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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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84057-84-1
Lamotrigine, ≥98%
91-20-3
Naphthalene, GR 99%+
9003-99-0
Lactoperoxidase, from bovine milk lyophilized powder (essentially salt-free), ≥200 units/mg protein
175026-96-7
NQDI-1, ≥98% (HPLC)
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