Press release
Sucrose Esters Market value is projected to reach USD 74.2 Million by the end of 2020 with growing a CAGR of 5.8% during the Forecast period 2015-2020
Sucrose esters are obtained by etherification of sucrose with fatty acids suitable for human consumption extracted from palm oil, making them to be used as emulsifiers in almost all edible food products. On the other hand, sucrose esters have several other functions, which consist of aeration, texture, emulsification, storage of proteins and crystallization of sugar or fats. The sucrose esters are exceptional because they can improve the additional emulsifiers and develop the formation of air bubbles, prevent proteins from browning, keep the starches against peeling early, prevent the proliferation of fats in chocolate, and accelerate crystallization in the manufacturing of fine grain sugar. Another interesting feature of the sucrose ester is that they are soluble in water and have a maximum hydrophilicity. The stability of an emulsion depends to a large extent on the volume of the oil droplets. Small drops of oil improve the consistency. Sucrose esters confer exceptional emulsifying properties. This results in emulsions with exceptionally small oil droplets.
Sucrose Esters Market Size Study:
According to the research report, the Sucrose Esters Market was valued USD 55.4 Million in 2015, it is projected to reach USD 74.2 Million end of the 2020 with growing a CAGR of 5.8% during the Forecast period 2015-2020
Browse Full Research Report and TOC @ https://www.researchcosmos.com/reports/global-sucrose-esters-market-analysis-2012-2017-and-forecast-2018-2023/9828568
Sucrose Esters Market Drivers and Restraints:
Currently, customers are becoming more health conscious when it comes to eating food, whether it is bakery products, dairy products, confectionery products, cereal products or other food products. The sucrose ester not only has emulsifying properties, but also has the ability to change fat or even act as a low-fat substitute. This is an important feature that can contribute to the supply to the world market of sucrose esters in the food and beverage industry. In addition, since the sucrose esters have a maximum hydrophilic equilibrium value, they act as an exceptional emulsifier. Since the sucrose ester is an excellent emulsifier, it can be used better in the food industry, especially to preserve the quality of processed foods.
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Sucrose Esters Market Geographic Segmentation:
The global market for sucrose esters is divided into seven main regions, namely Latin America, Western Europe, North America, Eastern Europe, Asia-Pacific, and the Middle East and Africa.
It is expected that the sucrose ester market, mainly in Western Europe, represents the largest market share in terms of volume, followed closely by the North American region. Asia Pacific should be one of the most important developing markets for sucrose esters. Sucrose esters have become extremely popular among producers of baked goods, dairy products, confectionery, cereals and other beverages and processed foods in the developing regions of Latin America and Asia Pacific, not because of its emulsifying properties, but due to its low-fat changes. As a result, the growing demand for low-fat products is expected to support the development of the sucrose ester market worldwide.
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Sucrose Esters Market Key Players:
Key players in market include BASF SE, Croda International Plc, Sisterna B.V., Evonik AG, P&G Chemicals, Alfa Chemicals, Stearinerie Dubois, Mitsubishi Chemical Holdings Corporation and Dai-Ichi Kogyo Seiyaku Co. Ltd.
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