Infinium Global Research Food Emulsifiers Market | Page 2

A latest report has been added to the wide database of Food Emulsifiers Market by Infinium Global Research.
This report studies the Food Emulsifiers Market by type (stearoyl lactylates, sorbita, lecithin), source (plant,
animal), application (meat, dairy products, convenience foods, confectionery), functionality (starch
complexing, protein interaction, emulsification, crystal modification) market status and outlook of global and
major regions, from manufacturers, and end industries. The objective of the study is to identify market sizes of
different segments & countries in recent years and to forecast the values for the next six years. Food
Emulsifiers Market provides opportunities in micro markets for stakeholders to invest along with the detailed
analysis of competitive landscape, latest trends, and product offerings of the major companies in the Food
Emulsifiers Market.
Segments Covered:
The report on global food emulsifiers market covers segments such as type, source, application, and
functionality. The type segments include stearoyl lactylates, sorbitan esters, polyglycerol esters, lecithin,
mono-di-glycerides & its derivatives, others and (polyglycerol polyricinoleate and polyprolene glycol esters).
On the basis of source the global food emulsifiers market is categorized into plant, and animal. Furthermore,
on the basis of application the food emulsifiers market is segmented as meat products, dairy products,
convenience foods, confectionery, bakery products, and others (fats & oils, dry powders, beverage base, and
extruded products). On the basis of functionality the food emulsifiers market is segmented as starch
complexing, protein interaction, oil structuring, lubrication & processing aids, emulsification, crystal
modification, and aeration and stabilization.
Infinium Global Research