Kojic acid can be produced by the fermentation of various substances by Aspergillus (a fungus), and pure kojic acid is mainly produced by the fermentation of glucose. Kojic acid is a small molecular component with a molecular weight of 142.22, which can be directly absorbed through the skin. Ingredient alias: 2-hydroxymethyl-5-hydroxy-γ-pyrone.
Kojic acid was first used in food, medicine, agriculture and other fields since its discovery. In the field of food, it can be used as a food additive to keep fresh, antiseptic and antioxidant. Later, some research institutes found that "kojic acid" has a good whitening effect and can lighten stains. After this application was discovered, kojic acid began to be used as a skin lightening agent and was widely used in whitening and spot lightening products.
We know that "melanin" is the core component that leads to darkening of the skin and the appearance of pigmentation. It inhibits the production of melanin, which can whiten and fade spots. In the process of melanin production, "tyrosinase" is an essential catalyst. "Kojic acid" can compete with tyrosinase for copper ions, make tyrosinase inactive, block the production of melanin, and achieve the purpose of whitening and fading.
When people see that "kojic acid" has "acid", it is immediately associated with "fruit acid". In fact, the whitening mechanisms of "kojic acid" and "fruit acid" are completely different, neither exfoliating keratinocytes nor thinning the stratum corneum.
After years of comparative research and the actual experience of a large number of consumers, it is recognized that "kojic acid" has excellent whitening and lightening effects. Once "hydroquinone", the gold standard for whitening. So that many whitening raw materials are often promoted with the slogan "How many times the effect of inhibiting tyrosinase is kojic acid". Many European and American dermatologists have used 2-4% kojic acid to treat patients with chloasma, and achieved good results.