Ibanga Elisebenza Kakhulu Le-Cosmetic Grade Anti-Sensitive Moisturizing Agent Lactobacillus Saccharomyces/Rice Ferment Filtrate Rice Fermentation Filtrate

I-Kojic Acid Dipalmitate

Ibanga Lokusebenza Eliphezulu Le-Cosmetic I-Anti-Sensitive Moisturizing Agent I-Lactobacillus Saccharomyces/I-Rice Ferment Filtrate I-Rice Fermentation Filtrate Isithombe Esifakiwe

Incazelo emfushane:

I-Cosmate^®I-KAD, i-Kojic acid dipalmitate (KAD) iphuma ku-kojic acid. I-KAD yaziwa nangokuthi i-kojic dipalmitate. Namuhla, i-kojic acid dipalmitate iyi-ejenti ethandwayo yokwenza mhlophe isikhumba.

Igama Lohwebo:I-Cosmate®KAD

Igama Lomkhiqizo:I-Kojic Acid Dipalmitate

INCI Igama:I-Kojic Acid Dipalmitate

I-Molecular Formula:I-C38H66O6

Inombolo ye-CAS:79725-98-7

Imilayezo eku-inthanethi I-imeyili WhatsApp

Imininingwane Yomkhiqizo

Kungani iZhonghe Fountain

Omaka bomkhiqizo

Ithimba lethu ngokuqeqeshwa kochwepheshe. Ulwazi lochwepheshe olunekhono, umuzwa oqinile wesevisi, ukuhlangabezana nezidingo zesevisi zamakhasimende ze-High Performance Cosmetic Grade Anti-Sensitive Moisturizing Agent Lactobacillus Saccharomyces/Rice Ferment Filtrate Rice Fermentation Filtrate, Umbuzo wakho uzokwamukelwa kakhulu futhi uzuze intuthuko ephumelelayo. esikulindele.
Ithimba lethu ngokuqeqeshwa kochwepheshe. Ulwazi lochwepheshe abanamakhono, umuzwa oqinile wesevisi, ukuhlangabezana nezidingo zesevisi zamakhasimendeUmphakeli we-Kojic Acid Dipalmitate, Ngomoya “wezinga eliphezulu ukuphila kwenkampani yethu; idumela elihle liyimpande yethu”, sithemba ngobuqotho ukubambisana namakhasimende asekhaya nakwamanye amazwe futhi sithemba ukwakha ubuhlobo obuhle nawe.
I-Cosmate^®I-KAD, i-Kojic acid dipalmitate (KAD) iphuma ku-kojic acid. I-KAD yaziwa nangokuthi i-kojic dipalmitate. Namuhla, i-kojic acid dipalmitate iyi-ejenti ethandwayo yokwenza mhlophe isikhumba.

I-Cosmate^®I-KAD, i-Kojic acid dipalmitate inomphumela onamandla ovimbela i-melanin. I-Kojic acid dipalmitate ihlukile kwezinye izingxenye ezimhlophe njenge-arbutin. Inhlanganisela yayo ye-ion yethusi ivimbela ukusebenza kwe-ion yethusi ne-tyrosinase. Ngaleyo ndlela, i-KAD ingakwazi ukwenza isikhumba sibe mhlophe.

I-Kojic Acid Dipalmitate iguquliwe kokuphuma kwe-Kojic Acid okungagcini nje ngokunqoba ukungazinzi kokukhanya, ukushisa nama-ion ensimbi, kodwa futhi igcina impahla enhle kakhulu yokuvimbela umsebenzi we-tyrosinase esikhumbeni somuntu futhi ivimbele ukwakheka kwe-melanin. Isebenza kakhulu kune-Kojic Acid. I-Kojic Dipalmitate ingaveza imiphumela emihle kakhulu ngisho nasekuqiniseni isikhumba, ukulwa namabala obudala, izimpawu zokukhulelwa, amabala kanye nokuphazamiseka kwesikhumba okuvamile kobuso nomzimba. Ngokungafani ne-Kojic Acid, evame ukudala izinkinga zokuzinza komkhiqizo ezifana nokushintsha kombala, i-Kojic Acid Dipalmitate inikeza ukuzinza okuhle kakhulu komkhiqizo ngaphandle kwezinkinga zokungaqini kombala.

1. Ukukhanya Kwesikhumba: I-Kojic Acid Dipalmitate inikeza imiphumela esebenza ngempumelelo yokukhanyisa isikhumba. Uma iqhathaniswa ne-Kojic Acid, i-Kojic Dipalmitate ithuthukisa ngokuphawulekayo imiphumela evimbelayo emsebenzini we-tyrosinase, ovimbela ukwakheka kwe-melanin. Njenge-ejenti emhlophe encibilikayo yesikhumba, kulula ukumuncwa isikhumba.

2. Ukuzinza Kokukhanya Nokushisa:I-Kojic Acid Dipalmitate ilula futhi nokushisa kuzinzile, Kodwa i-Kojic Acid ivamise uku-oxidize ngokuhamba kwesikhathi.

3. Ukuzinza kwe-pH: I-Kojic Acid Dipalmitate izinzile ngaphakathi kwebanga le-pH elibanzi lika-4-9, elihlinzeka ngokuguquguquka kubadidiyeli.

4. Ukuqina Kombala: I-Kojic Acid Dipalmitate ayishintshi ibe nsundu noma ibe phuzi ngokuhamba kwesikhathi, ngoba i-Kojic Acid Dipalmitate izinzile ku-pH, ukukhanya, ukushisa kanye ne-oxidation, futhi ayihlanganisi nama-ion ensimbi, aholela ekuzinzeni kombala.

Amapharamitha wobuchwepheshe:

Ukubukeka	I-crystal powder emhlophe noma cishe emhlophe
Isivivinyo	98.0% iminithi.
Iphoyinti lokuncibilika	92.0℃~96.0℃
Ukulahlekelwa ekomisweni	0.5%ubuningi.
Izinsalela ekushiseni	≤0.5% ubuningi.
Izinsimbi Ezisindayo	≤10 ppm ubuningi.
I-Arsenic	≤2 ppm ubuningi.