Emulsifiers
are compounds characterized by hydrophilic (i.e. water-soluble) part
and a non-polar (i.e. hydrophobic) part and are used to stabilize
emulsions. Edible emulsifiers, also called food emulsifiers, are
extensively used as food additives in food processing industries for
a variety of reasons. Emulsifiers are popularly used to make
substantial changes required to be made in the structure and texture
of various food products, including breads and cakes, dairy products,
salad dressings, and sauces. They are used mainly to make food
appealing and in ensuring the consistency of the various components
of food in preparations. In particular, the use of emulsifiers
prevents the formation of molds caused due to the separation of oil
and fat in food products.
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Commercially
available emulsifiers can be sourced from nature, comprising plant-
and animal-based or can be manufactured synthetically. Some of the
key raw materials used are rapeseed oil, palm oil, soy bean oil,
sunflower oil, and lard. Modern food production and processing units
are increasingly preferring edible emulsifiers sourced naturally,
either from proteins and phospholipids.
The
insights offered in the report covers a granular assessment of
various key factors and developments shaping the contours of the
market and the emerging trajectory. Perusing through the study,
market participants and stakeholders can get clear signals on
promising avenues and imminent investment pockets.
The
report takes a closer look at various trends shaping the key
dynamics. It takes a closer look at recent technological advancements
and product launches leading to lucrative opportunities that market
players can leverage on.
The
widespread usage of edible
emulsifiers in food processing applications for a wide range
of dairy and bakery products is a key factor contribution to the
rapid expansion of the global market. The growing preference for
bakery products and the rising consumption of dairy products are
notable factors fortifying the demand for edible emulsifiers. The
vast bearing the application of edible emulsifiers has on the quality
and freshness of products is accentuating their demand. The changing
lifestyle of people has shaped food habits significantly in
developing and developed countries in recent years, such as those of
Europe and North America. This is an important trend catalyzing the
application of emulsifiers for making various food preparations. The
purported benefits that some emulsifiers are considered to have on
managing various neurological conditions and liver diseases account
for their attractive demand among health-conscious population.
In
recent years, sustainable, plant-based emulsifiers are garnering
widespread attention in the food processing industries. This is an
attractive trend paving way for exciting opportunities for numerous
food manufacturers to capitalize on.
The
study presents an incisive analysis of the market outlook in various
regions and lucrative avenues in key regions. On the regional front,
emerging and developed economies are expected to remain potentially
lucrative markets through 2028. In particular, Europe and North
America are home to some of the globally prominent manufacturers and
anticipated to contribute a significant share of the global market.
The bold strides being taken by the food processing industry in
developing regions such as Asia Pacific has also opened up vast
promising prospects in the global market.
The
study offers a detailed evaluation of the competitive landscape,
which covers the profiling of various players, recent strategic
moves, and major product launches. The analysis also takes a critical
look at the intensity of competition and key factors expected to
alter the landscape over the assessment period. Some of the prominent
players operating in the market are Lonza Group, Norevo GmbH, DOW,
Solvay S.A., and Kerry Group.
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