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Food Encapsulation Market by Shell Material polysaccharides, proteins, lipids, and emulsifiers, Technology physical, physiochemical and chemical, Core phase, and by Application functional food, bakery confectionery, convenient food, and dairy foods Glob

19:34 EST 1 Mar 2017 | BioPortfolio Reports

The global food encapsulating technology is dominated by North America. The market in the AsiaPacific region is projected to grow at a CAGR of 7.0% from 2015 to 2020. Developments in food industries such as bakery confectionery, functional foods, and the growing demand for convenience food products in the AsiaPacific region drive the food encapsulation technology market. Industrial applications and technology of food encapsulation are changing rapidly in the AsiaPacific countries, especially India. The RD investments by the major players to advance the technologies in food encapsulation is one of the development factor in this sector. Physicchemical processes such as coacervation methods and liposomes are found to be the fastest growing methods in the microencapsulation of food ingredients. Polysaccharides which include hydrocolloids cover the largest segment of food encapsulation in shell material market.
Innovations in microencapsulation to meet the desired properties in the food material have been adding the value to this technology. This in turn is enhancing the developments in the product formulations of end products. Various improvements in fortified foods, food supplements, nutritional beverages, nutrition bars, and probiotics have taken place in the recent years.
Various active ingredients that can be encapsulated are vitamins, minerals, flavors, colorants, essential oils, organic acids, probiotics, prebiotics, and preservatives. Therefore, every characteristic of food additive can be retained, and released in a timely manner at a required phase by the process of encapsulation. It also forbids the oxidation and unnecessary reaction of the active material with the food medium in which the additives are added.
The food encapsulation market was dominated by Cargill Incorporated U.S., Ingredion Inc. U.S., Friesladn Campina the Netherlands, Kerry Group Ireland, and Royal DSM the Netherlands with respect to their developments in the past few years. These companies accounted for a cumulative share of about 55% in the market. Other players include companies such as Symrise AG Germany, Firmenich SA Switzerland, Balchem Corporation U.S., Lycored Group Israel, Sensient Technologies U.S., and Aveka Group U.S..
The segments of the food encapsulation market considered for this study include shell material technology, core phase, application, raw materials, functions application, and region. All growth parameters in individual segments have been considered. North America dominated the global food encapsulation technology market in 2014.

Original Article: Food Encapsulation Market by Shell Material polysaccharides, proteins, lipids, and emulsifiers, Technology physical, physiochemical and chemical, Core phase, and by Application functional food, bakery confectionery, convenient food, and dairy foods Glob

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