An emulsifier is a compound used to stabilize the two or more immiscible liquid by preventing them from the separation of two liquid. An emulsifier substance has a water-loving hydrophilic head and an oil-loving hydrophilic tail that support the better stabilization of the two or more liquid phase. Emulsifiers help to keep the oil suspended and blended into the product. Emulsifiers are widely used across cosmetics, pharmaceuticals, agrochemicals, and food &beverage industry. Lecithins, lactic esters of fatty acids, polyglycerol esters, mono & di-glycerides of fatty acid, polysorbates, esters of monoglycerides of fatty acid, and polyglycerol polyricinoleate are some of the types of emulsifiers.
The global emulsifiers market was estimated to be valued more than US$ 4.0 billion in terms of revenue in 2019 and is predicted to grow at a CAGR of 6.0% during the forecast period (2020 to 2027).
Rising demand for emulsifiers from the food industry for imparting quality and enhancing the food appearance is expected to fuel the market growth of emulsifiers. It is also beneficial in preventing the growth of molds in food products such as bread and confectionery products. Moreover, it is also beneficial for preserving the features of food such as texture, taste, and appearance. This is expected to augment the market growth of the emulsifier.
Increasing use of emulsifiers as a flavoring agent in various food and cosmetic products is expected to offer enormous growth opportunities to the market of emulsifiers. The increasing population coupled with the rising disposable income of the population due to the development of the economy has increased their purchasing power. This has encouraged them to spend on consumer products such as personal care products, ready-to-eat food products, and other products. This factor is expected to fuel the market growth of the emulsifier.
Strict government rules ®ulation on the usage of food additives is expected to hamper the market growth of emulsifier. For example, the US FDA has set safety standards for using the safe preservative in the food. Moreover, at present various food emulsifiers are banned across several parts of the world, which is further expected to hinder the market growth of emulsifiers.
On the basis of product type, mono & di-glycerides of fatty acid dominated the global emulsifiers market in 2019 with around 22% of market share in terms of revenue, followed by as esters of mono-glycerides of fatty acid and lecithin, respectively
Rising health-conscious consumers due to growing awareness regarding the benefits of consuming healthy food have raised the demand for a clean label food ingredient. In response to rising demand for a healthy ingredient, the manufacturer is introducing clean label emulsifier food products. For instance, in March 2020, Ingredion introduced a clean label emulsifier made from chickpeas. The product touted as a replacement for eggs or for use in dressings and sauces without affecting taste or texture.
Various manufacturers are adopting smart strategies such as mergers and acquisitions in order to expand their presence in the global market. This is expected to be a major trend in the market and this trend is expected to augment the market growth. For instance, in December 2019, RPM acquires Profile Food Ingredients, LLC, a manufacturer of dry stabilizer and emulsifier blends for the food industry.
The use of food additives within the EU must follow strict rules and regulations.
Key players are operating in the global emulsifiers market are The Dow Chemical Company, SM Nutritional Products, Palsgaard A/S, The Lubrizol Corporation, Stepan Company, Spartan Chemical Company, Inc., Cargill, Incorporated, Kerry Group, Puratos Group, and BASF SE
Few Recent Developments
The Lubrizol Corporation's
By Product Type