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Global Emulsifier Market by Type (Mono, Lecithin, Sorbitan Esters, Stearoyl Lactylates, Others), By Application (Dairy Products, Convenience Foods, Bakery & confectionery products, Meat Products, Others) and Region (North America, Latin America, Europe, Asia Pacific and Middle East & Africa), Forecast To 2028

  • Report ID: CM-123
  • Author: Up Market Research
  • Rating: 4.9
  • Total Reviews: 84
  • No. Of Pages: 236
  • Format:
  • Pub. Date: 2021-03-01
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The global emulsifier market is projected to be worth USD 4.6 billion by 2028. According to the report, Latin America is expected to register the highest growth rate of about 5% during the forecast period (2021-2028) while Europe will dominate in terms of revenue share and the Asia Pacific will register the fastest growth in terms of volume share.

An emulsifier is a substance that stabilizes or changes the surface tension between two liquids. The process of forming an emulsion involves reducing this interfacial tension, which can be achieved by breaking up air bubbles and then adding droplets to the mix. This allows for water-in-oil (w/o) or oil-in-water (o/w) formulations where one liquid floats on top as opposed to mixing together in each other's natural state. Emulsifiers are typically high molecular weight molecules with hydrophilic end groups and lipophilic backbones; they contain both polar and nonpolar regions so they interact well with both types of substances. The most common type of emulsification is making mayonnaise from two liquids, such as oil and vinegar.

A common use of emulsifiers is to suspend one liquid in the other while keeping them both stable for a period of time; this process is also known as viscosity reduction. For example, using an egg-based mayo reduces its viscosity by breaking down some protein molecules so that it can be made into a thick sauce with water (without any additional thickeners).

Emulsifiers are used extensively in food production because they make certain substances mix better or give things new textures without noticeably changing their taste. They're often found on labels under the term "emulsifier" or "stabilizer." Emulsification leads to more efficient energy absorption, which leads to more efficient metabolic reactions.

On the basis of type, the global emulsifier market is segmented into monoglycerides, soybean lecithin, and others.


Monoglycerides emulsifiers are used as food additives and for various other purposes. They can help to stabilize a wide variety of foods, such as ice cream, margarine, mayonnaise, ketchup, and salad dressings. Monoglyceride is made from glycerin that has been put through partial hydrolysis with some acid or base catalyst. The resultant product contains one molecule each of glycerol (the parent compound) plus the number of fatty acids set by the formula: CH-CH(OH)-CO-OOCR' in which R represents either an aliphatic chain containing 16 to 18 carbon atoms or a mixture of shorter chains derived from butterfat called oleo oil.

The food-grade product can be made in a variety of flavors, most commonly butter or natural. The flavor is imparted by adding the desired amount of oil to the monoglycerides before blending with water and any other emulsifiers required for stability purposes. Monoglycerides are also used as an ingredient in cosmetics, hair products, soaps, and detergents. They are often referred to as glyceryl esters of fatty acids because they form a mixture (solution) when added to water that contains triglyceride fats just like soap does! It functions primarily as an emulsifier that helps oils mix into liquids without separating out again; it is thus widely used in salad dressings, cake mixes, ice cream toppings.

Soybean Lecithin

Soybean lecithin is a natural emulsifier found in soybeans. It's an important ingredient in many food products such as margarine, baked goods, and confectionery items. Soybean lecithin can be used to reduce cholesterol levels by blocking the absorption of dietary fats into the bloodstream and helps maintain healthy blood lipid profiles. It can be extracted from the beans using an organic solvent like hexane, or by pressing and heating, which has traditionally been done to make soymilk. Lecithins are also synthetically created for use as substitutes for eggs in vegan recipes such as mayonnaise because they bind water and oil to create stable liquid suspensions that have emulsifying properties. Soy-based products often contain a mix of soybean lecithin with other food additives including xanthan gum, citric acid, salt, sugar (or another sweetener), vanilla extract, or artificial flavoring agents.

