Kojic Acid |501-30-4
Sharaxaada Alaabta
Kojic Acid waa wakiilka chelation ee ay soo saaraan noocyo kala duwan oo fangaska ah, gaar ahaan Aspergillus oryzae, kaas oo leh magaca Japan ee koji.
Isticmaalka isqurxinta: Kojic Acid waa ka hortag khafiif ah oo ka hortagta samaynta midabka ee unugyada dhirta iyo xayawaanka, waxaana loo isticmaalaa cuntada iyo waxyaalaha la isku qurxiyo si loo ilaaliyo ama loo beddelo midabada walxaha iyo iftiinka maqaarka.
Isticmaalka cuntada: Kojic acid waxaa loo isticmaalaa miraha la jarjaray si looga hortago browning oksaydhative, cuntada badda si loo ilaaliyo midabada casaanka iyo casaanka.
Isticmaalka daawaynta: Kojic acid waxa kale oo uu leeyahay bakteeriyada bakteeriyada iyo fungal.
Tilmaamid
| ITEM | HEERKA |
| Muuqashada | Ku dhawaad White Crystalline budada |
| Qiimayn % | >> 99 |
| barta dhalaalaysa | 152-156 ℃ |
| Luminta qallajinta % | ≤1 |
| Hadhaaga dabka | ≤0.1 |
| Chloride (ppm) | ≤100 |
| Bir culus (ppm) | ≤3 |
| Arsenic (ppm) | ≤1 |
| Ferrum (ppm) | ≤10 |
| Baaritaanka Microbiological | Bakteeriyada: ≤3000CFU/gFungus: ≤100CFU/g |
