Future Market Insights

Egg Stabilizer Market Research Report and Outlook by Future Market Insights


Valley Cottage, NY -- (SBWIRE) -- 04/05/2019 -- Market Outlook for Egg stabilizer market:

Egg stabilizers are the food additives that are required to stabilize whipped egg whites for the recipes such as meringue, soufflé, angel food cake, sponge or Chiffon cake, and other bakery and confectionery products. Sugar, vinegar or fresh lemon juice is usually used for stabilizing the egg white. The egg whites contain 90% of the water. As the egg whites are beaten the proteins unfold and trap air molecules. These tiny air molecules create air bubbles and give a fluffy texture to the whipped egg white. The egg stabilizer prevents the cluster formation of the denatured proteins of the egg whites retaining the fluffy and thick texture for a longer duration. Cream of tartar which is a byproduct of the wine production is also used as an egg stabilizer. The acidic nature of the cream of tartar lowers the pH of the whipped egg white and changes the electrical charges of the proteins which help the foaming process. Additionally, this egg stabilizer also increases the hydrogen ions of the mixture, makes the proteins molecules held loosely with each other. The water and air bubbles stay in place stabilizing the whipped structure of the egg whites longer.

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Egg stabilizer market: The bakery and confectionery industry is driving the global demand

Egg whites are enjoying the increased demand for the use in the bakery and confectionery. With the shift in the consumer perception of the bakery and confectionery industry is now perceived under the healthy food category. The consumer awareness about the benefits of the baked products with fat content on the lower margin and enhancing digestive system is rising resulting in the increase in the market demand for the bakery products. Bakery and confectionery segment of the food industry is likely to dominate the consumption of the egg stabilizer. Excellent heat and freeze-thaw resistance and stabilizing property of the egg stabilizers during the preparation of meringues, soufflé has spurred the demand for the commercial egg stabilizers.

The demand for egg whites is rising since it is the animal-based and comes with package rich in bioactive peptides. These rich in bioactive peptides benefits human health improving gastrointestinal tract functions. In the western hemisphere, especially in the US, Canada, and European countries health consciousness populace is rising and consuming healthy food is at the forefront of the current trend in the food and beverages industry. The increased demand for egg whites for health benefits is expected to drive the global egg stabilizer market.

Manufacturers of the egg stabilizers are experimenting and introducing innovative products every now and then. The sugar-free stabilizer is one example of such products, which has been developed by the manufacturer targeting the consumer group on diet and/or diabetic patients having sweet tooth. These specialized products are getting more traction and further driving the demand for egg stabilizers.

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Egg stabilizer market segmentation:

Egg stabilizer market segmentation on the basis of types:

Cream of tartar
Starch & derivatives

Egg stabilizer starch market segmentation on the basis of distribution channel:

Online retailer
Specialty stores

Global Egg stabilizer market: Key players

Cargill Inc., Tate & Lyle, J&K Ingredients, Merck KGaA, Ingredion Incorporated, TIC Gums, Holton Food Products, McCormick and Company, Tártaros Gonzalo Castelló, SL are some of the key manufacturers of Egg stabilizer.

Global Egg stabilizer market: Key development

Egg stabilizer manufacturers are focusing on developing of process and technology to enhance the overall efficiency of the stabilizing ability of the egg stabilizer at different temperature range.

Global Egg stabilizer market: Opportunity

Egg stabilizer manufacturers have increased opportunity in Asian countries owing to the expansion of the food processing sector and the increase in the per capita consumption. Bakery and confectionery industry is expanding with the highest growth rate in the Asian region due to adaptation to the western lifestyle and western style food palate. The increase in the industry demand is mainly attributed to the youth of these countries frequenting to cafes and bakeries to enjoy the extravagant food choice. The egg stabilizer market is currently dominated by the European countries followed by North America.

The research report presents a comprehensive assessment of the egg stabilizer market and contains thoughtful insights, facts, historical data, and statistically supported and industry-validated market data. It also contains projections using a suitable set of assumptions and methodologies. The research report provides analysis and information according to market segments such as product type, application, and end use.