South America Food Emulsifier Market Size, Analysis | 2030

Report Description

The South America food emulsifier market size is expected to expand at a CAGR of 5.3% during the forecast period, 2021–2028. The growth of the market is attributed to increasing awareness about the functional properties, such as moisture transport, which helps food maintain its sensory properties and extend shelf life during food production and processing.

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Food emulsifiers are usually ingredients derived from natural sources such as plants and animals. They are used to improve the texture of foods, combine ingredients, and provide enhanced taste and texture. They are widely used in dairy products, baked goods, semi-finished products, condiments, confectionery, and meat products.

They act as an interface between conflicting food ingredients such as water and oil. Various foods contain incompatible natural food ingredients, which must be mixed to form a uniform and stable mixture. Emulsifiers are used to ensure the compatibility of these two components. Fillings in a variety of baked goods and candies are used to improve the texture and appearance of cakes, biscuits, biscuits, ice cream, mayonnaise, pralines, and baby food, among others.

Market Trends, Drivers, Restraints, and Opportunities

• Growing consumption of processed food products is expected to boost the market growth during the forecast period.

• Rapid growth of the food industry due to increasing demand for packed or ready-to-eat foods is fueling the market expansion.
• Increasing demand for high quality nutritive and premium products is projected to foster the market growth in the coming years.
• High price of products containing natural emulsifiers can create challenges for the market growth.
• Rising awareness among people about health concerns can hamper the market growth during the forecast period.
• R&D investment and development of low cost food emulsifiers is projected to offer immense opportunities for the market players.

Scope of the Report

The report on the South America food emulsifier market includes an assessment of the market, trends, segments, and regional markets. Overview and dynamics have also been included in the report.

South America Food Emulsifier Market Segment Insights

Lecithin segment is projected to account for a major market share

Based on types, the market is bifurcated into lecithin, monoglyceride, diglyceride & derivatives, sorbitan ester, polyglycerol ester, and other types. The lecithin segment is expected to represent a key share of the market during the forecast period due to increasing lifestyle-related health problems, such as cardiovascular diseases, obesity, osteoporosis and diabetes. The demand for lecithin comes from the food industry owing to its anti-splash properties and emulsifiers. Thus, it can also be used as an additive in the industry. Liquid lecithin is mainly used in baking, pastry, and industrial operations although powdered lecithin is used as dry mixes, beverage mixes. Moreover, it is utilized as a dispersant and encapsulation aid in the pharmaceutical industry.

The monoglyceride segment is anticipated to expand at a rapid pace during the forecast period owing to increasing of this type as emulsifier in food products, and it can form various self-organized structures. They can be esterified with a large number of organic compounds to form surfactants with different functional properties. Adding monoglycerides can extend the shelf life of baked goods, increase softness of crumbs. They are also used to emulsify ingredients and crystallize margarine and spreads. Citrate monoglycerides are utilized to increase the distribution and emulsification of fat in meat and sausage products, thereby stimulating the production of food emulsifiers.

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Bakery segment is expected to expand at a rapid pace

On the basis of applications, the food emulsifier market is bifurcated into dairy, bakery, meat, poultry & sea food, beverage, confectionary, and other applications. The bakery segment is expected to hold a significant market share during the forecast period owing to the increasing demand for innovative gluten-free baked goods with a longer shelf life. Furthermore, increasing consumer demand for nutrition and fiber biscuits is driving the growth of the market segment. During the forecast period, these scenarios may increase the use of natural ingredients, including sorbitan ester emulsifiers. Genetically modified soy lecithin is widely used as an emulsifier in chocolate and candies, as well as coatings for splash protection and crystallization prevention. It can also be used as an anti-caking, non-stick and moisturizing agent in baked products such as casseroles, breads, cakes and biscuit dough, which helps in the development of the food emulsifier market.

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Brazil to hold a significant market share

In terms of geography, the market is segregated into Brazil, Argentina, Colombia, and Rest of South America. Brazil is anticipated to account for a significant market share owing to presence of major food manufacturers and low cost production in the country. On the other hand, the market in Colombia is anticipated to grow at a robust rate in the projected timeline.

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