Global Instant Cake Emulsifier Market to Witness Stellar Growth Rate in the Next 10 Years

Instant Cake Emulsifier Market Outlook Nowadays, consumers prefer high quality cakes with unique flavors and tastes when purchasing from bakers or supermarkets. In order to meet such customer expectations, companies are producing high quality bakery products with stable emulsifiers, along with the use of innovative and unique raw materials. Moreover, they are focusing on strengthening their market position by introducing novel instant cake emulsifiers in the market. The main function of an instant cake emulsifier is the emulsification and aeration of batters comprising vegetable oils and fats with formulations free from trans-fatty acids.

Instant cake emulsifiers have unique properties and are used to enhance the batter whipping step in the making of bakery products. They enhance the volume of the cake, reduce whipping time, and improve the stability of the dough. They particularly help in refining the whipping properties in a high volume cake and provide the cake with a soft texture while enriching the shelf life of finished products. Providing the correct amount of aeration in industrial cake products is essential to deliver the right volume of the bakery products. Thus, it is necessary to choose the ideal emulsifier which exhibits the right functionality.

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Reasons for Covering This Title Increasing per capita consumption of cakes, rising disposable income and consumer spending, expanding consumer demand for unique texture, flavor and taste in cakes, new product development and innovative technologies for the preparation of instant cake emulsifiers are booming the food service industry. Moreover, growth in out-of-home consumption pattern along with the rising demand for healthier bakery products, enriched batter for preparing cakes becomes necessary. However, availability of substitute products, such as egg white and fats containing trans-fatty acids (TFA), may hinder the growth of the market during the forecast period.

Global Instant Cake Emulsifier: Market Segmentation On the basis of source, the global instant cake emulsifier market can be segmented as:Dairy,Non-Dairy,On the basis of form type, the global instant cake emulsifier market can be segmented as:Liquid,Powder,Paste,On the basis of application, the global instant cake emulsifier market can be segmented as:Sponge Cakes,Cake Bars,Swiss Rolls,Pastries,Muffins,Cakes,Others,Market Share for Instant Cake Emulsifier Market by Form Type, 2017

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Global Instant Cake Emulsifier Market: Key Players Some of the key players operating in the global instant cake emulsifier market are Palsgaard SA, Danisco A/S, United Foods Industries, Masson Group Company Limited, BASF SE, FrieslandCampina Kievit, Riken Vitamin Co., Ltd., Corbion N.V., Guangzhou Kegu Food, The Bakels Group, Rich Products Corporation, SensoryEffects, Molkerei MEGGLE Wasserburg GmbH & Co.KG, Wacker Chemie AG, Ingredion Incorporated, others.

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