Kojic acid is a weak acid compound produced in the production of some microorganisms without sugar metabolism. It can inhibit the growth of many microorganisms and can keep the activity of polyphenol oxidase. As aspergic acid is a kind of organic acid produced by fermentation, the microorganism that can produce the acid is Aspergillus oryzae, Aspergillus nests, Aspergillus parasitoids, Aspergillus oryzae and Aspergillus flavus. It is a bactericidal substance produced by microorganisms using aerobic fermentation of various carbon sources. Kojic acid and its derivatives have strong effects on tyrosinase, and certain concentrations of kojic acid have antibacterial activity.
Kojic acid has the following advantages compared with the commonly used food preservatives:
It is easy to dissolve in water. It solves the problems of sorbic acid and benzoic acid which need organic solvent to dissolve and then add food.
It is not used by bacteria, and has stronger and wider antibacterial power.
It has thermal stability. It can be combined with food for sterilization, while sorbic acid is easily decomposed and evaporated.
Its pH value is stable.
It has no irritation to human body, and can inhibit nitrite to produce carcinogens, and it is safe.application
As a food preservative, preservative and color protecting agent, kojic acid can be used as a food preservative, preservative and color protecting agent. It can be used as a substitute for meat food processing, fruit and vegetable preservation and raw food. It can also be used as fresh flowers to preserve fresh flowers and shelf life.
The use of polyphenol oxidase inhibitors in food processing and preservation is an important way to prevent enzymatic browning of products. At present, the commonly used method is to use sulfur dioxide or other strong reducing sulfur compounds. Because these compounds remain in food and release sulfur dioxide in the later process, they will damage the aroma of food. Ascorbic acid is safe and nontoxic. It is an ideal inhibitor of polyphenol oxidase. It has a remarkable effect on the color protection of fruits and vegetables and crustaceans, and can be used in combination with the existing ascorbic acid and citric acid. It can replace or replace the traditional polyphenol oxidase inhibitor. The study of kojic acid shows that it has antioxidation and antibacterial effects. It is completely non-toxic and soluble in water. It only needs a small amount of effective. It is an ideal material for fresh fresh flowers and vegetables and fruits.
As nitrite can be converted into nitrosamines in the process of food processing and digestion, a kind of substance which has strong carcinogenicity and toxicity, the use of the nitrite is strictly limited in the world, and the effect of nitrite's color protection is not ideal. Other synthetic or natural pigments also suffer from the problem of air oxidation, resulting in a shorter color retention time due to the decrease of color. Using kojic acid in meat food can not only reduce the use of nitrite and other harmful chromophore, but also have good processing effect with vitamin C, nicotinamide and other color protecting agents, which are more antibacterial and anti carcinogen, and also reduce or replace the amount of sorbic acid and benzoic acid, thus it is very ideal. Color protection preservatives.
Carton: 1kg with double plastic container inside/Aluminum foil bag outside;
25kg with double plastic container inside/Fiber drum outside.
or as customer’s requirement.
Suitable for ≤50kgs
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Suitable for ≥50kgs
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Suitable for ≥500kgs
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