The Global Icing and Glaze Stabilizers Market size is projected to grow at a CAGR of 4.3% and is projected to reach USD 3.4 billion over the period from 2021 to 2028. The growing demand for high-quality consumer products and the increasing awareness about food safety are some of the factors driving this growth. In addition, changing lifestyles have led people towards processed foods such as donuts, cakes, pastries which in turn has boosted their consumption levels. Consequently, companies are investing heavily in developing innovative products that can cater to these demands.
Icing and Glaze Stabilizers can be defined as the substances that are used to stabilize the icing and glaze so that they can be transported from one place to another without being damaged. They also ensure the appearance of a perfect finish on cakes, cookies, etc.
Ice cream stabilizers help maintain their shape and texture while preventing ice crystals from forming in frozen desserts such as sorbet, gelato, sherbet, or ices. These types of additives make sure there is no water content present in these products which will lead to melting quickly once they start thawing out. In order for an individual product to keep its integrity during transit time and when consumed by consumers, manufacturers use different ingredients with varying concentrations depending upon what type of dessert it's meant for.
On the basis of Types, the market is segmented into Gums, Buffering Agents, and Emulsifiers.
Gums are one of the most commonly used ingredients in icing and glaze stabilizers. They work by regulating the melting, emulsifying properties, and viscosity. Gums also provide an extender for solid fats like butter or shortening, which helps keep these products stable at higher temperatures.
Butter is a common ingredient that contains natural gums such as Guar Gum or Xanthan Gum to increase its stability at high temperatures making it better suited for baking cakes with less shrinkage than regular butter would cause when baked. Other gums such as Carob Bean Gum can be added to sugar-based syrups so they will not separate into liquids and solids after heating while still providing a thick consistency on cooling.
Buffering agents are used in the bakery industry to offset increases or decreases in pH levels by adding citric acid, calcium carbonate, and sodium bicarbonate. Buffers also help prevent ingredients from over-fermenting while maintaining dough consistency. They can be found in bread, cakes, chocolate bars, and many other baked goods.
Emulsifiers are substances that keep the fat and water in an emulsion from separating. They can also be called surfactants, which is a general term for any substance that reduces the surface tension between two liquids. Emulsifiers such as Mono- and Diacetyl Tartaric Acid Esters of Monoglycerides (E472e) can be used to maintain a creamy consistency in frostings or whipped cream while functioning as a buffer. This property is particularly important when making custards, crèmes brûlées, puddings, ice creams, and whipped cream with eggs - all of which may curdle if not cooked properly and could ruin the dish.
These emulsifiers help prevent this from happening by breaking down any proteins that bind fats together into liquid droplets instead of allowing them to clump up at higher temperatures than they would normally do without an added stabilizer. Buffering agents work similarly but are not as effective at the same effect.
On the basis of Application, the market is segmented into Donuts, Cakes, Pastries, and Others.
The most common use of Icing and Glaze Stabilizers in donuts is to create smoothness, consistency, and stability for the product. It also helps with durability as it prevents moisture from leaching out. Icing or glaze stabilizer can be used in any baked goods such as doughnuts, cakes, pastries, etc. The purpose of this ingredient is to provide stabilization so that these products do not collapse on themselves when they are being cooled down or frozen after baking. This will help preserve their shapes even under these various conditions while giving them an aesthetically pleasing appearance.
Icing and Glaze Stabilizers are used in cakes to maintain the texture of iced or glazed surfaces. Icing is a thin coating on top of the baked cake that has been prepared with sugar, water, and other ingredients such as butter, milk powder, baking soda, cream cheese, etc.; it gives an attractive glossy appearance when applied to the surface of the cake while also serving its function as a preservative for the cake. Glazes are liquid toppings that may be made from syrups like corn syrup or honey; they provide sweetness and color to frosted foods besides ensuring their moistness.
Icing and glaze stabilizers are widely used in the pastry industry for iced pastries. These ingredients can help to prevent sugar crystallization, which is an integral characteristic of icing (or frosting). Iced desserts need a crispy texture that stays firm when it melts away from the dessert or begins to soften due to contact with heat. This helps ensure they maintain their shape and form on the plate or during transportation.
On the basis of Region, the market is segmtned into North America, Latin America, Europe, Asia-Pacific, and Middle East & Africa. The European region is expected to dominate the global market during the forecast period owing to its higher per capita income levels which in turn fuels demand iced desserts like cakes and pastries.
Up Market Research published a new report titled “Icing and Glaze Stabilizers Market research report which is segmented by Types (Gums, Buffering Agents, Emulsifiers), By Applications (Donuts, Cakes, Pastries, Others), By Players/Companies Key Blends, Watson, TIC Gums, John E. Koerner, HT Griffin Ingredients, Revolution Donuts, Corbion, Cargill, Bear Stewart, Mallet”.
|Report Attributes||Report Details|
|Report Title||Icing and Glaze Stabilizers Market Research Report|
|By Type||Gums, Buffering Agents, Emulsifiers|
|By Application||Donuts, Cakes, Pastries, Others|
|By Companies||Key Blends, Watson, TIC Gums, John E. Koerner, HT Griffin Ingredients, Revolution Donuts, Corbion, Cargill, Bear Stewart, Mallet|
|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||247|
|Number of Tables & Figures||173|
|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 Gums, Buffering Agents, Emulsifiers and By Application Donuts, Cakes, Pastries, Others.
Some of the companies that are profiled in this report are:
Icing and Glaze Stabilizers 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 Icing and Glaze Stabilizers 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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