Acacia gum account maximum value volume share

Acacia gum to account maximum value and volume share

9:26 AM, 19th February 2018
Acacia gum to account maximum value and volume share
The flavour emulsion provides the beverage with flavour and cloudiness in certain formulae. (File photo)

Market introduction:

Beverage emulsion is a well-known class of food item. It consists of a continuous aqueous phase, in which an oil phase that is discontinuously dispersed in the form of microscopic droplets. Beverage emulsions are generally distinguished as oil-in-water (O/W) emulsions. Dilute beverage emulsions are typically composed of a weighting agent in order to increase the density, flavour oil blend, and a polymeric emulsifier/stabilizer which consists of either gum acacia or modified starch or gum, according to a report by Persistence Market Research.

To reduce the particle size to 0.2 to 2.0 micro diameter, two-stage high-pressure homogenization (2000 - 5000 psi) is employed. A typical composition might also include sweeteners, preservatives, hydrocolloid, water, citric acid, and colourings in the water phase. Citric acid used in the beverage emulsion is to control pH, bringing the pH below 4.5, and benzoate as a preservative.

Market segmentation:

Beverage emulsion market is segmented on the basis of source, type, application and region. On the basis of source, the market is segmented into acacia gum, modified starch and others. Among all these segments, acacia gum is expected to account for the maximum value as well as volume share in the beverage emulsion market globally. On the basis of type, the market is segmented into the colour emulsion, flavour emulsion, cloud emulsion, and vitamin carrier.

The flavour emulsion provides the beverage with flavour and cloudiness in certain formulae, whereas, the cloud emulsion provides only cloudiness with minimal or no flavour. In a cloud emulsion, the flavourless oil can be orange terpenes or vegetable oils. Colour emulsion is used to provide only colour to the beverage and the vitamin carrier helps to add the extra vitamin to the beverage. On the basis of application, the beverage emulsion market is segmented into an alcoholic beverage and nonalcoholic beverage. Among both the segments, the nonalcoholic beverage accounts the major market value share, and is expected to dominate the market over the forecast period.

Market regional outlook:

Regional segment for the market of beverage emulsion is divided into five different regions: North America, Latin America, Europe, Asia Pacific and Middle East & Africa. Among these segment, Europe and Asia Pacific are expected to have the major market share globally, as it is the largest producer and exporter of beverage emulsion. In Europe region, Germany and France are generating the major revenue, followed by Spain. In terms of revenue, Asia Pacific is also one of the important contributors to the beverage emulsion market. China, Australia & New Zealand probably has the largest beverage emulsion market in the Asia-Pacific region.

Market drivers:

There are many benefits that impact costs for the manufacturer and make fortified foods more economical for the end consumer. Microencapsulation technology can improve the stability of nutrients, preventing ingredient interactions and degradation. The coating matrix effectively separates particles and prevents them from contacting each other. Microencapsulation can also reduce overages required, by minimizing losses. Overages can be expensive, and minimizing them will have a positive impact on gross margin. There can also be an extension of shelf life, which also provides economic benefits for the manufacturer, significantly driving the growth of encapsulated beverage emulsion. Spray drying is the most common encapsulated flavour system.

It involves spraying an emulsified flavour system into a heated chamber with any combination of ingredients including fibres, gums, lipids (fats and waxes), proteins or sugars. Encapsulation technologies have many benefits to the product development process.

Manufacturers earlier used to face a lot of problems with liquid flavours, because when a liquid flavour was incorporated into any food material during processing, a part of that flavour was reduced, which created an altered flavour. This flavour was more inconsistent with the original formulation. Using an encapsulated flavoured beverage emulsion, rather than another form, prevented this loss and resulted in a better flavour, which is similar to the original profile.

Market key players:

Some of the key players in beverage emulsion market are Symrise AG, Givaudan SA, Archer Daniels Midland Company, International Flavours & Fragrances Inc, Sensient Technologies Corporation, Ingredion Incorporated, FrieslandCampina Kievit GmbH, Tate & Lyle PLC and Cargill Inc among others.

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