Hydrocolloids Market Size, Share & Growth Report, 2028

By Author: MarketsandMarkets
Total Articles: 281
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The global hydrocolloids market size was estimated at USD 11.2 billion in 2023 and is expected to expand at a compound annual growth rate (CAGR) of 5.4% from 2023 to 2028.

Top Companies in Hydrocolloids Market:

Key players in this market include International Flavors & Fragrances Inc. (US), Ingredion (US), Cargill, Incorporated (US), Kerry Group plc (Ireland), Associated Archer Daniels Midland Company (US), Palsgaard A/S (Denmark), Darling Ingredients Inc. (US), DSM (Netherlands), Ashland (US), Tate & Lyle (UK), CP Kelco U.S., Inc. (US), Nexira (France), Deosen Biochemical (Ordos) Ltd. (China), Fufeng Group (China), and BASF SE (Germany).

By application, food & beverages is forecasted to account for the largest share in the market during the research period

Hydrocolloids enhance the cooking yield, texture, and slice qualities of beef and poultry products. To preserve moisture and natural textural qualities of meat and poultry products as well as to increase viscosity, carrageenan is utilised in food items. In contrast, agar assists in the lowering of fat content in meat products. While ...
... xanthan gum is frequently used as a thickening and stabiliser in meat products, gelatin is also used to enhance the look of meat products and gel the fluids in processed hams. The use of alginate in meat products improves texture and quality. Pectin and locust bean gum work as fat replacers in meat & poultry products, whereas guar gum can be utilised as a binder and lubricant in many meat products.

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By source, animal segment is anticipated to occupy major share in the market during the study period

In hydrocolloids market by source, animal segment is forecasted to account the largest market share during the forecast period. Yet, as environmental concerns grow, the demand for hydrocolloids derived from plants is rising quickly. The food industry has access to a wide variety of hydrocolloids, and the list keeps expanding as new sources are discovered in streams of by-products or natural resources. Conventional hydrocolloids include exudate gums like gum Arabic, gum ghatti, and tragacanth, as well as substances derived from plants including pectin, modified starches, modified celluloses, guar gum, and locust bean gum. In the food sector, hydrocolloids made from algae are frequently employed as thickening, emulsifying, and gelling agents. Examples include carrageenan, agar, and alginate.