食品亲水胶体市场规模 - 按类型、应用、来源和预测，2024 年 - 2032 年

由于方便食品和加工产品的日益普及，食品亲水胶体市场规模预计从 2024 年到 2032 年将以超过 4.1% 的复合年增长率扩大。改变和控制食品配方流变特性的能力使得食品亲水胶体对于实现所需的感官属性和产品功能不可或缺。

食品中越来越多地转向清洁标籤和有机成分，导致人们对源自植物和微生物来源的亲水胶体作为合成添加剂的替代品进行了探索。例如，2024 年 3 月，Ingredion 推出了 NOVATION Indulge 2940 淀粉，以扩大其清洁标籤膨化剂的范围。这款全新的首款非基因改造功能性玉米淀粉为流行乳製品和替代乳製品和甜点的胶凝和共组织化提供了独特的质地。

亲水胶体加工和应用方面不断增长的技术进步和创新进一步推动了市场的成长。製造商正在投资研发，以增强亲水胶体成分的功能性、稳定性和多功能性，以满足食品产业的多样化需求。先进的加工技术，如酵素改质和微胶囊化，也使得亲水胶体成分的生产具有改进的性能和保质期稳定性，从而扩大了其在各种食品配方中的应用。

食品亲水胶体产业按类型、来源、应用和地区进行细分。

根据类型，瓜尔胶细分市场的市场规模预计在 2024 年至 2032 年期间将以 4.8% 的速度成长，因为其独特的特性和在食品配方中的多功能应用。瓜尔胶以其优异的增稠、稳定和乳化特性而闻名，成为食品製造商的热门选择。与其他亲水胶体不同，瓜尔胶在寒冷条件下表现出卓越的黏度和稳定性，使其适用于多种食品，包括乳製品、麵包店、酱汁和饮料。

在应用方面，由于对质地增强、稳定性和延长保质期的需求不断增加，乳製品和冷冻产品领域的食品亲水胶体市场到 2032 年将以 3.5% 的复合年增长率增长。亲水胶体有助于改善乳製品（如优格、起司和冰淇淋）的黏度、质地和口感，同时增强其整体感官吸引力。这些产品还有助于防止冷冻甜点和方便食品中的脱水收缩和冰晶形成，以确保整个储存和分销过程中的产品品质和一致性。

由于消费者对清洁标籤和天然食品的偏好日益增加，欧洲食品亲水胶体产业预计在 2024 年至 2032 年期间将产生利润丰厚的机会，复合年增长率为 3.3%。欧洲消费者越来越多地寻求不含人工成分和防腐剂的食品，推动了具有清洁标籤吸引力的天然亲水胶体的采用。食品生产日益严格的监管标准和品质要求将进一步推动高品质亲水胶体成分的采用，有利于区域市场的成长。

目录

第 1 章：方法与范围

第 2 章：执行摘要

第 3 章：产业洞察

• 产业生态系统分析
  • 价值链
  • 主要製造商
  • 前往市场路线
  • 主要经销商
    • 新的分销管道
  • 全行业利润率
• 产业影响力
  • 成长动力
  • 市场挑战
  • 市场机会
    • 新市场/新应用
    • 成长潜力分析
• 原料景观
  • 製造趋势
    • 技术演进
    • 永续製造
      • 绿色实践
      • 脱碳
  • 新原料
  • 原物料价格走势（美元/吨）
    • 我们
    • 欧洲联盟
    • 英国
    • 中国
    • 东南亚
    • 海湾合作委员会
• 法规和市场影响
• 贸易统计
• 未满足的需求
• 波特的分析
• PESTEL分析

