The global hydrocolloids market was valued at USD 9.7 billion in 2020 and is projected to reach USD 13.36 billion by 2026, at a CAGR of 5.4% during the forecast period. The growing health-consciousness among consumers in North America and Europe for natural products has driven the demand for natural food additives. Consumers perceive that natural food additives have a positive impact on health as it increases the demand for natural hydrocolloids in food & beverage products. This has driven the interest of food & beverage manufacturers to use natural gums in food. Natural gums are useful as functional ingredients and as natural sources of soluble dietary fiber and are considered healthy ingredients. The demand for a low-calorie diet has also been driving the market.
Download PDF brochure: https://www.marketsandmarkets.com/pdfdownloadNew.asp?id=1231
The increased focus on health and nutrition, especially the need to control the spread of diabetes, obesity, and food allergies, is increasing the demand for fat replacers. Many stabilizers are being developed exclusively as emulsifiers and texturizers; this has further increased the demand for stabilizers. Italian dressings include xanthan gum for thickening; guar gum & xanthan gum are used in light mayonnaise as fat replacers to enhance viscosity.
Hydrocolloids or gums belong to a group of biopolymers widely used in food technology. Hydrocolloids are widely used in many food formulations to improve quality attributes and shelf-life. Hydrocolloids have been extensively used in different food products as thickeners (soups, gravies, salad dressings, sauces, and toppings), water retention agents, stabilizers, emulsifiers, and gel-forming agents (jam, jelly, marmalade, restructured foods, and low-sugar per calorie gels). They also can be applied for inhibiting ice and sugar crystal formation in ice cream and can help control the release of flavors. In the bakery industry, these compounds help improve food texture and moisture retention to retard starch retrogradation and, finally, enlarge the overall quality of the products during storage. Recently, some hydrocolloids are being used due to their polymeric structure as fat replacers to obtain low-calorie products and substitute gluten in the formulation of gluten-free bread.
In meat & poultry products, hydrocolloids improve the cooking yield, texture, and slice characteristics. Carrageenan is used in meat & poultry products to retain their moisture and natural textural properties and improve the viscosity of products. In contrast, agar helps in the reduction of fat content in meat products. Gelatin is widely used in meat products to improve its appearance and gel the juices in processed hams, whereas xanthan gum is used as a thickener and stabilizer in meat products. The use of alginate in meat products improves texture and quality. Pectin and locust bean gum act as fat replacers in meat & poultry products, whereas guar gum can be used as a binder and lubricant in various meat products. Gum Arabic acts as a stabilizer and thickener in meat products.
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The US is one of the largest markets for hydrocolloids. The specific demand for the substance for oil and fat reduction exists in the country, given the food habit and eating practices of the consumers. It acts as a barrier for oil and fat in breaded/fried food products consumed heavily in the US. By using hydrocolloids, calorie-dense fat and oil can be replaced with what is essentially structured water. Therefore, consumers would prefer products low in oil and fat, which is possible through the proper use of hydrocolloids. With the significant increase in the number of health-conscious consumers, the market for hydrocolloids in the country is expected to widen further.
The major types of hydrocolloids available and utilized in the US are gellan gum, xanthan gum, guar gum, locust bean gum, and pectin. US-based companies, such as Cargill (US), Ingredion Incorporated (US), Darling Ingredients Inc (US) and many others offer the food industry a wide range of hydrocolloids: biopolymers (xanthan gum and scleroglucan), carrageenan, and pectin. These hydrocolloids are widely used in the food industry and a growing number of pharmaceutical and cosmetic applications.
Download PDF brochure: https://www.marketsandmarkets.com/pdfdownloadNew.asp?id=1231
The increased focus on health and nutrition, especially the need to control the spread of diabetes, obesity, and food allergies, is increasing the demand for fat replacers. Many stabilizers are being developed exclusively as emulsifiers and texturizers; this has further increased the demand for stabilizers. Italian dressings include xanthan gum for thickening; guar gum & xanthan gum are used in light mayonnaise as fat replacers to enhance viscosity.
Hydrocolloids or gums belong to a group of biopolymers widely used in food technology. Hydrocolloids are widely used in many food formulations to improve quality attributes and shelf-life. Hydrocolloids have been extensively used in different food products as thickeners (soups, gravies, salad dressings, sauces, and toppings), water retention agents, stabilizers, emulsifiers, and gel-forming agents (jam, jelly, marmalade, restructured foods, and low-sugar per calorie gels). They also can be applied for inhibiting ice and sugar crystal formation in ice cream and can help control the release of flavors. In the bakery industry, these compounds help improve food texture and moisture retention to retard starch retrogradation and, finally, enlarge the overall quality of the products during storage. Recently, some hydrocolloids are being used due to their polymeric structure as fat replacers to obtain low-calorie products and substitute gluten in the formulation of gluten-free bread.
