The global food emulsifier market accounted for a market revenue of USD 3 billion in the year 2019 and is projected to grow at a CAGR of more than 5% over the forecast period. An emulsifier is a material that allows the fusion of oil and water in the simplest terms.
The global Food Emulsifier market is anticipated to increase at a 5.1% CAGR to reach value US$ 5,192.2 Million in 2032
Many people understand the need for an emulsifier in foods such as salad dressings and mayonnaise, few obvious examples of emulsions. Nevertheless, many do not realize that emulsifiers are used in virtually all refined foodstuffs, where in addition to their well-known role in mixing they perform important functions. Emulsifiers are in many people's minds connected to water and oil emulsions. Emulsifiers are constantly targeted like other food additives by health bloggers who are afraid of ingredients they cannot pronounce. As a result, many food manufacturers seek to minimize or eliminate from their products synthetic emulsifiers
By 18 June 2018, the US Food and Drug Administration (FDA) has approved the elimination from foods of partially hydrogenated oils (PHO). Since PHO raw materials often contain a common class of emulsifiers, emulsifier manufacturers were obliged to recognize non-PHO choices. The growing environment of the emulsifier poses problems for food safety and cost-efficiency.
Food Emulsifiers Market Scope
|Revenue forecast in 2032
|US$ 5,192.2 Million
|CAGR of 5.1 % during 2022-2032
|By Source, By Product Type, By Application, Regions
|North America, Europe, Asia Pacific, South America, Middle East and Africa
|Key Players Profiled
Key Segment Of The Food Emulsifier Market
By Source (USD Million)
By Product Type (USD Million)
• Derivatives of Mono, Di-glycerides
• Sorbitan Esters
• Polyglycerol Esters
• Stearoyl Lactylates
by Application (USD Million)
• Dairy Products
• Functional Foods
• Salads and Sauces
• Infant Formula
Regional Overview (USD Million)
• Rest of Europe
• Rest of Asia Pacific
• Rest of South America
Middle East and South Africa
Frequently Asked Questions (FAQ) :
Emulsifiers were historically defined as ingredients that contribute to emulsion formation and stabilization. However, the concept can be expanded to include a mixture of insoluble phases. Emulsifiers can stabilize foams and dispersions. The terms emulsifier and surfactant are therefore used on an analogous basis. Naturally, surface-active proteins like egg or casein were the first emulsifiers. With advances in chemical and engineering technologies, the array of emulsifiers has been greatly expanded. Applications to food products have enabled the widespread distribution of packaged foods. Selection and design of emulsifiers was done by experienced product developers who were familiar with the behaviour and interactions of each emulsifier. In recent decades’ significant improvement in basic understanding of dispersions, emulsions and foams has been made.
In terms of source, the global food emulsifier market is segmented into plant and animal source. Ingredients and formulations based on plants are one of the most important developments in the food industry. And renewable and manufactured emulsifiers will help plant success stories in a perfect way.
Despite one in ten Germans claiming to be vegan and almost 1 in 20 Americans claiming the same, the movement toward vegetable and animal food has become a big stumbling block in any large food producer's radar network. Indeed, in recent decades’ vegan numbers in the UK grew by over 350%, with young people giving plant-based diets in particular.
In terms of application, the global food emulsifier is segmented into Bakery Products, Dairy & Frozen Desserts, Confectionery Products, Convenience Foods, Meat Products, Others. Bread and sweet cakes are typically manufactured in large quantities in supermarkets and convenience stores. Time and pace from start to finish are important for mass production and mass distribution. Emulsifiers are used as long as possible to preserve softness and make bread dough suitable for the development of the machines. The following are the main effects of emulsifiers on bread production. To produce an easy to handle sticky and elastic dough. Also, to increase the dough resistance to mechanical force to soften and create easy raising.
In terms of region the global Food emulsifier market is segmented into North America, Europe, Asia Pacific, Central & South America, and Middle East and Africa. North America accounted for a major market revenue share and is projected to show similar trend over the forecast period.
Key players involved in this industry include Lonza Group Ltd., Archer Daniels Midland Company, Cargill, DowDupont, Ingredion Incorporated, Kerry Group Plc, Corbion, Beldem, Riken Vitamin Co. Ltd, Tate & Lyle Plc