On the basis of application, the global emulsifier market is segmented into convenience foods, bakery & confectionery products, meat products, and others.

Convenience Foods

Emulsifiers are commonly used in convenience food, such as sauces, pourable dressings, and mayonnaise. They can help to improve the texture of foods by forming a stable mixture with water and oil without separating. The emulsifier also provides stability for any added flavorings or spices during storage. It is also used as a thickener to make products such as meat, seafood, sauces, salad dressings, etc. with less or no fat content.

Bakery & Confectionery Products

The application in bakery and confectionery products is to improve the stability of batters, doughs, custards, and fillings. Bakery and confectionery products are used to make cakes, pastries, fillings for pies or other baked goods, candy-coated popcorn. These food items often require a variety of emulsifiers depending on the type of product being made (e.g., shortbread cookies vs. ice cream).

Meat Products

The application of emulsifiers in meat products is to reduce the surface tension between water and oil which leads to improved moisture retention, fried breading properties, yield stability, and reduced oxidation.

Emulsifiers are used in meats because it reduces the surface tension of water molecules, which allows them to be mixed evenly with fat. This process is also called "emulsion." Emulsions come into play when making ground beef (in order for all the particles and clumps of meat to remain apart), as well as sauces or marinades that contain oil.

On the basis of region, the global emulsifier market is segmented into North America, Europe, Asia Pacific, and the Rest of the World.

The global emulsifier market is expected to grow at a CAGR of about 16% by 2028. The rise in processed food production coupled with mounting health concerns will be key drivers for this growth over the forecast period from 2021-2028. Furthermore, increasing demand for convenience foods due to consumer preference towards fast food options such as burgers and pizzas also fuels its demand during the study period.

On the other hand, factors like the high cost associated with emulsifiers are restraining or hampering its adoption on a large scale globally thereby limiting revenue generation opportunities for players in this space over time. This factor is primarily impacting developed economies more than emerging markets owing to the lower cost of raw materials.

Growth Factors

- Increase in the population of consumers with diabetes and other health disorders such as obesity, cholesterol levels, blood pressure, etc. - Decreasing availability of oils from plants which are used to make emulsifiers for various applications.

- Increase in the number of households with children.

- The increasing trend towards vegetarianism, veganism, and non-dairy food products.

Up Market Research published a new report titled “Emulsifier Market research report which is segmented by Types (Mono, Lecithin, Sorbitan Esters, Stearoyl Lactylates, Others), By Applications (Dairy Products, Convenience Foods, Bakery & confectionery products, Meat Products, Others), By Players/Companies Cargill, E.I. du Pont de Nemours, Ajinomoto, Associated British Foods, Archer Daniels Midland, Koninklijke DSM, J.M. Huber, BASF SE, Chr. Hansen Holding, Givaudan”. As per the study the market is expected to grow at a CAGR of XX% in the forecast period.




Report Scope

Report Attributes Report Details
Report Title Emulsifier Market Research Report
By Type Mono, Lecithin, Sorbitan Esters, Stearoyl Lactylates, Others
By Application Dairy Products, Convenience Foods, Bakery & confectionery products, Meat Products, Others
By Companies Cargill, E.I. du Pont de Nemours, Ajinomoto, Associated British Foods, Archer Daniels Midland, Koninklijke DSM, J.M. Huber, BASF SE, Chr. Hansen Holding, Givaudan
Regions Covered North America, Europe, APAC, Latin America, MEA
Base Year 2020
Historical Year 2018 to 2019 (Data from 2010 can be provided as per availability)
Forecast Year 2028
Number of Pages 236
Number of Tables & Figures 166
Customization Available Yes, the report can be customized as per your need.

The report covers comprehensive data on emerging trends, market drivers, growth opportunities, and restraints that can change the market dynamics of the industry. It provides an in-depth analysis of the market segments which include products, applications, and competitor analysis.

