Kojic Acid Properties, Molecular Formula, Applications - WorldOfChemicals

Kojic Acid Properties

Kojic Acid

Molecule Structure Image



Kojic acid is a chelation agent produced by several species of fungi, especially Aspergillus oryzae. It 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 is used on cut fruits to prevent oxidative browning, in seafood to preserve pink and red colors, and in cosmetics to lighten skin. Kojic acid also has antibacterial and antifungal properties. It is also used in skin diseases like melasma.

Chemical Properties

Acidity 9.40
Appearance Tan powder
CAS Number 501-30-4
EINECS Number 207-922-4
HS Code 29329995
IUPAC Name 5-Hydroxy-2-(hydroxymethyl)-4H-pyran-4-one
InChI 1S/C6H6O4/c7-2-4-1-5(8)6(9)3-10-4/h1,3,7,9H,2H2
Melting Point 152 - 155 °C
Molar Mass 142.11 g/mol
Molecular Formula C6H6O4
RTECS Number UQ0875000
Synonyms Kojic acid; 5-Hydroxy-2-(hydroxymethyl)-4-pyrone; 2-Hydroxymethyl-5-hydroxy-γ-pyrone