Albany, NY -- (SBWIRE) -- 11/18/2015 -- Chemically, an emulsifier is a molecule with one end hydrophilic (water-loving) and the other hydrophobic (water-repelling). For the consistency of a number of food items, emulsifiers are highly required. In nature, milk is a classic example of an emulsion, where a complex mixture of fat droplets is suspended in an aqueous solution. The growing demand for emulsifiers for packaged and convenience foods has propelled the Southeast Asia food emulsifier market. The overall market was worth US$173.3 mn in 2014. During the period from 2015 to 2021, the food emulsifier market in Southeast Asia is estimated to expand at a CAGR of 5.10% and reach a valuation of US$248.3 mn by 2021.

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Growth of Bakery Categories and Functional Food to Open New Avenues for Southeast Asia Food Emulsifier Market

Increasing demand for low-fat foods and packaged and convenience foods has boosted the growth prospects of the food emulsifier market in Southeast Asia. Emulsifiers such as phospholipids in egg yolk make oil-in-water emulsions such as mayonnaise possible. The texture of ice cream, which is both a foam and an emulsion, is possible due to emulsifiers. Bread, cakes, chocolates, margarines, and other baked products are also made with the help of emulsifiers. The rising demand for food emulsifiers from emerging countries in Southeast Asia is projected to push the market growth in the region.

However, stringent government regulations on food additives will restrain the growth of the food emulsifier market in Southeast Asia. The overall market has a huge growth opportunity with the growth of the bakery and functional food categories.

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Convenience Foods: Largest Application Segment of Southeast Asia Food Emulsifier Market

On the basis of product type, the Southeast Asia food emulsifier market has been categorized into lecithin; sorbitan esters; stearoyl lactylates; mono, di-glycerides, and derivatives; and others. Mono, di-glyceride, and derivatives dominated the overall market in 2014 with a 43.4% market share. The segment was closely followed by lecithin, which accounted for a 23.7% market share.

Depending on the application, the food emulsifier market in Southeast Asia has been segmented into convenience foods, dairy products, meat products, bakery and confectionary products, and others. The convenience foods segment led the market in 2014 and accounted for a 24.8% share in the market. Bakery and confectionary products emerged as the second largest application segment in 2014.

Indonesia Dominated Food Emulsifier Market in Southeast Asia in 2014

The Southeast Asia food emulsifier market has been categorized into five key regions: Thailand, Malaysia, Indonesia, Vietnam, and the Rest of Southeast Asia. Indonesia held the biggest share in the food emulsifier market in the region in 2014, trailed by Malaysia, Vietnam, and Thailand. During the period between 2015 and 2021, the demand for food emulsifiers from Vietnam and Malaysia is expected to be significantly high.

Key Players in Southeast Asia Food Emulsifier Market

Some of the key players in the Southeast Asia food emulsifiers market are J.M. Huber Corporation, BASF SE, Givaudan SA, Chr. Hansen Holding A/S, Archers Daniels Midland Company, Ajinomoto Co., Cargill Inc., E.I. du Pont de Nemours and Company, Associated British Foods Plc., and Koninklijke DSM N.V.

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