Food Coatings Market: What it got next? Find out with the latest research available at The Worldwide Market Reports: Marel, GEA, Bühler, JBT, TNA, Clextral, Dumoulin, Spice Application Systems, Cargill, Kerry

Definitions:
Coating is an industrial process that consists of applying a liquid or a powder onto the surface of an edible product to convey new (usually sensory) properties. Coating designates an operation as much as the result of it: the application of a layer and the layer itself. Coating takes different meanings depending on the industry concerned.

Coating in the food industry is the application of a layer of liquids or solids onto a product.
The operation essentially relies on mechanical energy. It consists mostly in setting the product particles in motion and simultaneously applying the coating ingredient in a certain pattern to expose one to the other. It involves such phenomena as adhesion, friction, viscosity, surface tension and crystallisation. Food coating is not a “hard” science such as drying or cooling, which can be described by equations and are predictable. Food coating is rather a “soft” knowledge derived from the accumulation of know-how. One reason is that the product and the ingredients considered have complex characteristics, variations and interactions.

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Encapsulation is the application of a liquid layer to very small particles. It relies on an array of principles: entrapping a molecule inside a matrix, chemical bonding, and polymerisation. Encapsulation aims at the protection and controlled release of active molecules when immersed in an environment. As a rule of thumb, particle size can discriminate between “encapsulation” (below 300 µm to 1000 µm) and “food coating” (above this limit). Mere mechanical movement is not adequate and sufficient to fulfill the proper coating of minute particles.

Major Players operating in market: This report focuses on top manufacturers in global market, with production, price, revenue and market share for each manufacturer, covering: Marel, GEA, Bühler, JBT, TNA, Clextral, Dumoulin, Spice Application Systems, Cargill, Kerry, Tate & Lyle, Newly Weds Foods, PGP International, ADM, Ingredion, Bowman Ingredients, Manildra

Objectives of coating:
Coatings can be added for the enhancement of organoleptic properties of a food product. Appearance and palatability can be improved by adding color (white dragee, brown chocolate), changing the surface aspect (glazed sweets or rough, crispy nuggets); changing or adding tastes (sweet dragee, salted snack) or flavours (fruit-glazed sweet goods), or texture (breaded crispy nuggets).

Coatings also can be used to add vitamins and minerals (enriched white rice) or food energy.

Coating conveys functional properties, such as particle separation (oiled dry fruit, shredded cheese), antioxidant effect (fruit cubes), or a barrier effect [water migration between a layer of ice cream and a biscuit (cookie) or against moisture lost of chewing gum]. Barrier effects are often difficult to achieve.

An ingredient may be cheaper than the product it coats and thus allows for a slight cost reduction.

A coating process can be broken into the following elements:
• Inputs: base product, additives and ingredients
• Additional flows: air as a carrier of product or ingredient, or for drying, energy in a mechanical (agitation, transfer, friction) or a thermal form (convection, conduction or radiation heating)
• Outputs: end product, excess of coating ingredient, lost or to be recycled

Influence of temperature on adhesion:
The influence of some phenomena and their parameters is critical: crystallisation, water removal (drying), glass transition, viscosity, or surface tension.
Among the parameters, temperature has a choice place. It influences viscosity, surface tension, drying or crystallisation behaviour. Ultimately, it influences the coating rate (thickness, weight gain) and coating resistance. It therefore influences the degree of clogging of product and ingredient in the system. For example, fat will tend to set preferably on a cool product if the system wall is kept at a higher temperature.

About Food Coatings Market:
The demand of Food Coatings is primarily driven by factors such as rising demand for meat, seafood, poultry, bakery products, snacks, and confectionery products, growing demand for processed and convenience food, and increased focus on production efficiency, processing time, and quality of food products.The global Food Coatings market was XX million US$ in 2018 and is expected to XX million US$ by the end of 2023, growing at a CAGR of XX% between 2019 and 2023.

In the next part of Food Coatings Market research report, Research Methodology and Market characteristics are discussed. This report also states growing area, production and revenue by regions. The Food Coatings Market forecast to 2023 Considering Market landscape, Market size, Market opportunity, Geographical segmentation is also provided.

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Table of Contents
Chapter One Food Coatings Industry Overview
Chapter Two Food Coatings Up and Down Stream Industry Analysis
Chapter Three Asia Food Coatings Market Analysis
Chapter Five Asia Food Coatings Key Manufacturers Analysis
Chapter Six Asia Food Coatings Industry Development Trend
Chapter Seven North American Food Coatings Market Analysis
Chapter Eight 2014-2019 North American Food Coatings Productions Supply Sales Demand Market Status and Forecast
Chapter Nine North American Food Coatings Key Manufacturers Analysis
Chapter Ten North American Food Coatings Industry Development Trend
Continue . . .

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