The latest report titled “Citric Acid Production Cost Report” by Procurement Resource a global procurement research and consulting firm, provides an in-depth cost analysis of the production process of the Citric Acid.
Procurement Resource study is based on the latest prices and other economic data available. It also offers additional analysis of the report with detailed breakdown of all cost components (capital investment details, production cost details, economics for another plant location, dynamic cost model). In addition, the report incorporates the manufacturing process with detailed process and material flow, capital investment, operating costs along with financial expenses and depreciation charges.
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Procurement Resource’s detailed report describes the stepwise consumption of material and utilities along with a detailed process flow diagram. Furthermore, the study assesses the latest developments within the industry that might influence Citric Acid production cost, looking into capacity expansions, plant turnarounds, mergers, acquisitions, and investments.
Procurement Resource Assessment of Citric Acid Production Process:
1. Citric Acid Production From Surface Fermentation: This report presents the detailed cost economics of citric acid industrial production across citric acid manufacturing plants. that uses Aspergillus niger on rice bran or wet corn grains or in liquid cultures. The whole production process takes a total of 24 hours.
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2. Citric Acid Production From Submerged Fermentation: This report provides the thorough cost economics of citric acid industrial production across citric acid manufacturing plants by submerged fermentation. In the fermentation tank, the strains are buried about 15 cm deep and improved by aeration via air bubbles which are completed in 5- 14 days following which it goes through purification.
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3. Citric Acid Production From Solid-State Fermentation: This report provides exhaustive cost economics of citric acid industrial production across citric acid manufacturing plants through solid-state fermentation. This process is also referred to as the Koji Fermentation process. In the process, Strains of A. Niger is used. This method is highly used in Japan and is the simplest production method accounting for one-fifth world production of citric acid per annum.
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Product Definition:
Citric acid (C6H8O7) is a weak acid occurring in two forms- monohydrate or water-free (anhydrous). It has a monoclinic crystal structure and a white crystalline solid appearance with no smell. It is typically present in fruits like lemons, oranges etc. and has an acidic taste. It’s a weak organic acid, a tricarboxylic acid which is propane-1,2,3-tricarboxylic acid carrying a hydroxy substituent at position 2. It has the role of a chelator, a food acidity regulator, an antimicrobial agent and a fundamental metabolite.
Market Drivers:
The Citric Acid market is propelling forward owing to its use in a range of industries for many applications. In the pharmaceutical industry, it is used as an excipient in preparations because of its antioxidant properties. Furthermore, since it helps maintain the active ingredient’s stability, it is used as a natural preservative and a food additive that adds an acidic (sour) taste to food and beverage products. Furthermore, it has been used in soaps and laundry detergents since it is used to chelate metals. Other applications furthering the industry’s application include its use as an antioxidant, an emulsifying agent in ice creams in sucrose crystallization in caramel, and as a food colourant which furthers the market demand.
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