Kojic acid

From Wikipedia, the free encyclopedia

You have new messages (last change).

Kojic acid (C6H6O4; 5-hydroxy-2-(hydroxymethyl)-4-pyrone) is a chelation agent produced by several species of fungus, especially Aspergillus oryzae, which has the Japanese common name koji. 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.

[edit] External links

 This article about an organic compound is a stub. You can help Wikipedia by expanding it.
Retrieved from "http://en.wikipedia.org../../../k/o/j/Kojic_acid.html"
In other languages