Emulsifiers are substances used to combine oil and water substances so as to form emulsion. Emulsifiers are molecules with two different ends: a hydrophilic end - 'water-loving' – forms chemical bond with water instead of oil and a hydrophobic end - 'water-hating' - forms chemical bond with oil instead of water. These are colloids widely used as additives during food product processing. Emulsifiers exhibit multifunctional utility among a wide range of applications ranging from bakery to meat processing. Emulsifiers in food enhance the suspension of oil and water, mainly in margarine, ice cream, salad dressing, etc. Emulsifiers are immensely used to make food more appetizing by enhancing its appearance and consistency. The importance of attractive appearance of food especially in packaged food industry also stimulates the emulsifier market growth. Moreover, emulsifiers helps in preserving the sensory features of food products such as flavor, texture, and taste which are often lost due to fat reduction. The trend of developing healthier products having similar taste as fat containing products is also expected to bolster the emulsifier’s market growth. Currently, food emulsifiers are employed for crystal modification, starch and protein complexion, crumb softening, retarding the staling of bread and other dairy products. Apart from this, the bio-compatibility, chemical inertness, extended shelf life and thermally stable nature of emulsifiers is increasingly used to manufacture personal care products, hygiene products, make up components, etc.
The market is witnessing significant growth owing to its surging demand for low fat packaged and convenience foods has surge the growth prospects of food emulsifiers in the global market. Desk bound lifestyles have encouraged the need for packaged foods which is leading to higher obesity levels. Therefore, rising consumers demand for trans-fat products, encouraging food processors to use emulsifiers in food products so as to reduce the fat content and calories. The demand for emulsifiers in food products is also driven by its increased adoption among the number of people having food away from home and those who are more conscious about their health and wellness. Additionally, rising demand for emulsifiers in multiple manufacturing processes is another factor fostering the market demand. For example, emulsifiers are used in plastics during suspension polymerization, to keep monomers suspended in water so as to produce plastic beads. Strict regulations and government uncertainties pertaining to the manufacturing and supply of certain emulsifiers may hamper the development of this market and can act as an entry barrier for new companies.
In 2020, Europe, dominated the market growth and is expected to maintain its dominance during the forecasted period due to surging demand for stearoyl lactylates and sorbitan esters for food and beverage applications along with rising industry expansion majorly in Germany, France and Eastern European countries. The emulsifier market is witnessing significant opportunities owing to rapid industrialization and drastic development of food and beverage sector in Asia Pacific region. Altering preferences of consumers especially in China, India, and other South East Asian economies with respect to taste, quality, texture and nutrition content of food is projected to create lucrative opportunities for the market
Some of the key players operating in the market include AkzoNobel N.V., BASF SE, Cargill Incorporated, Clariant SE, DOW Corning, DuPont Nutrition & Health (DuPont), Evonik Industries AG, Estelle Chemicals Pvt. Ltd., Archer Daniels Midland (ADM), Kerry Group, Lonza Group, Palsgaard, Puratos, Royal DSM and Solvay S.A.
In 2020, Lecithin dominated the market and is poised to continue its dominance throughout the forecast period. The excellent emulsifying property of lecithins is fueling its demand in several food and industrial applications. Moreover, the multifunctional nature of lecithin is projected to play a vital role in augmenting its overall demand over the forecast period. Lecithins belong to the group of yellowish brown fatty substances which occur naturally in plant and animal tissues. Lecithins are amphiphilic in nature, possess the ability to attract both fatty substances and water and are widely used as emulsifiers in a broad range of commercial products such as pharmaceuticals, foods, paints, cosmetics and plastics. Lecithin contains phospholipids, primarily derived from oilseeds such as sunflower, rapeseed and soy. Easy availability of raw materials along with rising demand from several end-use industries is anticipated to pose a positive impact on the global lecithin manufacturing industry.
Polyglycerol esters are anticipated to reflect major growth potential in the forecast years. These esters are a class of synthetic, nonionic surfactant widely used among food, pharmaceutical, and cosmetic industries on account of their amphiphilic properties. Polyglycerol esters have the ability of providing the long term stability of whipping properties, which makes emulsifier an ideal ingredient for cake mixes.