Global Emulsifier Industry Outlook

Global Emulsifier Market Report Segments:

The market is segmented by Type Mono, Lecithin, Sorbitan Esters, Stearoyl Lactylates, Others and By Application Dairy Products, Convenience Foods, Bakery & confectionery products, Meat Products, Others.


Some of the companies that are profiled in this report are:

  1. Cargill
  2. E.I. du Pont de Nemours
  3. Ajinomoto
  4. Associated British Foods
  5. Archer Daniels Midland
  6. Koninklijke DSM
  7. J.M. Huber
  8. BASF SE
  9. Chr. Hansen Holding
  10. Givaudan

Emulsifier Market research report delivers a close watch on leading competitors with strategic analysis, micro and macro market trend and scenarios, pricing analysis and a holistic overview of the market situations in the forecast period. It is a professional and a detailed report focusing on primary and secondary drivers, market share, leading segments and geographical analysis. Further, key players, major collaborations, merger & acquisitions along with trending innovation and business policies are reviewed in the report.


Key Benefits for Industry Participants & Stakeholders:

  • Industry drivers, restraints, and opportunities covered in the study
  • Neutral perspective on the market performance
  • Recent industry trends and developments
  • Competitive landscape & strategies of key players
  • Potential & niche segments and regions exhibiting promising growth covered
  • Historical, current, and projected market size, in terms of value
  • In-depth analysis of the Emulsifier Market

Overview of the regional outlook of the Emulsifier Market:

Based on region, the market is segmented into North America, Europe, Asia Pacific, Latin America and Middle East & Africa (MEA). North America region is further bifurcated into countries such as U.S., and Canada. The Europe region is further categorized into U.K., France, Germany, Italy, Spain, Russia, and Rest of Europe. Asia Pacific is further segmented into China, Japan, South Korea, India, Australia, South East Asia, and Rest of Asia Pacific. Latin America region is further segmented into Brazil, Mexico, and Rest of Latin America, and the MEA region is further divided into GCC, Turkey, South Africa, and Rest of MEA.

Emulsifier Market Overview

Highlights of The Emulsifier Market Report:

  1. The market structure and projections for the coming years.
  2. Drivers, restraints, opportunities, and current trends of Emulsifier Market.
  3. Historical data and forecast.
  4. Estimations for the forecast period 2028.
  5. Developments and trends in the market.
  6. By Type:

                1. Mono

                2. Lecithin

                3. Sorbitan Esters

                4. Stearoyl Lactylates

                5. Others

       7. By Application:

                1. Dairy Products

                2. Convenience Foods

                3. Bakery & confectionery products

                4. Meat Products

                5. Others

  1. Market scenario by region, sub-region, and country.
  2. Market share of the market players, company profiles, product specifications, SWOT analysis, and competitive landscape.
  3. Analysis regarding upstream raw materials, downstream demand, and current market dynamics.
  4. Government Policies, Macro & Micro economic factors are also included in the report.

We have studied the Emulsifier Market in 360 degrees via. both primary & secondary research methodologies. This helped us in building an understanding of the current market dynamics, supply-demand gap, pricing trends, product preferences, consumer patterns & so on. The findings were further validated through primary research with industry experts & opinion leaders across countries. The data is further compiled & validated through various market estimation & data validation methodologies. Further, we also have our in-house data forecasting model to predict market growth up to 2028.


