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DHA or Dihydroxyacetone is often derived from plant sources such as sugar beets and sugar cane, and by the fermentation of glycerin with out trying to get all complicated Dihydroxyacetone or DHA, also known as glycerol, is a simple carbohydrate a simple sugar, c o n t a i n i n g t h re e c a r b o n a t o m s . D H A i s a hygroscopic white crystalline powder. It has a sweet cooling taste and a characteristic odour which is that tan smell everyone knows, the purer the fermentation the less smell.

DHA was first recognised as a skin colouring agent by a German Scientists in the 1920s. Through its use in the X-ray process, it was noted as causing the skin surface to turn brown when spilled. In the 1950s, Eva Wittgenstein at the University of Cincinnati did further research with dihydroxyacetone. Her studies involved using DHA as an oral drug for assisting children with glycogen storage disease. The children received large doses of DHA by mouth, and sometimes spat or spilled the substance onto their skin. Healthcare workers noticed that the skin turned brown after a few hours of DHA exposure. Eva Wittgenstein continued to experiment with DHA, painting liquid solutions of it onto her own skin. She was able to consistently reproduce the pigmentation effect, and noted that DHA did not appear to penetrate beyond the stratum corneum, or dead skin surface layer. Research then continued on DHA skin colouring effect in relation to treatment for patients suffering from vitiligo. This skin browning effect is non-toxic, and similar to the Maillard reaction. DHA reacts chemically with the amino acids in the protein keratin the major component of the skin surface. Different amino acids react to DHA in different ways, producing different tones of coloration from yellow to brown. The resulting pigments are called melanoidins. These are similar in coloration to melanin, the natural substance in the deeper skin layers which brown or "tan", from exposure to UV rays.

sugar cane and the chemical structure