In 2020, food and beverages segment dominated the market and is projected to maintain its dominance during the forecast period. Emulsifiers are multifunctional ingredients utilized heavily in bakery products. Emulsifiers are widely adopted in food industries to blend and emulsify ingredients, enhance the shortening property (tendering bakery products) as well as interact with the flour components in the mix. Also, the rheological property of emulsifiers such as lubrication is being increasingly used to extend shelf life, prevent sticking and retain moisture, thus driving the market to a great extent. In the food industry, emulsifiers are utilized in ice creams and margarine to form stable emulsions in water and fat phases as large water crystals give the food a rough consistency.
Emulsifiers in widely used in personal care products ranging from skin care, body care, hair care, decorative cosmetics, sun care to oral care end products. With growing personal care product and cosmetics industry and rise is usage of personal hygiene products is anticipated to flourish the global emulsifier market over the forecast period. Emulsifiers optimize the concentration of certain nutrients of water in oil or vice versa formulations. For instance, in hair conditioners, chemical conditioning agents damage hair, if not properly diluted with water. Application in suns cream (included in other application segment) is also leading to emulsifier market development. Suns cream were previously used for removal of tanning, however, with the inclusion of emulsifier it is claimed to be effective for UV protection as well as skin soothing purposes.
Europe dominated the market in 2020 and is expected to maintain its dominance over the forecast period. This growth is mainly attributed to presence of modern food processing techniques in this region which is leading to expansion of food production and diverse product development in various end-use industry (dairy, confectionery and oils). The market for emulsifiers in Europe is majorly driven by the rising consumer interest in low calorie and low trans-fat products, motivating food manufacturers to use emulsifier in various food products. Furthermore, the increasing consumption of processed foods and growing innovation in end use industry such as bakery industry, encouraging manufacturers to develop innovative products. For instance, Multec range of emulsifiers by Puratos are designed to enhance the volume of baked food products by softening the crumb and improving aeration capabilities.
In Asia-Pacific emulsifiers market is projected to grow rapidly during the forecast years owing to developing food and beverage industry in this region. Escalating demand for convenience food along with busy lifestyles, rising health consciousness, and changing foods preferences are some of the factors expected to drive the market. Use of emulsifiers such as sorbitan esters in low fat foods to maintain food standards and quality is projected to rise enormously in this region. Palsgaard, one of the leading player, adopted a business strategy of sharing its technical expertise with food manufacturers in China, enabling technologists to develop new emulsifier based products in Shanghai, China. This strategy by Palsgaard will help in widening its product portfolio as well as strengthening its reach throughout the China as well as across Asia-Pacific.
Historical & Forecast Period
This study report represents analysis of each segment from 2022 to 2032 considering 2023 as the base year. Compounded Annual Growth Rate (CAGR) for each of the respective segments estimated for the forecast period of 2024 to 2032.
The current report comprises of quantitative market estimations for each micro market for every geographical region and qualitative market analysis such as micro and macro environment analysis, market trends, competitive intelligence, segment analysis, porters five force model, top winning strategies, top investment markets, emerging trends and technological analysis, case studies, strategic conclusions and recommendations and other key market insights.
Research Methodology
The complete research study was conducted in three phases, namely: secondary research, primary research, and expert panel review. key data point that enables the estimation of Emulsifiers market are as follows:
Market forecast was performed through proprietary software that analyzes various qualitative and quantitative factors. Growth rate and CAGR were estimated through intensive secondary and primary research. Data triangulation across various data points provides accuracy across various analyzed market segments in the report. Application of both top down and bottom-up approach for validation of market estimation assures logical, methodical and mathematical consistency of the quantitative data.
| ATTRIBUTE | DETAILS |
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| Research Period | 2022-2032 |
| Base Year | 2023 |
| Forecast Period | 2024-2032 |
| Historical Year | 2022 |
| Unit | USD Million |
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Region Segment (2022-2032; US$ Million)
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Key questions answered in this report