How you may use our products:

  • Correctly Positioning New Products
  • Market Entry Strategies
  • Business Expansion Strategies
  • Consumer Insights
  • Understanding Competition Scenario
  • Product & Brand Management
  • Channel & Customer Management
  • Identifying Appropriate Advertising Appeals

Emulsifier Market Statistics

Reasons to Purchase the Emulsifier Market Report:

  • The report includes a plethora of information such as market dynamics scenario and opportunities during the forecast period
  • Segments and sub-segments include quantitative, qualitative, value (USD Million,) and volume (Units Million) data.
  • Regional, sub-regional, and country level data includes the demand and supply forces along with their influence on the market.
  • The competitive landscape comprises share of key players, new developments, and strategies in the last three years.
  • Comprehensive companies offering products, relevant financial information, recent developments, SWOT analysis, and strategies by these players.
Chapter 1 Executive Summary
Chapter 2 Assumptions and Acronyms Used
Chapter 3 Research Methodology
Chapter 4 Emulsifier Market Overview
   4.1 Introduction 
      4.1.1 Market Taxonomy 
      4.1.2 Market Definition 
      4.1.3 Macro-Economic Factors Impacting the Market Growth 
   4.2 Emulsifier Market Dynamics 
      4.2.1 Market Drivers 
      4.2.2 Market Restraints 
      4.2.3 Market Opportunity 
   4.3 Emulsifier Market - Supply Chain Analysis 
      4.3.1 List of Key Suppliers 
      4.3.2 List of Key Distributors 
      4.3.3 List of Key Consumers 
   4.4 Key Forces Shaping the Emulsifier Market 
      4.4.1 Bargaining Power of Suppliers 
      4.4.2 Bargaining Power of Buyers 
      4.4.3 Threat of Substitution 
      4.4.4 Threat of New Entrants 
      4.4.5 Competitive Rivalry 
   4.5 Global Emulsifier Market Size & Forecast, 2018-2028 
      4.5.1 Emulsifier Market Size and Y-o-Y Growth 
      4.5.2 Emulsifier Market Absolute $ Opportunity 

Chapter 5 Global Emulsifier Market Analysis and Forecast by Type
   5.1 Introduction
      5.1.1 Key Market Trends & Growth Opportunities by Type
      5.1.2 Basis Point Share (BPS) Analysis by Type
      5.1.3 Absolute $ Opportunity Assessment by Type
   5.2 Emulsifier Market Size Forecast by Type
      5.2.1 Mono
      5.2.2 Lecithin
      5.2.3 Sorbitan Esters
      5.2.4 Stearoyl Lactylates
      5.2.5 Others
   5.3 Market Attractiveness Analysis by Type

Chapter 6 Global Emulsifier Market Analysis and Forecast by Applications
   6.1 Introduction
      6.1.1 Key Market Trends & Growth Opportunities by Applications
      6.1.2 Basis Point Share (BPS) Analysis by Applications
      6.1.3 Absolute $ Opportunity Assessment by Applications
   6.2 Emulsifier Market Size Forecast by Applications
      6.2.1 Dairy Products
      6.2.2 Convenience Foods
      6.2.3 Bakery & confectionery products
      6.2.4 Meat Products
      6.2.5 Others
   6.3 Market Attractiveness Analysis by Applications

Chapter 7 Global Emulsifier Market Analysis and Forecast by Region
   7.1 Introduction
      7.1.1 Key Market Trends & Growth Opportunities by Region
      7.1.2 Basis Point Share (BPS) Analysis by Region
      7.1.3 Absolute $ Opportunity Assessment by Region
   7.2 Emulsifier Market Size Forecast by Region
      7.2.1 North America
      7.2.2 Europe
      7.2.3 Asia Pacific
      7.2.4 Latin America
      7.2.5 Middle East & Africa (MEA)
   7.3 Market Attractiveness Analysis by Region

Chapter 8 Coronavirus Disease (COVID-19) Impact 
   8.1 Introduction 
   8.2 Current & Future Impact Analysis 
   8.3 Economic Impact Analysis 
   8.4 Government Policies 
   8.5 Investment Scenario

