Kojic acid CAS#501-30-4
Natural Fermentation Origin：Produced through aerobic fermentation of glucose by Aspergillus species, ensuring a naturally derived and biotechnologically reliable ingredient.
Proven Antibacterial Properties：Exhibits inherent antibacterial activity, making it suitable for applications in cosmetics, skincare, and personal care formulations.
Unique and Stable Molecular Structure：Features a rare γ-pyrone structure, one of only two well-known natural γ-pyrone compounds, contributing to its chemical stability and effectiveness.
Scientifically Verified Formation Process：Its biosynthesis pathway has been confirmed by isotope-tracking studies, demonstrating a clear, efficient conversion from glucose without carbon skeleton degradation, supporting consistent quality and purity.
Products Description of Kojic acid CAS#501-30-4
Kojic acid, also known as kojic acid and kojic acid, is an organic acid with antibacterial effect produced by aerobic fermentation of glucose by Aspergillus candida at 30-32°C. Its molecular structure is a γ-pyrone with a substituent. Among the γ-pyrone compounds existing in nature, the only famous compounds are kojic acid and maltol. In 1907, Saito separated kojic acid crystals from rice koji. It was named by Yabuta in 1912 and its structure was determined in 1924. In 1953, Arnstela (surface fermentation) and in 1971, Kitada Makuo (submerged fermentation) used isotope tracking technology to prove that kojic acid is formed by direct oxidation and dehydration of glucose without carbon frame rupture.
Kojic acid Chemical Properties
| Melting point | 152-155 °C (lit.) |
| Boiling point | 179.65°C (rough estimate) |
| density | 1.1712 (rough estimate) |
| refractive index | 1.4434 (estimate) |
| storage temp. | Store below +30°C. |
| solubility | DMSO (Slightly), Methanol (Slightly, Sonicated) |
| form | Crystalline Powder |
| pka | 7.9(at 25℃) |
| color | White to beige-brown |
| Water Solubility | SOLUBLE |
| λmax | 269nm(CHCl3)(lit.) |
| Merck | 145,317 |
| BRN | 120895 |
| Stability: | Stable. Combustible. Incompatible with strong oxidizing agents. |
| LogP | -0.64 |
| CAS DataBase Reference | 501-30-4(CAS DataBase Reference) |
| NIST Chemistry Reference | 5-Hydroxy-2-(hydroxymethyl)-4h-pyran-4-one(501-30-4) |
| IARC | 3 (Vol. 79) 2001 |
| EPA Substance Registry System | Kojic acid (501-30-4) |
Safety Information
| Hazard Codes | Xn |
| Risk Statements | 40-68 |
| Safety Statements | 22-24/25-36/37-36 |
| WGK Germany | 3 |
| RTECS | UQ0875000 |
| HS Code | 29329995 |
| Hazardous Substances Data | 501-30-4(Hazardous Substances Data) |
Product Application of Kojic Acid (CAS No. 501-30-4)
Food and Agricultural Applications
Kojic acid is widely used in food production. Historically, it was applied as an antioxidant to prevent oil rancidity. Recent studies have demonstrated its bactericidal and insecticidal properties, making it effective as a food preservative, freshness-maintaining agent, and color-protecting additive. Kojic acid can serve as a natural alternative to chemical preservatives and is extensively used in meat processing for color retention, as well as in the preservation and sterilization of fruits, vegetables, and raw foods.
In addition, it can be used as a preservative for cut flowers, significantly extending their shelf life. The incorporation of kojic acid does not affect the taste, aroma, or texture of food products, while also inhibiting the conversion of nitrites into carcinogenic nitrosamines. This inhibition is particularly important for the improvement and upgrading of cured meat products.
In agriculture, kojic acid can be applied as a biopesticide, insecticide, and biofertilizer. Whether sprayed on crops or applied to the root system, it effectively increases crop yield and economic returns for grain and vegetable production.
Flavor Enhancer Production
Kojic acid serves as an important raw material for the manufacture of food flavor enhancers such as maltol and ethyl maltol.Pharmaceutical Industry
It can be used as a raw material in the production of cephalosporin antibiotics.Cosmetic and Personal Care Applications
Beyond food processing, kojic acid is widely used in cosmetics for its skin-whitening and spot-removal properties. Kojic acid and its derivatives, including acetates, exhibit antibacterial activity and do not cause immediate or cumulative skin irritation, allowing them to be used as preservatives in cosmetics and food products.
Kojic acid has strong ultraviolet absorption capabilities and may be used alone or in combination with sunscreen products, soaps, and other formulations. It is effective in treating and preventing hyperpigmentation such as liver spots, particularly at concentrations of 1–2.5%. Additionally, it helps maintain skin moisture, reduce wrinkles, and is used in hair care products for dandruff removal.
Seasoning and Extract Production
Kojic acid can also be used as a seasoning ingredient and as a raw material for producing larch bark extract and ethyl larch bark extract.
