Anti-Caking Agents Global Market - Industry Analysis, Size, Share, Growth, Trends And Forecast 2017 - 2020

ResearchMoz presents this most up-to-date research on "Anti-Caking Agents Global Market - Industry Analysis, Size, Share, Growth, Trends And Forecast 2017 - 2020".

Anti-caking agents are additives placed in powdered or granulated materials to prevent the formation of lumps or caking. Anti-caking agents are placed in powdered products for the ease of packaging, transport and consumption. They do not have nutritional value. There are a number of anti-caking agents available in the market which include tricalcium phosphate, powdered cellulose, magnesium stearate, sodium bicarbonate, sodium ferrocyanide, calcium ferrocyanide, magnesium trisilicate, potassium aluminium silicate, stearic acid and polydimethylsiloxane among others. Sodium aluminosilicate is used as an anti-caking agent in table salts. In addition, it is present in dried milk, egg mixes, sugar products, and flours. Sodium ferrocyanide and potassium ferrocyanide are more common anti-caking agents in table salt in Europe. Anti-caking agents are classified as natural and man-made. Natural anti-caking agents such as calcium carbonate and magnesium carbonate are very expensive. Some anti-caking agents are soluble in water and some are soluble in alcohols or organic solvents. They function either by absorbing excess moisture, or by coating particles and making them water repellent. For instance, calcium silicate absorbs both oil and water. Some non-food items that contain anti-caking agents are fertilizers, cosmetics, synthetic detergents and road salts among others. The applications of anti-caking agent in fertilizer include nitrogen, potassium, phosphorus, ammonium, and compound based fertilizers. The market for anti-caking agents is estimated to grow with the increasing use of anti-caking agents in different industries.

Examples of food that contain anti-caking agents include vending machine powders, milk & cream powders, cake mixes, instant soup powders, drinking chocolate, baking powder, table salt, icing sugar and grated cheese among others. Lumps form in these powders when they absorb moisture and thus cannot be spread evenly. Without anti-caking agents, vending machine powders such as coffee or chocolate do not flow regularly. The lumpy powder may block the various tubes in the vending machine and the taste of the drinks would not be consistent enough. Powdered milk can clump together during processing, packing and storage.

Some of the key players in the anti-caking agents market are Evonik Industries AG, Huber Engineered Material, and Kao Corp. These market players are continuously investing in new facilities to expand their production capacities, in order to meet the increasing demand for anti-caking agents.

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This research report analyzes this market on the basis of its market segments, major geographies, and current market trends. Geographies analyzed under this research report include
North America
Asia Pacific
Europe
Rest of the World

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Market growth drivers
Factors limiting market growth
Current market trends
Market structure
Market projections for upcoming years

This report is a complete study of current trends in the market, industry growth drivers, and restraints. It provides market projections for the coming years. It includes analysis of recent developments in technology, Porter’s five force model analysis and detailed profiles of top industry players. The report also includes a review of micro and macro factors essential for the existing market players and new entrants along with detailed value chain analysis.

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