Chapter 9 North America Emulsifier Analysis and Forecast
   9.1 Introduction
   9.2 North America Emulsifier Market Size Forecast by Country
      9.2.1 U.S.
      9.2.2 Canada
   9.3 Basis Point Share (BPS) Analysis by Country
   9.4 Absolute $ Opportunity Assessment by Country
   9.5 Market Attractiveness Analysis by Country
   9.6 North America Emulsifier Market Size Forecast by Type
      9.6.1 Mono
      9.6.2 Lecithin
      9.6.3 Sorbitan Esters
      9.6.4 Stearoyl Lactylates
      9.6.5 Others
   9.7 Basis Point Share (BPS) Analysis by Type 
   9.8 Absolute $ Opportunity Assessment by Type 
   9.9 Market Attractiveness Analysis by Type
   9.10 North America Emulsifier Market Size Forecast by Applications
      9.10.1 Dairy Products
      9.10.2 Convenience Foods
      9.10.3 Bakery & confectionery products
      9.10.4 Meat Products
      9.10.5 Others
   9.11 Basis Point Share (BPS) Analysis by Applications 
   9.12 Absolute $ Opportunity Assessment by Applications 
   9.13 Market Attractiveness Analysis by Applications

Chapter 10 Europe Emulsifier Analysis and Forecast
   10.1 Introduction
   10.2 Europe Emulsifier Market Size Forecast by Country
      10.2.1 Germany
      10.2.2 France
      10.2.3 Italy
      10.2.4 U.K.
      10.2.5 Spain
      10.2.6 Russia
      10.2.7 Rest of Europe
   10.3 Basis Point Share (BPS) Analysis by Country
   10.4 Absolute $ Opportunity Assessment by Country
   10.5 Market Attractiveness Analysis by Country
   10.6 Europe Emulsifier Market Size Forecast by Type
      10.6.1 Mono
      10.6.2 Lecithin
      10.6.3 Sorbitan Esters
      10.6.4 Stearoyl Lactylates
      10.6.5 Others
   10.7 Basis Point Share (BPS) Analysis by Type 
   10.8 Absolute $ Opportunity Assessment by Type 
   10.9 Market Attractiveness Analysis by Type
   10.10 Europe Emulsifier Market Size Forecast by Applications
      10.10.1 Dairy Products
      10.10.2 Convenience Foods
      10.10.3 Bakery & confectionery products
      10.10.4 Meat Products
      10.10.5 Others
   10.11 Basis Point Share (BPS) Analysis by Applications 
   10.12 Absolute $ Opportunity Assessment by Applications 
   10.13 Market Attractiveness Analysis by Applications

Chapter 11 Asia Pacific Emulsifier Analysis and Forecast
   11.1 Introduction
   11.2 Asia Pacific Emulsifier Market Size Forecast by Country
      11.2.1 China
      11.2.2 Japan
      11.2.3 South Korea
      11.2.4 India
      11.2.5 Australia
      11.2.6 South East Asia (SEA)
      11.2.7 Rest of Asia Pacific (APAC)
   11.3 Basis Point Share (BPS) Analysis by Country
   11.4 Absolute $ Opportunity Assessment by Country
   11.5 Market Attractiveness Analysis by Country
   11.6 Asia Pacific Emulsifier Market Size Forecast by Type
      11.6.1 Mono
      11.6.2 Lecithin
      11.6.3 Sorbitan Esters
      11.6.4 Stearoyl Lactylates
      11.6.5 Others
   11.7 Basis Point Share (BPS) Analysis by Type 
   11.8 Absolute $ Opportunity Assessment by Type 
   11.9 Market Attractiveness Analysis by Type
   11.10 Asia Pacific Emulsifier Market Size Forecast by Applications
      11.10.1 Dairy Products
      11.10.2 Convenience Foods
      11.10.3 Bakery & confectionery products
      11.10.4 Meat Products
      11.10.5 Others
   11.11 Basis Point Share (BPS) Analysis by Applications 
   11.12 Absolute $ Opportunity Assessment by Applications 
   11.13 Market Attractiveness Analysis by Applications

