The global food emulsifiers market was estimated to have reached a value of around $2.11 billion by the end of 2012, and is forecast to grow to a value of around $2.85 billion by 2018. This would suggest a CAGR growth rate of around 5.2% between 2013 and 2018. The industry is currently dominated in terms of category volume and value by both mono- and di-glycerides & derivatives. In terms of volume, the global food emulsifiers market is suggested to reach 933.4 KT by the end of 2018.
The last few years has seen increased research on emulsifiers which has progressed moderately and significant technological advances have been made in selection & characterization of specific emulsifiers and substantiation of health claims relating to its consumption. Emulsifiers are widely used across the globe as these improve the texture, product consistency, aid in blending the ingredients well and provide good taste to the product.
The significance of using emulsifiers in various food products is due to having functional properties and numerous benefits associated with its use. Some emulsifiers perform functions in different food products like in bakery industry these improve crust thickness and act as a dough strengthener. An effective use of various emulsifiers such as sucrose esters, PGE, and PGPR has largely contributed to growth of the overall market due to the flourishing food & beverage industry.
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