Furcelleran,
a sulfated polysaccharide is extracted from red seaweed (algae)
Furcellaria fastigiate. It is mostly found in the Atlantic Ocean and
adjacent sea, especially in Denmark and Sweden. This is thus the
basis of the Danish seaweed industry. Furcellaran is a composition of
D-galactose, 3, 6-anhydro-D-galactose and sulfated portions of these
sugars. Its structure is similar to kappa carrageenan. It is white,
odorless powder, soluble in water. The gel formed by the furcelleran
is of low pH level. The gelling properties of Furcellaran are
intermediate to agar and carrageenan. These gels are thus used in
confectionaries, food, and cosmetic industry. It is used as
stabilizers in beverages, jams, jellies and as a thickening agent in
purees. It facilitates the protein precipitation and improves the
clarification of the beer.
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The
majority of the furcelleran is consumed by food industry which
includes baby products, weight reducing products and remaining in
pharmaceuticals and cosmetics. Furcelleran can be modified with hot
water treatment, to increase gel strength. Viscosity in furcelleran
is a characteristic for its standardization. A furcelleran with high
viscosity forms the elastic gel, and that with a low viscosity forms
the brittle gel.
The
furcelleran market is driven by factors such as its special
properties, its application based consumption, highly increasing
demand as a food additive and its availability. Emerging Innovative
techniques and constantly changing food trends triggers demand for
furcelleran by the food manufacturers in the market. The major factor
favoring the furcelleran market is the permission of food and drug
administration for the usage of furcelleran in the food, fosters the
demand for food additives. With the support of these factors, the
furcelleran market is expected to have positive growth graph. It is
expected to have increasing CAGR in the forecasted period.
Apart
from its gelling and other physical and chemical properties, few
factors stagnant the growth of this market. These factors include
temperature dependency of furcelleran. Its high viscosity causes
foods to burn more easily while cooking. Extreme cooling or high
temperature affects the taste of food. It needs extra care in
cooling. Thus such factors affecting the food taste has considerably
fewer preferences in the food additive markets. All the above factors
thus affect the furcelleran market.
Furcelleran,
used as food additives has various uses in the food industry
depending upon the concentration of different salts of Furcelleran.
Salts used are ammonium, calcium, potassium and sodium. These are
naturally occurring salts and are preferred as per the norms. The
amount of food additive to be used are necessarily in specified
amount as required for an emulsifier, stabilizers or thickening
agents in food. The packaging label must specify the amount and type
of furcelleran salt used in that product. The furcelleran, due to its
special physical and chemical properties are combined with other gums
or thickening agents such as carrageenan, sucrose to produce gelling
products.
It
is thus used based on its applications such as food industry in which
it is used as a food additive in jams, jellies, confectionaries,
pharmaceuticals and cosmetics. Due to its special characteristics, it
is used in tablets also.
The
availability of furcelleran was discovered during Second World War.
It was used as a substitute for agar. Thus it is majorly found in the
Atlantic Ocean and specifically near Denmark and Sweden. Its major
producers consist of Europe, North America, Latin America,
Asia-Pacific and the Middle East and Africa.
Some
of the players is EST-AGAR As
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