Kojic Acid, CAS number 501-30-4, is a chelation agent produced by several species of fungi, especially Aspergillus oryzae, which has the Japanese common name koji, appears as an off-white crystalline powder. It is often used on cut fruits to prevent oxidative browning, and it is also used in seafood to preserve pink and red colors. Kojic acid also has antibacterial and antifungal properties. Kojic acid also acts as both antioxidant and bleaching agents in cosmetic creams.

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Kojic Acid powder Specification
ITEM STANDARD
Apperance Almost White Crystalline powder
Assay % 99
Melting point 152-156
Loss on drying % 1
Ignition residue 0.1
Chloride(ppm) 100
Heavy metal(ppm) 3
Arsenic (ppm) 1
Ferrum (ppm) 10
Microbiological test Bacteria: 3000CFU/gFungus: 100CFU/g