Kojic acid is an organic compound that functions in nature as a chelation agent produced by several species of fungus, especially Aspergillus oryzae. It is a by-product in the fermentation process of malting rice for use in the manufacturing of sake.
Content scope: Information here supports chemical identification and industrial supply, research, and manufacturing contexts. It is not a therapeutic claim, medical advice, or drug-use instructions.
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CAS 501-30-4
Resveratrol
nutritional supplement and antioxidant
Cycloheptanone
Food additive and research intermediate
Lycopene
Natural red food colorant and antioxidant
Methylparaben sodium
Preservative in cosmetics and personal care products
Kojic dipalmitate
cosmetic ingredient
Maltol
Flavoring agent for food
2-(1,1,1-trifluoro-2-methylpropan-2-yl)-4H-pyran-4-one
research compound
Ferric maltol
pharmaceutical raw material
5-hydroxy-2-(hydroxymethyl)pyran-4-one
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