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Gelling Agents Market Segmented By Natural gelling agents and Artificial gelling agents Type in Organic and Conventional Nature
Food additives are certain substances that are added to the food products in order to maintain and improve its taste, safety, texture, freshness, appearance. There are certain food additives which are used for many centuries in order to preserve the food products such as sugar, salts (in dried fish and bacon), and sulfur dioxide (wine).
Many such food additives have been developed in the recent times which helps to meet the need for food production, as large scale food production is different from small scale food production. Food additive is an important ingredient in the processed food, as it is required to ensure safety and good condition, throughout the journey of these food products from factories, to the consumers.
The usage of food additives in a particular food product is justified when its usage has a particular technological need, to enhance the stability of the food products, and to preserve the nutritional quality of the food. Food additives can be derived from various sources such as animals, minerals, and plants.
There are also various synthetic food additives available in the market. Few food additives that are used predominantly are thickening agents, emulsifiers, stabilizers, preservatives, gelling agents, coating agents, and others.
Gelling agents are a type of food additive which helps to maintain the texture of the food products. It gives a gel like texture to the food product to which it has been added. Gelling agents are an approved food additives that are incorporated by the food manufacturers in order to provide stability, viscosity, structure, and other properties such as maintenance of the color.
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Most of the hydrocolloids possess to be as a gelling agent. Gelling agents can also act as a stabilizer or a thickener without having any stiffness during the formation of gels in various food products such as jams, yogurts, jellies, candies, and desserts.
There are various common gelling agents such as starch, gelatin, pectin, agar-agar, and gums. Before use, gelling agents should be authorized by the Food and Drug Administration (FDA).
Increasing application of gelling agents in the confectionaries, are expected to be a driving factor for the market. Gelling agents are also used in the pharmaceuticals, during the manufacturing of capsules and syrups.
There are two types of gelling agents such as natural and artificial gelling agents. The natural ones are obtained from natural plant or microbial extracts, but the synthetic ones are obtained from various chemical reactions.
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Some of the market participants operating in the global gelling agents market identified across the value chain include Cargill Incorporated, Tate & Lyle, Archer Daniels Midland Company, E. I. DuPont De Nemours, Ingredion Incorporated, Naturex, Nexira, Kerry Group, Agro Gums, CP Kelco, Riken Vitamin, Fuerst Day Lawso, Taiyo International, Avebe, Palsgaard among the other gelling agents manufacturers.
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There are certain factors such as rise in the demand for bakery products, confectionary products and beverages helps drive in the growth of global gelling agents market. North America is expected to consume more amount of gelling agents when compared to the other regions due to the awareness regarding the product by the manufacturers. If the same awareness is created in the other regions, the same growth trend will be expected.
The report is a compilation of first-hand information, qualitative and quantitative assessment by industry analysts, and inputs from industry experts and industry participants across the value chain.
The report provides in-depth analysis of parent market trends, macro-economic indicators, and governing factors, along with market attractiveness as per segment. The report also maps the qualitative impact of various market factors on market segments and geographies.
