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As with many popular forms of alternative medicine and treatments, kojic acid in a natural by-product that has taken on a new use in recent years. Created by species of fungi, this acid takes on many tasks.
History
Kojic acid gets it's name from the main fungus responsible for it's production, Aspergillus oryzae. In Japanese this name translates to koji.
Benefits
Kojic acid is often used because of its antibacterial and, ironically, its antifungal properties. It prevents enzymatic browning in food and helps with skin pigmentation problems.
Cosmetic use
One of the most common Western uses for kojic acid is cosmetic. Used in makeup products to lighten skin by blocking enzymes needed to produce melanin, Kojic acid is an alternative used by dermatologists for patient's skin lightening needs. Certain over-the-counter creams and beauty products also contain the acid.
Food use
Kojic acid can also preserve food. It can be used on cut fruits (such as avocado or apples) to keep them from turning brown once exposed to air. Additonally, Kojic acid can preserve the color of seafood. Fish such as tuna and salmon can keep their red and pink tones longer.
Alcohol use
Kojic acid is also used in the fermentation process of malting rice and creating sake, or rice wine.
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