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Summary
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.
This report includes market status and forecast of global and major regions, with introduction of vendors, regions, product types and end industries; and this report counts product types and end industries in global and major regions.
The report includes as follows:
The report provides current data, historical overview and future forecast.
The report includes an in-depth analysis of the Global market for Kojic Acid , covering Global total and major region markets.
The data of 2017-2025 are included. All-inclusive market are given through data on sales, consumption, and prices (Global total and
By major regions).
The report provides introduction of leading Global manufacturers.
Kojic Acid market prospects to 2025 are included (in sales, consumption and price).
Market Segment as follows:
By Region / Countries
- North America (U.S., Canada, Mexico)
- Europe (Germany, U.K., France, Italy, Russia, Spain etc)
- Asia-Pacific (China, India, Japan, Southeast Asia etc)
- South America (Brazil, Argentina etc)
- Middle East & Africa (Saudi Arabia, South Africa etc)
By Type
- Normal
- Ultra-high Pure
By End-User / Application
- Cosmetics
- Food Additive
- Medicine Material
- Others
By Company
- 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