Kono Chem Co.,Ltd

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Kono Chem Co.,Ltd

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favourable price of Kojic acid 501-30-4 top quality supplier

favourable price of Kojic acid 501-30-4 top quality supplier CAS NO.501-30-4

  • FOB Price: USD: 800.00-1,000.00 /Metric Ton Get Latest Price
  • Min.Order: 1 Kilogram
  • Payment Terms: L/C,T/T,MoneyGram,Other
  • Available Specifications:

    99%(1-100)Metric Ton99%(101-200)Metric Ton

  • Product Details

Keywords

  • favourable price of Kojic acid
  • Kojic acid
  • 5-Hydroxy-2-hydroxymethyl-4-pyrone

Quick Details

  • ProName: favourable price of Kojic acid 501-3...
  • CasNo: 501-30-4
  • Molecular Formula: C6H6O4
  • Appearance: Solid powder
  • Application: Applied in dietary supplements,pharmac...
  • DeliveryTime: prompt delivery after payment confirme...
  • PackAge: Foil bag or drum
  • Port: Beijing or Guangzhou Port
  • ProductionCapacity: 5000 Kilogram/Month
  • Purity: 100% BY HPLC
  • Storage: Sealed,light and oxygen resistant
  • Transportation: by sea or air
  • LimitNum: 1 Kilogram
  • name: Kojic acid
  • CAS: 501-30-4

Superiority

Kojic acid is composed of glucose by Aspergillus Candida in 30~32 ℃ under aerobic fermentation, having the antibacterial effect of organic acid, molecular structure is for substituted gamma pyrone, in naturally occurring γ-pyranone compounds, well-known compounds are only kojic acid and maltol. In 1907, Saito is by Aspergillus isolated kojic acid crystals. In 1912, it was named by Yabuta and in 1924 to determine the structure of kojic acid. In 1953, Arnstela (surface fermentation) and in1971 Kitada Makio (submerged fermentation) using isotope tracing technique converted that kojic acid is glucose without carbon frame fracture direct oxidation and dehydration to form.

Kojic acid may be developed as a new food additive. As a food preservative sorbic acid is more than the performance of the ideal.
Kojic acid can be used for fresh vegetables, fruits, fresh seafood, such as the cut apple, bananas, potatoes, mushrooms in 0.1% kojic acid solution leaching for 1 hour, can effectively prevent browning. Crab meat and shrimp and other seafood with 0.25%~0.6% kojic acid and 0.1% sodium sulfite solution respectively spray or infiltration method to treat Lentinus edodes, perishable vegetables such as spinach, results at room temperature for 1 day the alteration of mushroom and spinach 4 days later still keeps fresh, rarely atrophy. The dip of cut rose, rose, and so in 0.1% kojic acid solution at room temperature can be fresh for 8 days long. Kojic acid as an antioxidant can prevent oil deterioration and prevent the browning of dough. Combining with Ascorbic acid effect is better.
Kojic acid can replace part of sodium nitrite in color hair color, and can inhibit the conversion of nitrite to carcinogenic nitrosamines.
Studies suggest that the preservation mechanism of kojic acid inhibition of polyphenol oxidase in plants and animal carapace (i.e. tyrosinase).
As mentioned above, kojic acid of antibacterial, antisepsis, fresh-keeping, color protection hair color, antioxidant effect in a body is a potential and the superior performance of food additives.

Details

kojic acid is a skin-lightening agent that acts through anti-oxidant activity. Kojic acid is a tyrosinase inhibitor, although it is not as effective as licorice extract. When combined with allantoin and other proper ingredients in sunscreen preparations, the mixture can inhibit uV-caused erythema and accelerate wound healing. It is also found to be skin sensitizing and can be irritating.

 

Cat. No. K040000
CAS. No. 501-30-4
Molecular Formula C?H?O?
Formula Weight 142.11 g/mol
Synonyms NA
Chemical Name 5-Hydroxy-2-hydroxymethyl-4H-pyran-4-one
Category Working Standards
Product Stock Status In-Stock

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Kono Chem Co.,LtdTel:86-29-86107037-8015 Fax:86-29-81330164  Email:info@konochemical.com
 Address:No.11 Daqing Road,Lianhu District,Xi’an 710082,China,710082