What is the Difference Between Kojic Acid and Kojic Acid Dipalmitate?

Kojic acid and kojic acid dipalmitate are both used as whitening agents in the cosmetic industry, but they have some differences in their properties and effectiveness:

1. Origin: Kojic acid is a byproduct of fermentation of malting rice, while kojic acid dipalmitate is a diesterified derivative of kojic acid.
2. Whitening Effect: Kojic acid dipalmitate is considered to be more effective in whitening the skin than kojic acid. In clinical trials, the effective rates of kojic acid and kojic acid dipalmitate were 60%-95% and 80%, respectively.
3. Stability: Kojic acid dipalmitate is more stable than kojic acid, which means it can retain its potency for a longer period. Kojic acid dipalmitate has excellent stability in the formulation and will not chemically react with other ingredients, reducing the difficulty of formulation.
4. Oil Solubility: Kojic acid dipalmitate is oil-soluble, allowing it to penetrate the skin more efficiently, potentially increasing its potency.
5. Skin Sensitivity: Kojic acid dipalmitate is less irritating to the skin than regular kojic acid, making it more suitable for use in cosmetic products.

In summary, kojic acid dipalmitate has better stability, whitening effect, oil solubility, and less skin sensitivity compared to kojic acid. It is therefore considered a more effective and stable alternative to kojic acid in cosmetic formulations.

Comparative Table: Kojic Acid vs Kojic Acid Dipalmitate

Kojic acid and kojic acid dipalmitate are both used as whitening agents in the cosmetic industry, but they have some differences in terms of stability and skin sensitivity. Here is a table comparing their characteristics:

Kojic acid dipalmitate is considered to be more stable and less susceptible to light and heat than pure kojic acid, making it a preferred choice for skin lightening formulas. Additionally, kojic acid dipalmitate is oil-soluble, which allows it to penetrate the skin more efficiently, potentially increasing its potency.