Press release
Emulsified Shortenings Market will rise due to growing population and changing lifestyles | STRATAS FOODS, Global Agri Trade Corp, Bunge Oils, Loders Croklaan
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Emulsified shortening is a type of fat that is used in baking. It is made by combining vegetable oil and water, and then emulsifying the mixture. This process creates a stable mixture that is less likely to separate. Emulsified shortening can be used in place of butter or margarine in many recipes. It is also used to create a smoother, more consistent texture in baked goods.
Key Trends
Some of the key trends in Emulsified Shortenings technology include the development of more stable emulsions, the use of novel emulsifiers, and the use of enzymes to improve the properties of the emulsions.
Stability is an important property of emulsions, and there has been much research into ways to improve the stability of emulsions. One approach is to use more stable emulsifiers, such as amphoteric surfactants. Another approach is to use enzymes to improve the stability of emulsions. Enzymes can be used to modify the surface of the droplets, making them less likely to coalesce.
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Key Drivers
The key drivers of the Emulsified Shortenings market are the rising demand for bakery products, the growing population, and changing lifestyles. The rising demand for bakery products is driven by the growing population and changing lifestyles. The growing population is resulting the increased demand for bakery products. The changing lifestyle is resulting in the increased demand for healthy and convenient food products.
Market Segmentation
By Source
• Plant Based
• Animal Based
By Function
• Texturizer
• Emulsifier
By End-User
• Bakery and Confectionary
• Sweet Spreads
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Key Players
• STRATAS FOODS
• Global Agri Trade Corp
• Bunge Oils
• Loders Croklaan
• LA FABRIL
• Ivanhoe Industries, Inc.
• Dupont Nutrition & Health
• Lonza
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