A
colloid, also called a colloidal system, is a chemical system that
features very fine particles suspended in a continuous medium.
Hydrocolloids, as the name indicates, are colloidal long-chained
polymeric systems made of fine particles and dispersed in water.
Depending on how much water has been used, hydrocolloids could occur
in the form of either gels or sols.
Given
their physical attributes, hydrocolloids are used in numerous
applications. Their range of application in the food industry is
especially wide because they carry the capability to modify the
rheology of virtually any system to which they’re added. The other
main applications of hydrocolloids are seen in the cosmetics and
pharmaceuticals sector.
In
the F&B industry, they are used to meet several ends. They serve
as gelling agents, thickening agents, stabilizing agents, and
emulsifying agents. It is possible to obtain food hydrocolloids from
both natural sources or through artificial synthesis. The natural
sources of hydrocolloids are animals, plants, or microbes. The market
is projected to register healthy growth through the report’s
forecast period as the food and beverages industry evolves. Moreover,
the need for convenience foods that last longer and have the desired
physical characteristics will prove beneficial to the growth of the
global
food hydrocolloids market as well.
Food
Hydrocolloids Market: Key Restraints and Drivers
The
growing global population, coupled with other factors such as rising
disposable incomes, improved standard of living of consumers
(especially in developing regions) will lead to steady demand for
both specialty and processed beverages and foods. This trend will
create a conducive environment for the growth of the global market
for food hydrocolloids. The emphasis on healthy food products is yet
another factor that will aid the consumption of food hydrocolloids,
thus leading the market to post a high growth rate.
Food
Hydrocolloids Market: Segmentation
Based
on the type of product, or the type of food hydrocolloid, this market
can be divided into the following broad segments: Gelatine, agar,
pectin, carrageenan, guar gum, alginates, xanthan gum, cellulosics,
locust bean gum, gum Arabic, and others.
On
similar lines, based on the source from which food hydrocolloids are
derived, the global market can be segmented into: Plant source,
animal source, seaweed, synthetic, and microbial source. Likewise, by
the end-use industry, the market for food hydrocolloids is segmented
as follows: Meat and poultry, beverages, dairy, frozen foods, bakery
and confectionary, and others.
Enquiry
before Buying@
http://www.transparencymarketresearch.com/sample/sample.php?flag=B&rep_id=10730
Food
Hydrocolloids Market: Region-wise Outlook
On
the basis of geography, the global market for food hydrocolloids can
be segmented into the following seven major segments: Western Europe,
North America, Asia Pacific, Eastern Europe, Middle East &
Africa, Latin America are the key regions of the food hydrocolloids
market. Of these, the North America food hydrocolloids market leads;
it is trailed by Europe and Asia Pacific. It is expected that the
demand for food hydrocolloids will rise substantially in Asia
Pacific.
No comments:
Post a Comment