Snapshot
Kojic acid with the chemical name 5-hydroxy-2-hydroxymethyl-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.
The global Kojic Acid market will reach Volume Million USD in 2017 and CAGR xx% 2011-2017. The report begins from overview of Industry Chain structure, and describes industry environment, then analyses market size and forecast of Kojic Acid by product, region and application, in addition, this report introduces market competition situation among the vendors and company profile, besides, market price analysis and value chain features are covered in this report.
Product Type Coverage (Market Size & Forecast, Major Company of Product Type etc.):
Normal
Ultra-high Pure
Company Coverage (Sales Revenue, Price, Gross Margin, Main Products etc.):
Xi'an Hao-xuan Bio-tech Co
Sansho Seiyaku
Hubei Artec Biotechnology Co
Syder
Sichuan Huamai Technology
Chengdu Jinkai
Hubei Xiangxi Chemical
Triveni Interchem
Hubei Hongjing
Hubei Xinxinjiali Bio-tech
Application Coverage (Market Size & Forecast, Different Demand Market by Region, Main Consumer Profile etc.):
Cosmetics
Food Additive
Medicine Material
Others
Region Coverage (Regional Output, Demand & Forecast by Countries etc.):
North America
Europe
Asia-Pacific
South America
Middle East & Africa