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 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.
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.
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).
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.
- 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 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|
|Historical Year||2018 to 2019 (Data from 2010 can be provided as per availability)|
|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.
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:
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.
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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.
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.
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