5-Hydroxy-2-hydroxymethyl-4-pyrone (KOJIC ACID)
Global Regulation Summary
Overview of current status across major international markets.
Detailed Regional Status
| Region | Status | Max Conc. | Conditions | Source |
|---|---|---|---|---|
| πͺπΊ EU | Unknown | - | - | Official β |
| πΊπΈ USA | Unknown | - | - | Official β |
| π―π΅ Japan | Unknown | - | - | Official β |
| π°π· Korea | Unknown | - | - | Official β |
| π¬π§ UK | Unknown | - | - | Official β |
πΏ Natural Sources
Produced by Aspergillus species fungi, particularly Aspergillus oryzae ('koji-kin' in Japanese). By-product in fermentation of malting rice for sake (Japanese rice wine), shoyu (soy sauce), miso, and vinegar production. Aspergillus oryzae has been used in Japanese food fermentation for over 2,000 years.
π How It's Made
Produced by fermentation using Aspergillus flavus or A. oryzae. Optimal production: malt extract sucrose (MES) medium, pH 4, 30Β°C, 7 days incubation. High yields (>15 g/L) achieved by only 3 A. flavus isolates. Maximum titer of 25.71 g/L in pH-controlled bioreactors. First isolated in 1907 by Saito from A. oryzae on steamed rice; named by Yabuta in 1912.
π Uses in Cosmetics
Skin-lightening agent that inhibits melanin formation by blocking tyrosinase enzyme. Provides UV light protective action. Extends product shelf life through preservative action against chemical and microbial degradation. Used in brightening creams, serums, and anti-aging products. Forms bright red complex with ferric ions.
π¬ Other Applications
Food industry: prevents oxidative browning on cut fruits, preserves pink/red colors in seafood, flavor enhancer precursor, prevents nitrosopyrrolidine formation in fried bacon. Agricultural: prevents melanosis (blackening) in produce. Pharmaceutical: antimicrobial, antiviral, antitumor, antidiabetic, anticancer, anti-parasitic, and insecticidal properties.
π‘ Fun Facts
- β’ First isolated in 1907 by Saito from Aspergillus oryzae grown on steamed rice - the first compound ever isolated from this fungus
- β’ Named 'kojic acid' in 1912 by Yabuta from 'koji' (ιΊΉ), the Japanese starter culture used for over 2,000 years in sake, soy sauce, and miso production
- β’ Chemical structure not deciphered until 1924 - took 12 years after isolation to understand its molecular composition
Frequently Asked Questions
What is KOJIC ACID used for in cosmetics?
KOJIC ACID is primarily used for skin conditioning in cosmetic products. It also serves as skin brightening, antioxidant. The ingredient is commonly found in moisturizers, lotions, and creams.
Which countries regulate KOJIC ACID?
KOJIC ACID is approved for cosmetic use in all major markets: , with no significant restrictions.
Where can I find official regulation information about KOJIC ACID?
Official information about KOJIC ACID regulations can be found on government websites: EU CosIng database, US FDA Cosmetics page, Japan MHLW cosmetics standards, UK Government cosmetics guidance, and Korea MFDS. Always verify regulatory status with these official sources before making formulation decisions.
Disclaimer
The information on this website is for educational and informational purposes only and is not intended as medical advice. While we strive for accuracy based on official government databases, cosmetic regulations change frequently. Always consult with a qualified professional or refer to the latest official regulatory documents for compliance. We are not responsible for any actions taken based on the information provided here.