第 4 章：竞争格局

• 公司市占率分析
• 竞争定位矩阵
• 战略展望矩阵

第 5 章：市场规模与预测：按类型，2018-2032

• 主要趋势
• 明胶
• 果胶
• 黄原胶
• 瓜尔胶
• 卡拉胶
• 其他的

第 6 章：市场规模与预测：按来源划分，2018-2032 年

• 主要趋势
• 植物
• 动物
• 海藻
• 合成的
• 微生物

第 7 章：市场规模与预测：按应用分类，2018-2032

• 主要趋势
• 麵包店和糖果店
• 乳製品和冷冻产品
• 饮料
• 肉类和海鲜产品
• 其他应用

第 8 章：市场规模与预测：按地区划分，2018-2032 年

• 主要趋势
• 北美洲
  • 我们
  • 加拿大
• 欧洲
  • 德国
  • 英国
  • 法国
  • 义大利
  • 西班牙
  • 欧洲其他地区
• 亚太地区
  • 中国
  • 印度
  • 日本
  • 韩国
  • 澳洲
  • 亚太地区其他地区
• 拉丁美洲
  • 巴西
  • 墨西哥
  • 阿根廷
  • 拉丁美洲其他地区
• MEA
  • 沙乌地阿拉伯
  • 阿联酋
  • 南非
  • MEA 的其余部分

第 9 章：公司简介

• Ashland Global Holdings Inc.
• Cargill, Incorporated
• CP Kelco
• DuPont de Nemours, Inc.
• FMC Corporation
• Gum Technology Corporation
• Ingredion Incorporated
• Kerry Group plc
• Koninklijke DSM N.V.
• Lonza Group AG
• Tate & Lyle PLC
• TIC Gums, Inc.

Food hydrocolloids market size is projected to expand at over 4.1% CAGR from 2024 to 2032, owing to the rising adoption for convenience foods and processed products. The ability to modify and control the rheological properties of food formulations is making food hydrocolloids indispensable for achieving desired sensory attributes and product functionalities.

The growing shift towards clean-label and organic ingredients in food products has led to the exploration of hydrocolloids derived from plant and microbial sources as alternatives to synthetic additives. For instance, in March 2024, Ingredion introduced NOVATION Indulge 2940 starch to expand its range of clean label texturizers. This new first-ever non-GMO functional corn starch provides a unique texture for gelling and co-texturizing for popular dairy and alternative dairy products and desserts.

Growing technological advancements and innovations in hydrocolloid processing and applications is further driving the market growth. Manufacturers are investing in R&D to enhance the functionality, stability, and versatility of hydrocolloid ingredients for catering to the diverse needs of the food sector. Advanced processing techniques, such as enzymatic modification and microencapsulation is also enabling the production of hydrocolloid ingredients with improved performance and shelf stability, expanding its applications in various food formulations.

The food hydrocolloids industry is segmented into type, source, application and region.

Based on type, the market size from the guar gum segment is slated to witness 4.8% growth rate during 2024-2032, due to its unique properties and versatile applications in food formulations. Guar gum is known for its excellent thickening, stabilizing, and emulsifying properties, emerging as a popular choice among food manufacturers. Unlike other hydrocolloids, guar gum exhibits exceptional viscosity and stability in cold conditions, making it suitable for a wide range of food products, including dairy, bakery, sauces, and beverages.

In terms of application, the food hydrocolloids market from the diary & frozen products segment will grow at 3.5% CAGR through 2032, due to its increasing demand for texture enhancement, stability, and shelf-life extension. Hydrocolloids help in improving the viscosity, texture, and mouthfeel of dairy products, such as yogurt, cheese, and ice cream while enhancing their overall sensory appeal. These products also aid in preventing syneresis and ice crystal formation in frozen desserts and convenience foods for ensuring product quality and consistency throughout storage and distribution.

Europe food hydrocolloids industry is projected to generate lucrative opportunities at 3.3% CAGR during 2024-2032, attributed to the increasing consumer preference for clean-label and natural food products. European consumers are increasingly seeking food products free from artificial ingredients and preservatives, driving the adoption of natural hydrocolloids with clean-label appeal. Growing stringent regulatory standards and quality requirements governing food production will further drive the adoption of high-quality hydrocolloid ingredients, favoring the regional market growth.

