| COMPOSITION | |
|---|---|
| KOJIC ACID | 2% |
| BETA ARBUTIN | 1.5% |
| VITAMINE | 1% |
| MULBERRY EXT | 1% |
| OCTINOXATE | – |
KOJICACID BETAARBUTIN VITAMINE MULBERRYEXT OCTINOXATE
VIBKOJIC
| SPECIFICATION | |
|---|---|
| FORM | TUBE |
| PACKING | 15GM |
| PACKING TYPE | CREAM |
| MRP | 190 |
DESCRIPTION
Kojic acid is a chelation agent produced by several species of fungi, especially Aspergillus oryzae, which has the Japanese common name koji. Kojic acid is a by-product in the fermentation process of malting rice, for use in the manufacturing of sake, the Japanese rice wine. It is a mild inhibitor of the formation of pigment in plant and animal tissues and is used in food and cosmetics to preserve or change colors of substances. It forms a bright red complex with ferric ions.
SIDE EFFECTS
N/A
INDICATION
N/A