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Canola Lecithin Market

Canola Lecithin Market - Global Industry Analysis 2014 - 2018 and Forecast 2019 - 2029

 Canola Lecithin Market Segmented By Grades such as Standard Extra, Filtered Bleached, Hydrolyzed in Powder, Liquid Form

Canola Lecithin: Market Introduction

Lecithin is manufactured by purifying and extracting phospholipids from naturally occurring products such as eggs, sunflower, canola seeds, and soybeans. Lecithin has a variety of empathies for oil and water. Its low production cost makes that invaluable in a broad range of manufacturing processes.

Lecithin is a natural complex mixture of acetone-insoluble phosphatides that consists mainly of phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, and phosphatidic acid, as well diverse amounts of other substances such as triglycerides, fatty acids, and carbohydrates.

Canola lecithin is derived from rapeseed. The oil-rich content of the canola seed makes canola lecithin a supreme ingredient for a variety of food applications. Canola lecithin is a viscous fluid with a green-brown appearance.

It is soluble in hexane, toluene, chlorinated hydrocarbons, in addition to oils and fats. Canola lecithin is commonly used in the preparation of a wide range of food products, medications, and cosmetics.

Canola lecithin extends the shelf life of the food, medication and cosmetic products and also act as an emulsifier. Canola lecithin used as a cholesterol reducer and used to prevent digestive issues. Canola lecithin is used to improve the immune system particularly in people with diabetes.

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Canola Lecithin and its Properties

Canola lecithin is proposed for addition to foods as a nutritional ingredient and as an emulsifier, extrusion aid, wetting agent, releasing agent, low-flavor binding material, high-quality dietary fat source, and a viscosity modifier. Canola lecithin is not considered as a major food allergen in food products and also helps food manufacturers to help in delivering non-GMO and may be organic food products.

Due to its exceptional emulsifying and dispersing functionality canola lecithin is used in a variety of food products such as convenience food, confectionary, and chocolates.

Food manufacturers can easily use canola lecithin in their food products with very few adaptions. Canola lecithin used as emulsification, stabilization, softening, wetting, blending aid, and neutral color and flavor agent in a wide range of food products due to its versatile functionality.

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Canola Lecithin: Market Dynamics

Canola lecithin is a plant-based food ingredient used in a variety of food products. Increasing awareness about health and natural plant-based food products leads to an increase in the demand for canola lecithin in the near future. Increasing vegan and vegetarian population demanding more plant-based, non-GMO, and natural food products, which is expected to boost the canola lecithin market globally.

Increasing awareness about the negative impact of animal-derived food products on health leads to an increase in the demand for plant-based food ingredients such as canola lecithin in the global market.

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Canola Lecithin Market: Segmentation

Attribute Details
  • Standard
  • Extra filtered
  • Bleached
  • Hydrolyzed
  • Powder
  • Liquid
  • Food and Beverages
    • Bakery
    • Confectionery
    • Convenience foods:  soups, sauces, etc.
  • Dairy
  • Cosmetic
  • Pharmaceutical
  • Animal feed
  • Industrial
  • Wetting
  • Emulsification
  • Softening
  • Stabilization
  • North America
  • Latin America
  • Europe
  • East Asia
  • South Asia
  • Oceania
  • Middle East and Africa
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 Canola Lecithin Market: Market Participants

Some of the market participants dominating the global Canola Lecithin market identified across the value chain include Cargill, Ciranda, Austrade Inc., Lecico, American Chemie, European Ingredients Supply & Services B.V., Archer Daniels Midland, Naturz Organics, Sternchemie GmbH & Co. KG, Lipoid, BungeMaxxamong among the other Canola Lecithin manufacturers.

Opportunities for Participants in the Canola Lecithin Market

Canola lecithin has excellent emulsification and stabilizing properties over other lecithins, this is the best opportunity for manufacturers to provide more natural and plant-based food ingredient in the market. Enhanced emulsification, dispersing, softening, and wetting properties of the canola lecithin can assist in increasing the use of it in a wide range of applications in different industries. On the nutrition front, canola derived lecithin contains a high amount of alpha-linolenic acid, thus providing a large amount of important omega-3 fats.

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