Kojic
Acid
Kojic acid is a byproduct of Japanese sake brewing. It is a r-pyrone compound. It is extracted from the fermentation broth of Aspergillus and Penicillium. It has the effect of inhibiting melanin formation. When the combination of fruit acid and aspergillic acid is used, the effect is the same as that of the combination of fruit acid and hydroquinone, which can effectively reduce liver spots. Once exposed to air and sunlight, the extremely unstable ingredients will turn brown and lose their effectiveness. Many cosmetics companies use the more stable kojic dipalmitate instead of aspergillic acid, Although palmitate is a good antioxidant, no studies have shown that palmitate has the same whitening effect as acid. The Department of health has set a limit of 2%. Low light stability, if there is no other ingredients, it is not suitable for daytime products.
ref.
paulaschoice.com
cosdna.com
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