Table of Contents

Chapter 1 Methodology & Scope

• 1.1 Market scope & definition
• 1.2 Base estimates & calculations
• 1.3 Forecast calculation
• 1.4 Data sources
  • 1.4.1 Primary sources
  • 1.4.2 Data mining sources
    • 1.4.2.1 Paid sources
    • 1.4.2.2 Public sources

Chapter 2 Executive Summary

• 2.1 Industry 360 degree synopsis
• 2.2 Type trends
• 2.3 Source trends
• 2.4 Application trends
• 2.5 Regional trends

Chapter 3 Industry Insights

• 3.1 Industry ecosystem analysis
  • 3.1.1 Value chain
  • 3.1.2 Key manufacturers
  • 3.1.3 Go to market routes
  • 3.1.4 Key distributors
    • 3.1.4.1 New distribution channels
  • 3.1.5 Profit margins across the industry
• 3.2 Industry impact forces
  • 3.2.1 Growth drivers
  • 3.2.2 Market challenges
  • 3.2.3 Market opportunities
    • 3.2.3.1 New markets/applications
    • 3.2.3.2 Growth potential analysis
• 3.3 Raw material landscape
  • 3.3.1 Manufacturing trends
    • 3.3.1.1 Technology evolution
    • 3.3.1.2 Sustainable manufacturing
      • 3.3.1.2.1 Green practices
      • 3.3.1.2.2 Decarbonization
  • 3.3.2 New raw materials
  • 3.3.3 Raw material pricing trends (USD/Ton)
    • 3.3.3.1 U.S.
    • 3.3.3.2 European Union
    • 3.3.3.3 UK
    • 3.3.3.4 China
    • 3.3.3.5 Southeast Asia
    • 3.3.3.6 GCC
• 3.4 Regulations & market impact
• 3.5 Trade statistics
• 3.6 Unmet needs
• 3.7 Porter's analysis
• 3.8 PESTEL analysis

Chapter 4 Competitive Landscape, 2023

• 4.1 Company market share analysis
• 4.2 Competitive positioning matrix
• 4.3 Strategic outlook matrix

Chapter 5 Market Size and Forecast, By Type, 2018-2032 (USD Billion, Kilo Tons)

• 5.1 Key trends
• 5.2 Gelatin gum
• 5.3 Pectin
• 5.4 Xanthan gum
• 5.5 Guar gum
• 5.6 Carrageenan
• 5.7 Others

Chapter 6 Market Size and Forecast, By Source, 2018-2032 (USD Billion, Kilo Tons)

• 6.1 Key trends
• 6.2 Plant
• 6.3 Animal
• 6.4 Seaweed
• 6.5 Synthetic
• 6.6 Microbial

Chapter 7 Market Size and Forecast, By Application, 2018-2032 (USD Billion, Kilo Tons)

• 7.1 Key trends
• 7.2 Bakery and confectionery
• 7.3 Dairy and frozen products
• 7.4 Beverages
• 7.5 Meat and seafood products
• 7.6 Other applications

Chapter 8 Market Size and Forecast, By Region, 2018-2032 (USD Billion, Kilo Tons)

• 8.1 Key trends
• 8.2 North America
  • 8.2.1 U.S.
  • 8.2.2 Canada
• 8.3 Europe
  • 8.3.1 Germany
  • 8.3.2 UK
  • 8.3.3 France
  • 8.3.4 Italy
  • 8.3.5 Spain
  • 8.3.6 Rest of Europe
• 8.4 Asia Pacific
  • 8.4.1 China
  • 8.4.2 India
  • 8.4.3 Japan
  • 8.4.4 South Korea
  • 8.4.5 Australia
  • 8.4.6 Rest of Asia Pacific
• 8.5 Latin America
  • 8.5.1 Brazil
  • 8.5.2 Mexico
  • 8.5.3 Argentina
  • 8.5.4 Rest of Latin America
• 8.6 MEA
  • 8.6.1 Saudi Arabia
  • 8.6.2 UAE
  • 8.6.3 South Africa
  • 8.6.4 Rest of MEA

Chapter 9 Company Profiles

• 9.1 Ashland Global Holdings Inc.
• 9.2 Cargill, Incorporated
• 9.3 CP Kelco
• 9.4 DuPont de Nemours, Inc.
• 9.5 FMC Corporation
• 9.6 Gum Technology Corporation
• 9.7 Ingredion Incorporated
• 9.8 Kerry Group plc
• 9.9 Koninklijke DSM N.V.
• 9.10 Lonza Group AG
• 9.11 Tate & Lyle PLC
• 9.12 TIC Gums, Inc.