The Asia Pacific Gelatin Substitutes Market would witness market growth of 6.9% CAGR during the forecast period (2022-2028).
Xanthan gum is a polysaccharide that is used in numerous industrial applications. It works exceptionally well as a stabilizer, emulsifier, and thickening agent, as well as helps in keeping the ingredients from separating. A liquid's viscosity can be significantly raised by adding 1% xanthan gum. As a result, it is a frequent ingredient in sauces and salad dressings. Despite not being an emulsifier, it stabilizes the emulsion to prevent oil separation.
Many ice creams include xanthan gum to assist in achieving the desired texture. Xanthan gum is frequently used as a binder in toothpaste to maintain consistency. Additionally, xanthan gum aids in thickening commercial egg substitutes created from egg whites, which take the place of the yolk's fat and emulsifiers.
Since it doesn't alter the color or flavor of beverages or foods at common-use levels, it is also the preferred way of thickening fluids for people suffering from swallowing problems. It is utilized in most foods at concentrations less than or equal to 0.5%. Many different food products, including sauces, dressings, poultry & meat products, bread goods, confectionery goods, drinks, and dairy goods, employ xanthan gum.
In the Philippines, the jelly bars in many gulaman drinks like Sago't Gulaman and Samalamig, as well as sweets like buko pandan, fruit cocktail jelly, and the red & black gulaman used in different fruit salads, utilize agar. Similarly, thch, or agar-agar jellies, are a common dessert in Vietnamese cuisine and are frequently prepared in elaborate molds for special occasions. Agar and cornstarch are popular ingredients in Indian sweets as well. Agar is used to create the sweet jelly named kyauk kyaw in Burmese cuisine. Agar jelly is a common ingredient in bubble tea from Taiwan. Therefore, the prevalent use of gelatin substitutes like agar-agar in the region is also propelling the usage and awareness of other gelatin substitutes as well, which further drives the expansion of the regional market.
The China market dominated the Asia Pacific Gelatin Substitutes Market by Country in 2021, and would continue to be a dominant market till 2028; thereby, achieving a market value of $270.3 Million by 2028. The Japan market is estimated to grow a CAGR of 6.2% during (2022 - 2028). Additionally, The India market would experience a CAGR of 7.5% during (2022 - 2028).
Based on Product, the market is segmented into Agar-Agar, Carrageenan, Guar Gum, Xanthan Gum, Pectin, Cornstarch, and Others. Based on Application, the market is segmented into Food & Beverage, Pharmaceutical & Nutraceutical, Personal Care & Cosmetics, and Others. Based on Function, the market is segmented into Thickening & Gelling, Stabilizing, Emulsifying, Binding, and Others. Based on countries, the market is segmented into China, Japan, India, South Korea, Singapore, Malaysia, and Rest of Asia Pacific.
Free Valuable Insights: The Worldwide Gelatin Substitutes Market is Projected to reach USD 3.2 Billion by 2028, at a CAGR of 6.3%
The market research report covers the analysis of key stake holders of the market. Key companies profiled in the report include NOW Foods, Inc., Cargill, Incorporated, Gelita AG, B&V S.r.l, Agarmex, S.A. DE C.V., Java Biocolloid (Hakiki Group), Great American Spice Company, Special Ingredients Ltd, Brova Limited, and A.F. Suter and Co. Ltd.
By Product
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