Anethole Production Cost Reports

Anethole production cost report provides a comprehensive analysis and know-how for setting up a Anethole production plant. The study covers all the requisite aspects that one needs to know for the production of Anethole. This includes manufacturing processes, raw material requirements, utility requirements, infrastructure requirements, machinery and technology requirements, manpower requirements, packaging requirements, transportation requirements, etc.

The report also provides detailed insights into project economics including capital investments, project funding, operating expenses, income and expenditure projections, fixed costs vs variable costs, direct and indirect costs, expected ROI and NPV, profit and loss account, financial analysis, etc.

Anethole with the molecular formula C10H12O is a monomethoxybenzene that is methoxybenzene substituted by a prop-1-en-1-yl group at position C-4. It was formally known as 1-methoxy-4-[(1E)-prop-1-en-1-yl]benzene. It is naturally found in Anemopsis californica, Erucaria microcarpa, and other organisms. It is a derivative of anisole, which is a major constituent of the anise oils (Pimpinella anisum), star anise (Illicium verum), anise myrtle, liquorice, and fennel (Foeniculum vulgare) and can be referred to as anise camphor, mainly used like a flavouring and aroma agent.

The compound appears to be a white crystal or liquid that has a sweet balsam taste and an odour similar to anise oil. It has the role of a plant metabolite. It is highly hydrophobic though soluble in ethanol. It's a very weak basic (essentially neutral) compound on the basis of its pKa.

It has antimicrobial, nematicidal, anti-inflammatory, antidiabetic, anticarcinogenic and chemopreventive, neuroprotective, immunomodulatory, or antithrombotic, antifungal properties and is available in two types Cis- and Trans-anethole, two anethol isomers. Its molecular weight is 148.20 g/mol. Its melting and boiling point is mp 21.4 °C and bp 231-237 °C; bp2.3 81-81.5 °C.

Anethole is primarily used as a flavouring agent in alcoholic drinks and in small amounts in natural berry flavours. It is present in a lower concentration in wild celeries, peppermints, and corianders. It is also found in many kinds of foods like cumins, nutmegs, lemon balms, common thymes, spices and herbs, which makes it a possible biomarker for the consumption of these foods. Due to it being a flavouring agent, it is used in the food industry and in other sectors, including cosmetics, perfumery, and pharmaceuticals which furthers the market expansion.