Chapter 12 Latin America Emulsifier Analysis and Forecast
   12.1 Introduction
   12.2 Latin America Emulsifier Market Size Forecast by Country
      12.2.1 Brazil
      12.2.2 Mexico
      12.2.3 Rest of Latin America (LATAM)
   12.3 Basis Point Share (BPS) Analysis by Country
   12.4 Absolute $ Opportunity Assessment by Country
   12.5 Market Attractiveness Analysis by Country
   12.6 Latin America Emulsifier Market Size Forecast by Type
      12.6.1 Mono
      12.6.2 Lecithin
      12.6.3 Sorbitan Esters
      12.6.4 Stearoyl Lactylates
      12.6.5 Others
   12.7 Basis Point Share (BPS) Analysis by Type 
   12.8 Absolute $ Opportunity Assessment by Type 
   12.9 Market Attractiveness Analysis by Type
   12.10 Latin America Emulsifier Market Size Forecast by Applications
      12.10.1 Dairy Products
      12.10.2 Convenience Foods
      12.10.3 Bakery & confectionery products
      12.10.4 Meat Products
      12.10.5 Others
   12.11 Basis Point Share (BPS) Analysis by Applications 
   12.12 Absolute $ Opportunity Assessment by Applications 
   12.13 Market Attractiveness Analysis by Applications

Chapter 13 Middle East & Africa (MEA) Emulsifier Analysis and Forecast
   13.1 Introduction
   13.2 Middle East & Africa (MEA) Emulsifier Market Size Forecast by Country
      13.2.1 Saudi Arabia
      13.2.2 South Africa
      13.2.3 UAE
      13.2.4 Rest of Middle East & Africa (MEA)
   13.3 Basis Point Share (BPS) Analysis by Country
   13.4 Absolute $ Opportunity Assessment by Country
   13.5 Market Attractiveness Analysis by Country
   13.6 Middle East & Africa (MEA) Emulsifier Market Size Forecast by Type
      13.6.1 Mono
      13.6.2 Lecithin
      13.6.3 Sorbitan Esters
      13.6.4 Stearoyl Lactylates
      13.6.5 Others
   13.7 Basis Point Share (BPS) Analysis by Type 
   13.8 Absolute $ Opportunity Assessment by Type 
   13.9 Market Attractiveness Analysis by Type
   13.10 Middle East & Africa (MEA) Emulsifier Market Size Forecast by Applications
      13.10.1 Dairy Products
      13.10.2 Convenience Foods
      13.10.3 Bakery & confectionery products
      13.10.4 Meat Products
      13.10.5 Others
   13.11 Basis Point Share (BPS) Analysis by Applications 
   13.12 Absolute $ Opportunity Assessment by Applications 
   13.13 Market Attractiveness Analysis by Applications

Chapter 14 Competition Landscape 
   14.1 Emulsifier Market: Competitive Dashboard
   14.2 Global Emulsifier Market: Market Share Analysis, 2019
   14.3 Company Profiles (Details – Overview, Financials, Developments, Strategy) 
      14.3.1 Cargill
      14.3.2 E.I. du Pont de Nemours
      14.3.3 Ajinomoto
      14.3.4 Associated British Foods
      14.3.5 Archer Daniels Midland
      14.3.6 Koninklijke DSM
      14.3.7 J.M. Huber
      14.3.8 BASF SE
      14.3.9 Chr. Hansen Holding
      14.3.10 Givaudan
Segments Covered in the Report
The global Emulsifier market has been segmented based on

By Types
  • Mono
  • Lecithin
  • Sorbitan Esters
  • Stearoyl Lactylates
  • Others
By Applications
  • Dairy Products
  • Convenience Foods
  • Bakery & confectionery products
  • Meat Products
  • Others
  • Asia Pacific
  • North America
  • Latin America
  • Europe
  • Middle East & Africa
Key Players
  • Cargill
  • E.I. du Pont de Nemours
  • Ajinomoto
  • Associated British Foods
  • Archer Daniels Midland
  • Koninklijke DSM
  • J.M. Huber
  • Chr. Hansen Holding
  • Givaudan

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