Global emulsifier analysis in 2015

According to the market understanding of emulsifier industry, the so-called emulsification is to make the water and oil in dairy products or ice cream and other foods become mixed. From the perspective of interfacial activity, emulsifier is not only simple emulsification, but also decomposition, penetration, cleaning, foaming and dissociation. Edible emulsifiers are widely used in food processing. This paper analyzes the current situation of global emulsifier industry market in 2015. At the same time of emulsification, it can also prevent the aging of starch products and mediate the crystallization of oil. It has two characteristics of hydrophilicity and lipophilicity. HLB (hydrophilic lipophilic balance) uses the number (0) of hydrophilic group 0% to (20) of hydrophilic group 100% to indicate the degree of emulsification.

The main food varieties using emulsifiers include processed oils, cakes, bread, cold food and ice cream products with a large increase in consumption in 2014. On the whole, the consumption market of food processing oil has not changed much, the consumption of bread, raw flour and dry flour products has decreased in recent years, and the demand for emulsifier food has increased slowly.

Recently, the development of all kinds of beverage market is roughly the same. The consumption of tea drinks is large, while the canned coffee market is not growing. However, the growth of soybean milk beverage is obvious, and the momentum is good.

In terms of use. Generally speaking, emulsifiers are widely used. Due to the influence of flavor and structure, single addition is often used in processing. However, suppliers are actively developing the use of composite emulsifiers and the application of convenient mixed preparations that are easy to obtain results.

The emulsifier Market in Japan is relatively mature. Emulsifier manufacturers are trying to develop their uses other than food, or looking forward to overseas development. Non food uses are mainly used in cosmetics, which are more easily accepted by consumers in terms of safety; therefore, it has a good market prospect.

At present, the sucrose fatty acids produced jointly by Mitsubishi Chemical Company and the first industrial pharmaceutical factory of Japan, and the glycerol fatty acids produced by Sun Chemical and Riyan vitamin factory are actively seeking to export overseas. Developing China has gradually formed a special market and began to need fine food just like Japan, which has become one of the concerns of Japanese enterprises.

Emulsifiers have been widely used in food markets in Europe and the United States, undertaking the task of high value-added additives. Emulsifier is indispensable in many food processing, especially in low-fat, low calorie food which consumers are very concerned about. In addition, it is also used in baking products, dairy products, margarine and so on.

According to the information of food market information, the emulsifier Market in Europe and the United States is nearly mature. At present, the emulsifier Market Scale in Europe is about 200-300 million euros, and that in the United States is 225-275 million dollars, with the most used in baking products. Experts predict that the future market growth depends on specific advertising and application development. Only long-term innovative emulsifier suppliers can survive in the fierce market. At the same time, more and more people of different nationalities and races are integrated into the same region or country, which also increases the demand for baking products such as bread for different consumer tastes, making emulsifiers widely used in these snacks and meals.

According to the market survey and analysis report of emulsifier industry, although the traditional candy and chocolate market in Europe is quite mature, the products such as outings and snacks tend to be packaged, and these products are also on the market one after another. In terms of margarine, it tends to develop to low-fat products. The convenience of the product, the extension of the shelf life and the reduction of the size of the product will be the focus of food development in the future. There is an increasing trend of fortified baking products aiming at specific age groups.

The trend of consumption in Europe is low-fat products, while in the United States it is low calorie products with reduced carbohydrate intake. Another hot topic in the U.S. market is the labeling law to be implemented on New Year's day in 2006, which will exclude trans fatty acids. Nutritionists worry that this will pose a major threat to consumers' health, which is more serious than saturated fatty acids.

The raw materials of emulsifier are mainly natural substances, such as vegetable oil such as soybean oil, palm oil, animal fat such as lard and glycerin. They use these oils as raw materials to make various emulsifiers.

Main application features:

According to the emulsifying characteristics of O / W type emulsifier and oil. Its functional characteristics include hydrophilicity and lipophilicity, the polar group of emulsifier, the hydrophilic part when water is soluble, the lipophilic part when oil is soluble, and the non-polar fatty acid, which can emulsify the interface between oil phase and water phase in food into a stable state.

1. Emulsification stability

The earliest origin of emulsifiers in Europe and the United States is used in margarine. Today, this market still accounts for the majority, and it is also used in the combination of water and oil. There are also many emulsifiers that meet the functional requirements, such as cakes and cream. Their main functions are to stabilize the dispersion of micro water droplets, maintain the dispersion of crystal lattice, maintain the crystal shape of oil crystals, maintain smooth and uniform texture, inhibit sand granulation, and inhibit oil separation when the temperature changes.

2. It forms a complex with starch

Starch is composed of amylose and amylopectin. After heating and expansion, it forms gelatinous and recrystallizes slowly. This phenomenon is called aging phenomenon. Monoglyceride and amylose form a complex to inhibit aging, which can be used to control the aging of bread.

3. Strengthening of dough

Tartaric acid monoglyceride (DATEM) and lactate (SSL / CSL) interact with gluten film to form a soft and extensible dough, which can improve its properties, enhance the sense of food and increase the volume expansion during baking.

4. Foaming and shape retention

Monoglyceride and other emulsifiers, with demulsification and oil droplets agglutination effect, foaming and finished product shape, volume expansion and stability. It can be used as a foaming agent for cake without oil (fat), sponge cake and so on. It has the same function and can form a homogeneous phase and increase the volume of the final product.

5. Improve crystallization

Fatty acid ester has the effect of inhibiting crystallization transfer and improving oil crystallization. It is used to inhibit the crystallization of margarine and improve its quality.