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KOJIC ACID

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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 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.

Specification: KOJIC ACID

Weight

100g, 1kg, 250g, 500g

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