Anti-caking
agents are classified as natural and man-made. Natural anti-caking
agents such as calcium carbonate and magnesium carbonate are very
expensive. Some anti-caking agents are soluble in water and some are
soluble in alcohols or organic solvents. They function either by
absorbing excess moisture, or by coating particles and making them
water repellent. For instance, calcium silicate absorbs both oil and
water. Some non-food items that contain anti-caking agents are
fertilizers, cosmetics, synthetic detergents and road salts among
others. The applications of anti-caking agent in fertilizer include
nitrogen, potassium, phosphorus, ammonium, and compound based
fertilizers. The anti-caking
agents market is estimated to grow with the increasing use of
anti-caking agents in different industries.
Anti-caking
agents are additives placed in powdered or granulated materials to
prevent the formation of lumps or caking. Anti-caking agents are
placed in powdered products for the ease of packaging, transport and
consumption. They do not have nutritional value. There are a number
of anti-caking agents available in the market which include
tricalcium phosphate, powdered cellulose, magnesium stearate, sodium
bicarbonate, sodium ferrocyanide, calcium ferrocyanide, magnesium
trisilicate, potassium aluminium silicate, stearic acid and
polydimethylsiloxane among others. Sodium aluminosilicate is used as
an anti-caking agent in table salts. In addition, it is present in
dried milk, egg mixes, sugar products, and flours. Sodium
ferrocyanide and potassium ferrocyanide are more common anti-caking
agents in table salt in Europe.
Examples
of food that contain anti-caking agents include vending machine
powders, milk & cream powders, cake mixes, instant soup powders,
drinking chocolate, baking powder, table salt, icing sugar and grated
cheese among others. Lumps form in these powders when they absorb
moisture and thus cannot be spread evenly. Without anti-caking
agents, vending machine powders such as coffee or chocolate do not
flow regularly. The lumpy powder may block the various tubes in the
vending machine and the taste of the drinks would not be consistent
enough. Powdered milk can clump together during processing, packing
and storage.
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Growth
of the food and beverage industry owing to the rising population,
rising awareness regarding packaged food, and consumer preference
towards convenience food and rising disposable income is likely to
boost the demand for anti-caking agents market over the forecast
period. Growth in the food & beverage industry is expected to
drive the market for anti-caking agents in North America and Europe
due to a shift in consumer preference towards convenience food due to
busy lifestyle of the people in the region. High demand for
antic-caking agents in confectionery, fresh meat, cereals, soups,
coffee and dried foods is expected to boost he demand within the
forecast period. Growing population, rising awareness of benefits of
packaged food, changing lifestyle of people, inclination towards
westernized eating habits, growing food & beverage industry,
rising consumer preference towards junk food and take away, and high
disposable income of the population in Asia Pacific are the
parameters that have augmented the demand for anti-agents market in
the region in the last few years. However, there are several
regulations in the use of anti-agents under the European Food Safety
Authority which is expected to act as a restraining factor for the
market.
Some
of the key players in the anti-caking agents market are Evonik
Industries AG, Huber Engineered Material, and Kao Corp. These market
players are continuously investing in new facilities to expand their
production capacities, in order to meet the increasing demand for
anti-caking agents.
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