statements |
S24/25 |
HS Code |
29329995 |
WGK Germany |
3 |
Risk Statements |
R40 |
Hazard Codes |
Xn |
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