According to the current analysis of Reports and Data, the global Food Emulsifiers market was valued at USD 2,976.6 Million in 2018 and is expected to reach USD 4,504.7 Million by the year 2026, at a CAGR of 5.3%. Food Emulsifiers are additives that help in stabilizing emulsions during food production.
Food emulsifiers also provide smoothness and elasticity to food products and thus are used for manufacturing of noodles, spaghetti, and macaroni. Rising demand for processed instant food provides significant growth opportunities to the Food Emulsifiers market was valued at USD 2,976.6 Million in 2018 and is expected to reach USD 4,504.7 Million market. Emulsifiers also find application in the manufacturing of beverages as it helps in extending the shelf life of beer and other alcoholic beverages.
Preservatives help in slowing down the spoilage of product, especially in case of dairy and bakery product applications caused by water, air, and microorganisms such as bacteria, fungi, or yeast. Preservatives not only maintain the quality of the food, but also help control contamination. With the rise in demand for functional food, companies are coming up with fortified ingredients enriched with protein and amino acids and omega-3 fatty acids in milk-based products, juices, spreads, salad dressings, sauces, breakfast cereals, baked goods, sauces, infant formulas, and baby foods. With robust demand for specialty ingredients with an improved nutrient profile in various applications, like dairy, bakery, sauces, dressings, and condiments. The market for additives, such as emulsifiers, is expected to grow rapidly, due to the increasing use of ingredients, like soy, lecithin, etc. Dairy products such as low-fat spreads, ice cream, margarine are kept in stable emulsions with the addition of emulsifiers.
These additives are widely used in other foods such as peanut butter and chocolate. Emulsifiers enhance the structure of baked goods by increasing whip-ability of batters, conditioning of dough and helping foods more resistant to overcooking. Emulsifiers are used for various functionalities such as protein interaction, fat emulsififcation, starch compelxing, modification of texture, viscosity, and fat crystallization, improvement of foaming and others. These functionalities are responsible for the manufacturing of various processed food products. Emulsifiers, as food additives, help in enhancing the food texture, taste, and shelf life. These factors are responsible for the high adoption of emulsifiers in the food & beverage industry and intensifies the growth of the food emulsifiers market.
