Kojic

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.

Chemistry[edit | edit source]

Kojic acid is a pyrone derivative produced by species of fungi in the Aspergillus, Acetobacter and Penicillium genera. It is a secondary metabolite, meaning it is not directly involved in the normal growth, development, or reproduction of the organism. It is derived from the conversion of certain amino acids and lipids during the fermentation process.

Uses[edit | edit source]

Kojic acid is used in the food industry as a natural preservative for certain types of foods, including soy sauce and miso. It is also used in the cosmetic industry for its skin-lightening properties. It is believed to prevent the formation of melanin, the pigment responsible for skin color.

Health Effects[edit | edit source]

While kojic acid is generally considered safe for use in foods and cosmetics, it can cause allergic reactions in some individuals. It has also been linked to tumor growth in laboratory animals, although the relevance of these findings to humans is unclear.

See Also[edit | edit source]

Kojic Resources
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