In meat & poultry products, hydrocolloids improve the cooking yield, texture, and slice characteristics. Carrageenan is used in meat & poultry products to retain their moisture and natural textural properties and improve the viscosity of products. In contrast, agar helps in the reduction of fat content in meat products. Gelatin is widely used in meat products to improve its appearance and gel the juices in processed hams, whereas xanthan gum is used as a thickener and stabilizer in meat products. The use of alginate in meat products improves texture and quality. Pectin and locust bean gum act as fat replacers in meat & poultry products, whereas guar gum can be used as a binder and lubricant in various meat products. Gum Arabic acts as a stabilizer and thickener in meat products.
Make an Inquiry: https://www.marketsandmarkets.com/Enquiry_Before_BuyingNew.asp?id=1231
The US is one of the largest markets for hydrocolloids. The specific demand for the substance for oil and fat reduction exists in the country, given the food habit and eating practices of the consumers. It acts as a barrier for oil and fat in breaded/fried food products consumed heavily in the US. By using hydrocolloids, calorie-dense fat and oil can be replaced with what is essentially structured water. Therefore, consumers would prefer products low in oil and fat, which is possible through the proper use of hydrocolloids. With the significant increase in the number of health-conscious consumers, the market for hydrocolloids in the country is expected to widen further.
The major types of hydrocolloids available and utilized in the US are gellan gum, xanthan gum, guar gum, locust bean gum, and pectin. US-based companies, such as Cargill (US), Ingredion Incorporated (US), Darling Ingredients Inc (US) and many others offer the food industry a wide range of hydrocolloids: biopolymers (xanthan gum and scleroglucan), carrageenan, and pectin. These hydrocolloids are widely used in the food industry and a growing number of pharmaceutical and cosmetic applications.
The global hydrocolloids market was valued at USD 9.7 billion in 2020 and is projected to reach USD 13.36 billion by 2026, at a CAGR of 5.4% during the forecast period. The growing health-consciousness among consumers in North America and Europe for natural products has driven the demand for natural food additives. Consumers perceive that natural food additives have a positive impact on health as it increases the demand for natural hydrocolloids in food & beverage products. This has driven the interest of food & beverage manufacturers to use natural gums in food. Natural gums are useful as functional ingredients and as natural sources of soluble dietary fiber and are considered healthy ingredients. The demand for a low-calorie diet has also been driving the market.
Download PDF brochure: https://www.marketsandmarkets.com/pdfdownloadNew.asp?id=1231
The increased focus on health and nutrition, especially the need to control the spread of diabetes, obesity, and food allergies, is increasing the demand for fat replacers. Many stabilizers are being developed exclusively as emulsifiers and texturizers; this has further increased the demand for stabilizers. Italian dressings include xanthan gum for thickening; guar gum & xanthan gum are used in light mayonnaise as fat replacers to enhance viscosity.
Hydrocolloids or gums belong to a group of biopolymers widely used in food technology. Hydrocolloids are widely used in many food formulations to improve quality attributes and shelf-life. Hydrocolloids have been extensively used in different food products as thickeners (soups, gravies, salad dressings, sauces, and toppings), water retention agents, stabilizers, emulsifiers, and gel-forming agents (jam, jelly, marmalade, restructured foods, and low-sugar per calorie gels). They also can be applied for inhibiting ice and sugar crystal formation in ice cream and can help control the release of flavors. In the bakery industry, these compounds help improve food texture and moisture retention to retard starch retrogradation and, finally, enlarge the overall quality of the products during storage. Recently, some hydrocolloids are being used due to their polymeric structure as fat replacers to obtain low-calorie products and substitute gluten in the formulation of gluten-free bread.
In meat & poultry products, hydrocolloids improve the cooking yield, texture, and slice characteristics. Carrageenan is used in meat & poultry products to retain their moisture and natural textural properties and improve the viscosity of products. In contrast, agar helps in the reduction of fat content in meat products. Gelatin is widely used in meat products to improve its appearance and gel the juices in processed hams, whereas xanthan gum is used as a thickener and stabilizer in meat products. The use of alginate in meat products improves texture and quality. Pectin and locust bean gum act as fat replacers in meat & poultry products, whereas guar gum can be used as a binder and lubricant in various meat products. Gum Arabic acts as a stabilizer and thickener in meat products.
Make an Inquiry: https://www.marketsandmarkets.com/Enquiry_Before_BuyingNew.asp?id=1231
The US is one of the largest markets for hydrocolloids. The specific demand for the substance for oil and fat reduction exists in the country, given the food habit and eating practices of the consumers. It acts as a barrier for oil and fat in breaded/fried food products consumed heavily in the US. By using hydrocolloids, calorie-dense fat and oil can be replaced with what is essentially structured water. Therefore, consumers would prefer products low in oil and fat, which is possible through the proper use of hydrocolloids. With the significant increase in the number of health-conscious consumers, the market for hydrocolloids in the country is expected to widen further.
The major types of hydrocolloids available and utilized in the US are gellan gum, xanthan gum, guar gum, locust bean gum, and pectin. US-based companies, such as Cargill (US), Ingredion Incorporated (US), Darling Ingredients Inc (US) and many others offer the food industry a wide range of hydrocolloids: biopolymers (xanthan gum and scleroglucan), carrageenan, and pectin. These hydrocolloids are widely used in the food industry and a growing number of pharmaceutical and cosmetic applications.
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