A colloid, also called a colloidal system, is a chemical system that features very fine particles suspended in a continuous medium. Hydrocolloids, as the name indicates, are colloidal long-chained polymeric systems made of fine particles and dispersed in water. Depending on how much water has been used, hydrocolloids could occur in the form of either gels or sols.
Given their physical attributes, hydrocolloids are used in numerous applications. Their range of application in the food industry is especially wide because they carry the capability to modify the rheology of virtually any system to which they’re added. The other main applications of hydrocolloids are seen in the cosmetics and pharmaceuticals sector.
In the F&B industry, they are used to meet several ends. They serve as gelling agents, thickening agents, stabilizing agents, and emulsifying agents. It is possible to obtain food hydrocolloids from both natural sources or through artificial synthesis. The natural sources of hydrocolloids are animals, plants, or microbes. The market is projected to register healthy growth through the report’s forecast period as the food and beverages industry evolves. Moreover, the need for convenience foods that last longer and have the desired physical characteristics will prove beneficial to the growth of the global food hydrocolloids market as well.
Food Hydrocolloids Market: Key Restraints and Drivers
The growing global population, coupled with other factors such as rising disposable incomes, improved standard of living of consumers (especially in developing regions) will lead to steady demand for both specialty and processed beverages and foods. This trend will create a conducive environment for the growth of the global market for food hydrocolloids. The emphasis on healthy food products is yet another factor that will aid the consumption of food hydrocolloids, thus leading the market to post a high growth rate.
Food Hydrocolloids Market: Segmentation
Based on the type of product, or the type of food hydrocolloid, this market can be divided into the following broad segments: Gelatine, agar, pectin, carrageenan, guar gum, alginates, xanthan gum, cellulosics, locust bean gum, gum Arabic, and others.
On similar lines, based on the source from which food hydrocolloids are derived, the global market can be segmented into: Plant source, animal source, seaweed, synthetic, and microbial source. Likewise, by the end-use industry, the market for food hydrocolloids is segmented as follows: Meat and poultry, beverages, dairy, frozen foods, bakery and confectionary, and others.
Food Hydrocolloids Market: Region-wise Outlook
On the basis of geography, the global market for food hydrocolloids can be segmented into the following seven major segments: Western Europe, North America, Asia Pacific, Eastern Europe, Middle East & Africa, Latin America are the key regions of the food hydrocolloids market. Of these, the North America food hydrocolloids market leads; it is trailed by Europe and Asia Pacific. It is expected that the demand for food hydrocolloids will rise substantially in Asia Pacific.
Food Hydrocolloids Market: Key Players
The report analyses some of the leading participants operating in the global market for food hydrocolloids. These include:
- Ashland Inc.
- CP Kelco
- Cargill, Inc.
- E. I. du Pont de Nemours and Company
- Lubrizol Corporation
- Rousselot S.A.S.
These players are trying to expand their current market presence by developing innovative formulations that lend themselves easily to the needs of the modern food and beverages industry.
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The regional analysis covers:
- North America (U.S. and Canada)
- Latin America (Mexico, Brazil, Peru, Chile, and others)
- Western Europe (Germany, U.K., France, Spain, Italy, Nordic countries, Belgium, Netherlands, Luxembourg)
- Eastern Europe (Poland, Russia)
- Asia Pacific (China, India, Japan, ASEAN, Australia and New Zealand)
- Middle East and Africa (GCC, Southern Africa, North Africa)
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