Kojic acid is an organic compound được sản xuất bởi several species of fungi, including Aspergillus oryzae, during the fermentation of rice and other carbohydrate chuaces. It chức năngs as a tyrosinase inhibitor, effectively preventing enzymatic browning and melanin formation.
In food ứng dụng, kojic acid serves as a natural chất chống oxy hóa and antimicrobial agent that helps preserve color, flavor, and freshness. It is commonly used in Japanese food chế biến and is gaining broader acceptance in global food sản xuất. Kojic acid is valued for its ability to maintain the natural appearance of foods while providing hạn sử dụng extension.