Global
Anti-caking Agents Market: Overview
Though
they do not add any nutritional value, anti-caking agents are
frequently used as additives to prevent the formation of lumps or
caking in packaged and stored powdered or granulated materials. Some
anti-caking agents are soluble in water while some are soluble in
alcohols or organic solvents. They work by absorbing moisture or by
coating particles, which makes them water-repellent. Anti-caking
agents also aid in transportation and consumption of these materials.
There are several anti-caking agents available in the market such as
tricalcium phosphate, sodium bicarbonate, sodium ferrocyanide,
powdered cellulose, magnesium stearate, stearic acid, calcium
ferrocyanide, potassium aluminium silicate, magnesium trisilicate,
and polydimethylsiloxane.
For
example, sodium bicarbonate is an anti-caking
agent used in table salts, dried milk, sugar products, egg
mixes, and flours. In Europe, potassium ferrocyanide and sodium
ferrocyanide are common anti-caking agents for table salts.
Anti-caking agents are categorized into natural and man-made. Natural
anti-caking agents such as calcium carbonate and magnesium carbonate
are exponentially expensive than man-made ones, and hence are
sparingly used. Due to a thriving food and beverage industry and
various other factors, the global market for anti-caking agents is
expected to expand at a healthy CAGR during the forecast period of
2014 to 2020.
By
type, the global market for anti-caking agents can be segmented into
calcium compounds, sodium compounds, magnesium compounds,
microcrystalline cellulose, and others. By application, the market
can be segmented into seasonings and condiments, bakery, dairy
products, soups and sauces, and other applications. In 2014, calcium
compounds accounted for the most prominent share in the market due to
their varied functionality and high suitability in product
formulations.
Global
Anti-caking Agents Market: Trends and Opportunities
The
global market for anti-caking agents is primarily driven by the
growing level of consumer inclination toward the benefits of packaged
food and the desire to spend more for better quality food. The growth
of the food and beverage industry is leading to the requirement of
advanced food-coating ingredients such as coffee, cocoa, chocolate
powders, baking powder, and instant soup powder. Anti-caking agents
not only help in maintaining the free-flowing ability of packaged
materials, they also enhance the texture and other organoleptic
properties.
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The
report also picks out some of the other factors that are positively
influencing the global anti-caking agents market, such as changing
consumer tastes, especially among the urban population and rising
global population with disposable income. High demand for anti-caking
agents in confectionery, cereals, coffee, fresh meat, and dried foods
is expected to further expand the market during the forecast period.
Conversely, various regulations pertaining to the use of anti-agents
under the European Food Safety Authority is expected to hinder the
growth rate.
Global
Anti-caking Agents Market: Region-wise Outlook
In
2014, Europe served the maximum demand for ant-caking agents and is
expected to continue as the most prominent regional market during the
forecast period. However, with a vast population base and increasing
preference of westernized eating habits, consumers in Asia Pacific
are quickly extending their demand and the report projects it as the
most lucrative upcoming market until 2020. North America also
contributes significantly to the demand in the global market for
anti-caking agents due to the busy lifestyle of people in the region.
Companies
mentioned in the research report
Some
of the prominent players in the global market for anti-caking agents
are Evonik Industries AG, PPG Industries, Inc., Brenntag AG, Univar
Inc., Solvay S.A., Agropur Ingredients, Huber Engineered Materials,
International Media and Cultures, Inc., PQ Corporation, and Sweetener
Supply Corp.
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