KOJIC ACID

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.
Kojic acid is a chemical produced from different types of fungi. It is also a by-product of fermented soy sauce and rice wine. Kojic acid is sometimes used in the food industry as a natural preservative. One of the main uses of kojic acid, however, is in some health and cosmetic products.
USES

• lighten visible sun damage
• lighten visible age spots or scars.
• This can result in an anti-aging effect on the skin
• skin-lightening effects
• kojic acid also contains some antimicrobial properties.