Some are used alone, while others are used in synergistic combinations. They are chiefly used to modify the rheology of the food system, specifically viscosity and texture. They are used to modify the viscosity and texture of food products, such as ice cream, salad dressings, gravies, processed meats, and beverages. Hydrocolloids are functional carbohydrates used in many types of food to enhance their shelf life and quality. “The food & beverage segment by application of hydrocolloids market accounted for the largest share in the year 2022.” Ketchup is one of the most common food items where hydrocolloids find their application. It also depends on the pH of the food system and temperature. The thickening effect produced by these hydrocolloids depends on the type of hydrocolloid used, its concentration, as well as the food system in which it is used. Major hydrocolloids used as thickeners include xanthan gum, guar gum, LBG, gum Arabic, and CMC. The main reason for using hydrocolloids as thickeners is that they easily disperse when in contact with water to provide a thickening effect to the emulsion. Hydrocolloids are widely used as thickeners in various food products, such as soups, salad dressings, gravies, sauces, and toppings. “The thickener segment by function of hydrocolloids market accounted for the largest share in the year 2022.” Gelatin's ability to form strong, transparent gels and flexible films that are easily digested, soluble in hot water, and capable of forming a positive binding action, have made it a valuable commodity in food processing, pharmaceuticals, photography, and paper production. It is produced by boiling the connective tissues, bones, and skins of animals, usually cows and pigs. Gelatin is a protein substance derived from collagen, a natural protein present in the tendons, ligaments, and tissues of mammals. They are quite likely to cause allergies and are susceptible to microbial growth and rancidity. The animal-derived hydrocolloids generally form water in oil emulsions. Gelatin is one of the major hydrocolloids derived from animal sources having applications in the confectionery industry.
Hydrocolloids of animal origin are produced using skins and bones of different sources, such as beef, pork, and fish. “The animal segment of hydrocolloids market accounted for the largest share in the year 2022” Gelatin is also used in the pharmaceutical industry it is used as an excipient in the production of hard capsules and soft gels. Two of these gelatin substitutes are agar (also called agar-agar) and carrageenan.
Nevertheless, they are a good option for people who do not want to use a substance obtained from animals. Some plant materials form gels in water and can be substituted for gelatin, but they have slightly different properties from animal products. Some people object to the use of gelatin for religious or ethical reasons because it is produced from animal tissues or because it is made from the tissues of specific animals.
“The gelatin segment amongst the various types of hydrocolloids dominated the market in the year 2022.”Īlthough gelatin is widely used in the food industry, its addition to food creates problems for certain people. (US) produce and supply different types of hydrocolloids for the food and beverage industry. (US), Ashland (US), and CP Kelco U.S., Inc. (US), Ingredion (US), Cargill, Incorporated (US), Associated Archer Daniels Midland Company (US), Darling Ingredients Inc. Companies such as International Flavors & Fragrances Inc. They are also used for moisture retention in cakes, pies, donuts, and frozen food. The two main uses of hydrocolloids are as a thickening and gelling agents. Hydrocolloids expressed in food are affected by several factors, such as orientation and molecular association, water-binding and swelling, concentration, particle size, degree of dispersion, interaction with other gums, and help in improving the properties of the filling. Hydrocolloids are widely used in many food formulations to improve quality attributes and shelf-life. The global hydrocolloids market is estimated to be valued at USD 11.2 Billion in 2023 and is projected to reach USD 14.5 billion by 2028, at a CAGR of 5.4% during the forecast period. Hydrocolloids Market by Type (Gelatin, Pectin, Carrageenan, Xanthan gum, Agar, Gum Arabic, Alginates, Guar gum, MCC), Source (Botanical, Microbial, Animal, Seaweed, Synthetic), Function, Application and Region - Global Forecast to 2028
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