Kojic Acid is a naturally occurring chelation agent and tyrosinase inhibitor produced as a byproduct during the fermentation of Aspergillus oryzae (koji fungus), traditionally used in Japanese sake and soy sauce production. With a purity of more than 98% (HPLC), this high-grade Kojic Acid is one of the most widely used skin brightening and depigmentation actives in both cosmeceutical and ingestible beauty formulations globally.
Kojic Acid works by inhibiting tyrosinase — the copper-containing enzyme that catalyses the rate-limiting step in melanin biosynthesis. By blocking this step, Kojic Acid effectively reduces melanin production, lightening existing hyperpigmentation and preventing the formation of new dark spots.
Applications:
- Cosmeceuticals (skin brightening serums, whitening creams, dark spot correctors, fade creams)
- Personal Care (brightening soaps, toners, exfoliants, sunscreen formulations)
- Beauty Supplements (oral skin brightening capsules, ingestible whitening blends)
- Food Industry (natural antioxidant and colour preservation in food processing)
Key Features & Benefits:
- Kojic Acid >98% (HPLC) – pharmaceutical grade purity
- Potent tyrosinase inhibitor for effective skin brightening and depigmentation
- Naturally fermentation-derived ingredient
- Synergistic with Alpha Arbutin, Vitamin C, and glutathione
- Suitable for topical, oral supplement, and food preservation applications
