Hydrocolloids are substances that form gels, which are thickened or semi-solid solutions or give viscosity/mouthfeel to the product, with relatively large molecules suspended throughout the liquid. Hydrocolloids act as thickeners and stabilizers in food products. They come in three forms: natural, semi-synthetic, and synthetic. The global hydrocolloids market was valued at USD 9.7 billion in 2020 and is projected to reach USD 13.36 billion by 2026, at a CAGR of 5.4% during the forecast period.
Importance of Hydrocolloid in the food industry:
Hydrocolloid is an essential component in many of the processed food items that exist in various forms. It is used extensively to enhance the texture and consistency of various food products such as bakery ingredients, ice cream, dairy products, and others. The increasing demand for hydrocolloids in the food industry has ensured this market’s growth. In addition, these are easily available components that can be sourced through multiple sources, making them reliable and lower-cost alternatives to natural ingredients.
Technological trends
The global hydrocolloid market is witnessing increased applications of hydrocolloids, which has been made possible due to new technological developments in the past few years. Many recent developments have changed the way hydrocolloids have been used. With the increase in demand for high-quality food ingredients, various technological developments are being employed by companies to increase production and broaden the range of products offered.
Hydrocolloid Market Trends
The market is expected to witness the highest growth in North America, the Middle East & Africa (MEA), and the Asia Pacific due to increased food processing sectors and rising demand for convenience foods.
The global hydrocolloid market is segmented on product type into the gum, casein, synthetic polymeric gelling agents (SGPAs), natural polysaccharides (NPS), and others. Casein is the most widely used hydrocolloid with applications across various end-use segments such as dairy products, bakery products, instant noodle soups, frozen dessert mixes, etc.
This post will discuss the current trends of hydrocolloids in different industries such as bakery & cereal, dairy & ice cream, confectionery & sweets, & food industries, among others.
Bakery & Cereal
The bakery and cereal industry is currently the largest consumer of hydrocolloids. It is expected to be the fastest-growing industry over the forecast period. The growth in this segment has been caused by an increase in the demand for convenience food like processed snacks, frozen food, ready-to-eat meals, and instant noodles. Hydrocolloids thickeners are used to improve texture and extend the shelf life of bakery products. They are used as gelling agents for making hot chocolate, jellies, pudding, jelly beans, etc. In addition, breadcrumbs use hydrocolloids for binding and absorbing moisture.
Dairy and Ice Cream
The dairy industry is expected to be the second-largest end-user segment of hydrocolloids. Dairy products such as frozen desserts, yogurt, and ice cream use hydrocolloid gelling agents to increase viscosity, stabilize suspensions and emulsions, suspend solids in cold water or hot oil and add texture to food products. In ice cream, the most commonly used type of hydrocolloid is polysaccharides. They are used to replace eggs to make ice cream without egg yolks.
Confectionery & Sweets
The confectionery industry is one of the largest consumer of hydrocolloid gelling agents. Hydrocolloids are used as a thickening agent in cakes, ice-creams, beverage mixes (coffee, soft drinks, etc.), and bakery products such as bread and biscuits. More significant amounts of hydrocolloids are used in order to increase the viscosity of the cake mixture, which results in good texture. In addition, confectionery industries use hydrocolloids for stabilizing and controlling browning.
Other Food Industry Trends:
The food industry is witnessing the increased application of hydrocolloids across various end-use segments. The growth can be attributed to the increase in the number of processed food products on the market and the demand for convenience foods. Hydrocolloids are used as gelling agents to thicken sauces, spreads, salad dressings, and soups. They are also used as a stabilizer for cakes and biscuits. Hydrocolloids can be used as an emulsifier in ice cream, frozen desserts, yogurt, and sauces to maintain consistency during freezing and thawing, respectively.
How Novasol Ingredients, a hydrocolloid supplier can help you?
Novasol Ingredients is a leading supplier of hydrocolloids. It has the broadest range of hydrocolloids, including blends of stabilizers & Emulsifiers like Xanthan Gum, Guar Gum, Locust Bean Gum, Gellan Gum, and Pectin & Carrageenan. We can also provide custom-made blends. We can offer a bespoke solution for your business needs. Novasol Ingredients has the highest quality control measures and a professional R&D team to ensure optimum product quality.
To understand more about our product, contact us at dm@novasolingredients.com.
