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. Kojic acid crystalline powder is a natural ingredient derived from fungi that is commonly used in the cosmetic industry for its skin lightening and brightening properties. It is also used in the food industry as a preservative and in the medical industry for its antibacterial and antifungal properties. Its applications include skin lightening creams, lotions, and soaps, as well as in the production of fermented foods and beverages. Kojic acid is a safe and effective ingredient that has been widely used for decades.