The food emulsifier market is projected to grow at a considerable CAGR of 4.8% during the forecast period (2020-2026). Food emulsifiers are the chemical compounds that are used to improve the food texture, provide excellent flavour, and mix ingredients in a good manner. Owing to functional properties such as protein boosting, starch complexing, and aeration, increasing demand for specialized food additives, such as emulsifiers in different applications, is anticipated to drive the growth of the food emulsifier market across the globe.
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With the increasing demand for high clarity on the ingredients used in food for consumers, it is expected that the market for clean label food ingredients will drive the market for food additives, such as emulsifiers. The growing urbanization lead to the demand for processed foods. Food emulsifiers are used in the manufacturing process of instant noodles, fresh noodles, macaroni, and spaghetti as they offer elasticity to these products. The considerable rise in the demand for ready to make and instant foodstuff is anticipated to make a positive impact on the growth of the market.
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Food Emulsifiers Market Segmentation
By Product Type
- Monoglyceride, Diglyceride, and Derivatives
- Polyglycerol Ester
- Sorbitan Ester
- Lecithin
- Others
By Application
- Bakery
- Dairy and Frozen Products
- Food & Beverage
- Confectionery
- Meat, Poultry, and Seafood
- Others
(This release has been published on OMR Industry Journal. OMR Industry Journal is not responsible for any content included in this release.)
