Kojic acid (CAS# 501-30-4) is a natural compound produced by microbial fermentation and is commonly found in the metabolites of Aspergillus and penicillium fungi. The chemical name was 5-hydroxy-2-hydroxymethyl-4h-pyrano-4-one. The molecular form was ₆. H₆O₄, and the molecular weight was 142.11. Kojic acid has a certain acidity and is relatively stable in acidic and neutral environments. It can chelate with metal ions and affect the activity of some enzymes, especially related to tyrosinase, which can reduce the production of melanin by inhibiting the activity of the enzyme, and is often used in the field of whitening skin care. In the food industry, due to its antioxidant properties, it can prevent food Browning and extend the shelf life.

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Kojic acid is a natural chelation agent derived from various fungi, primarily known for its exceptional ability to inhibit melanin production. Its most prominent application is in the cosmetic industry, where it serves as a key ingredient in skin-lightening creams, serums, and soaps to treat hyperpigmentation, age spots, and melasma. In the food industry, it acts as a natural preservative and antioxidant, preventing enzymatic browning in fruits and seafood, particularly in maintaining the vibrant color of shrimp and crabs. Furthermore, Kojic acid is utilized in the pharmaceutical sector as an intermediate for synthesizing antibiotic and analgesic drugs. In agriculture, it is employed as a specialized pesticide stabilizer and a growth promoter due to its unique chemical reactivity and safety profile.