Transparency Market Research Reports incorporated a definite business overview and investigation inclines on "Anti-Caking Agents Market". This report likewise incorporates more illumination about fundamental review of the business including definitions, requisitions and worldwide business sector industry structure.
Albany, NY -- (SBWIRE) -- 10/16/2015 -- Anti-caking agents are additives placed in powdered or granulated materials to prevent the formation of lumps or caking. Anti-caking agents are placed in powdered products for the ease of packaging, transport and consumption. They do not have nutritional value. There are a number of anti-caking agents available in the market which include tricalcium phosphate, powdered cellulose, magnesium stearate, sodium bicarbonate, sodium ferrocyanide, calcium ferrocyanide, magnesium trisilicate, potassium aluminium silicate, stearic acid and polydimethylsiloxane among others. Sodium aluminosilicate is used as an anti-caking agent in table salts. In addition, it is present in dried milk, egg mixes, sugar products, and flours. Sodium ferrocyanide and potassium ferrocyanide are more common anti-caking agents in table salt in Europe.
Anti-caking agents are classified as natural and man-made. Natural anti-caking agents such as calcium carbonate and magnesium carbonate are very expensive. Some anti-caking agents are soluble in water and some are soluble in alcohols or organic solvents. They function either by absorbing excess moisture, or by coating particles and making them water repellent. For instance, calcium silicate absorbs both oil and water. Some non-food items that contain anti-caking agents are fertilizers, cosmetics, synthetic detergents and road salts among others. The applications of anti-caking agent in fertilizer include nitrogen, potassium, phosphorus, ammonium, and compound based fertilizers. The market for anti-caking agents is estimated to grow with the increasing use of anti-caking agents in different industries.
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Examples of food that contain anti-caking agents include vending machine powders, milk & cream powders, cake mixes, instant soup powders, drinking chocolate, baking powder, table salt, icing sugar and grated cheese among others. Lumps form in these powders when they absorb moisture and thus cannot be spread evenly. Without anti-caking agents, vending machine powders such as coffee or chocolate do not flow regularly. The lumpy powder may block the various tubes in the vending machine and the taste of the drinks would not be consistent enough. Powdered milk can clump together during processing, packing and storage.
Growth of the food and beverage industry owing to the rising population, rising awareness regarding packaged food, and consumer preference towards convenience food and rising disposable income is likely to boost the demand for anti-caking agents market over the forecast period. Growth in the food & beverage industry is expected to drive the market for anti-caking agents in North America and Europe due to a shift in consumer preference towards convenience food due to busy lifestyle of the people in the region. High demand for antic-caking agents in confectionery, fresh meat, cereals, soups, coffee and dried foods is expected to boost he demand within the forecast period. Growing population, rising awareness of benefits of packaged food, changing lifestyle of people, inclination towards westernized eating habits, growing food & beverage industry, rising consumer preference towards junk food and take away, and high disposable income of the population in Asia Pacific are the parameters that have augmented the demand for anti-agents market in the region in the last few years. However, there are several regulations in the use of anti-agents under the European Food Safety Authority which is expected to act as a restraining factor for the market.
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Some of the key players in the anti-caking agents market are Evonik Industries AG, Huber Engineered Material, and Kao Corp. These market players are continuously investing in new facilities to expand their production capacities, in order to meet the increasing demand for anti-caking agents.
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