KOJIC DIPALMITATE

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Kojic dipalmitate 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.

From 6,000.00

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.
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 DIPALMITATE

Weight

100g, 1kg, 250g, 500g

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