Kojic dipalmitate is a chelation agent produced by several species of fungi, especially Aspergillus oryzae, which has the Japanese common name koji. Kojic dipalmitate is a by-product in the fermentation process of malting rice, for use in the manufacturing of sake, the Japanese rice wine.
Kojic dipalmitate is a chemical produced from different types of fungi. It is also a by-product of fermented soy sauce and rice wine. Kojic dipalmitate is sometimes used in the food industry as a natural preservative. One of the main uses of kojic dipalmitate, however, is in some health and cosmetic products.
- 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.