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New study: Thickeners stabilizers and gelling agents market has largest base in North America

The Thickeners, Stabilizers & Gelling Agents Market produces thickeners, stabilizers & gelling agents which help in maintaining the food structure.

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These agents are also called as food hydrocolloids. The thickeners in food assist the emulsifiers in binding the ingredients for maintaining consistency in the food stuff.

The Thickeners, Stabilizers & Gelling Agents Market produces the food thickener which is used when there is a need to bind two or more ingredients that do not mix well. The other functions of the thickening agent food include moisture retention, softening and mouth feel.

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Natural thickeners are mostly used for food thickening products like sauces and spreads. Most of the thickeners and stabilizers do not have taste or odor.

The stabilizers play a role in the low fat food products by acting as a fat replacer.

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Scope & Regional Forecast of the Thickeners, Stabilizers & Gelling Agents Market

The Thickeners, Stabilizers & Gelling Agents Market depends on the changes in the demand in the end use applications since most of the ingredients are used for applications like pectin being used in jams, and gelatin in cakes and frozen foods. America has the largest base for the food thickener in the Thickeners, Stabilizers & Gelling Agents Market.

Asia Pacific is recorded as the fastest growing market during 2016-2021. Increasing packaged products and retail sector leads to the growing demand for the gelling agent in food processing space of China and India.

Thickeners range from flavorless powders to gums. They have the ability to work in a number of chemical and physical conditions.

The factors affecting the choice of the thickening agent food are pH, frozen state, clarity, and taste. Starches, pectin, and gums are the common thickeners used in soups, sauces, and puddings.

Stabilizers increase stability and thickness by helping the foods to remain in an emulsion and retain the physical characteristics. Ingredients that do not mix like oil and water need stabilizers.

Many low fat foods are dependent on stabilizers. Lecithin, agar agar, carrageenan and pectin are common in ice creams, margarine, dairy products, salad dressings, and mayonnaise.

Gelling agents also work like stabilizers and thickeners to provide thickening without stiffness without formation of gel in jellies, jams, desserts, yoghurts, and candies.

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Segmentations & Key Players Involved in the Thickeners, Stabilizer, & Gelling Agents Market

The Thickeners, Stabilizers and Gelling Agents Market can be broken down into various segmentations on the basis of –

  • Type of Thickener:Natural (Rice Flour, Arrowroot, Gelatin, Eggs, Others), Synthetic (Methyl Cellulose, Ethyl Cellulose, Hydropropyl Cellulose, Carboxymethyl Cellulose and Others).
  • Type of Stabilizer/Gelling Agent:Guar Gum, Agar, Alginate and Others.
  • Form:Gel-type, Powder and Others.
  • Application:Dairy Products, Bakery Products, Beverage Products, Meat &Poultry Products, Confectionery Products and Others.
  • Geographic Regions:Americas, Europe, APAC and ROW.

Some of the key players involved in the Thickeners, Stabilizers & Gelling Agents Market are as follows:

  • DuPont,
  • Naturex SA
  • Cargill Inc
  • Archer Daniels Midland Company
  • Kerry Group and others 

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