Kojic acid is light gold in colour. It is odourless and bitter in taste. It has anti-pigmentation, anti-aging and antimicrobial properties. It is a fungal metabolic product produced from a few species of Aspergillus, especially Aspergilllus oryzae, which is the Japanese name for Koji. It has antioxidant property. Kojic acid encapsules are helpful in protecting heat/temperature sensitive active substances. These are in the form of free flowing powder form. These are stable towards heat and temperature and have long lasting effect.
ES-524A-30
Request QuotationActive and inactive ingredient is mixed together and an aromasules is obtained.
After an aromasules of the material is obtained, it is added in a spray.
Active and inactive ingredient is mixed together and an aromasules is obtained.
After an aromasules of the material is obtained, it is added in the in a spray dryer and is converted to powder form.