Food-Grade Riboflavin Production

This report presents a cost analysis of food-grade Riboflavin production via a typical direct fermentation process using glucose as carbon source in the USA. In the process examined, Riboflavin is produced by fermentation of a glucose syrup. After fermentation, the broth is pasteurized for the inactivation of the microorganisms, Riboflavin is recovered by centrifugation, subjected to a mineral acid treatment, re-crystallized for further purification, dried and packed. The final product obtained is 99 wt% Riboflavin (food-grade).

The report provides a comprehensive study of Riboflavin production and related Riboflavin production cost, covering three key aspects: a complete description of the Riboflavin production process examined; an in-depth analysis of the related Riboflavin plant capital cost (Capex); and an evaluation of the respective Riboflavin plant operating costs (Opex).

The Riboflavin production process description includes a block flow diagram (BFD), an overview of the industrial site installations, detailing both the process unit and the necessary infrastructure, process consumption figures and comprehensive process flow diagrams (PFD). The Riboflavin plant capital cost analysis breaks down the Capex by plant cost (i.e., ISBL, OSBL and Contingency); owner's cost; working capital; and costs incurred during industrial plant commissioning and start-up. The Riboflavin plant operating costs analysis covers operating expenses, including variable costs like raw materials and utilities, and fixed costs such as maintenance, labor, and depreciation.

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