QYResearch: The global sales of Kojic Acid in 2016 have been over 2512 MT

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QYResearch Kojic acid with the chemical name 5-hydroxy-2hydroxymethyl-4-pyrone is produced by several species of fungi, especially Aspergillus oryzae, which has the Japanese common name koji. It is a by-product in the fermentation process of malting rice, for use in the manufacturing of sake, the Japanese rice wine. 13C-Labeling studies have revealed at least two pathways to kojic acid.

In the usual route, dehydratase enzymes convert glucose to kojic acid. Pentoses are also viable precursors in which case dihydroxyacetone is invoked as an intermediate. qyresearchglobal.com

QYResearch According to QYResearch, In general, it can also be concluded that glucose and yeast extract are the preferred carbon and nitrogen sources for kojic acid production by various fungal strains. And the main production base is located in China, which account for 73.45% in 2016.

Currently, Kojic acid has many industrial applications and its demand is increasing enormously with the growing industries related to its applications. And the cosmetics occupy the largest share, which was 75.71% in 2016. As the application of kojic acid in food has not been clearly recognized by the state, so its use is still relatively small. The global sales of Kojic Acid in 2016 have been over 2512 MT; the gross margin was 24%.

The technology of the Kojic Acid is not difficult. And majority of the manufacturers can ensure high quality, so their product can meet the high-end consumer’s demand.

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The price is decreasing at a stable speed, and high quality means high price. Price between different manufactures has gradient.

In the future, the growing safety awareness will play an important role in the development of the Kojic Acid. In the future, if any company wants to enter into the industry, the new type of product will be an important feature.

QYResearch forecast that the global Kojic Acid market will average grow at of 3.10% from 2017 to 2022.

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