Food encapsulation is the technique of covering individual ingredient particles using a coating for protection against a wide range of environmental factors. It is similar to wrapping a protective shell around a core/grouping of flavor materials. Food encapsulation technology is used to provide time release taste and smell or coloring, increase shelf-life, improve taste and protect against harsh conditions during production of the finished product. This technology can reduce degradation and loss of flavor during a variety of product processes and storage. Food encapsulation techniques also offer various functional properties such as controlled release of aromatic molecules in the given environment for instance water (if flavored tea), mouth (solid food: candy, toothpaste) and spray.
According to study, “Global Food Encapsulation Market to reach USD 15.28 billion by 2026” the key companies operating in the global food encapsulation market are Royal FrieslandCampina N.V. , Ingredion Incorporated, Royal DSM, Cargill Incorporated, Kerry Group plc, Firmenich Incorporated, LycoRed Group, International Flavors and Fragrances Inc., Balchem Corporation, BASF SE.
Based on shell material, food encapsulation market is segmented as emulsifiers, polysaccharides, proteins and lipids. Based on method, market is segmented as chemical, Physico-chemical and physical. Chemical methods include sol-gel method and polymerization. Physico-chemical methods include Evaporation-solvent diffusion method, Liposomes, Coacervation, Layer-by-layer encapsulation, Cyclodextrins and other physico-chemical methods& (micelles and co-crystallization). Additionally, physical methods includes spinning disk, atomization, spray chilling, spray drying, extrusion, fluid bed and others (pan coating, freeze-drying and electro-spraying). Based on technology, market is segmented as nano-encapsulation, micro-encapsulation and hybrid-encapsulation. Based on core phase, market is segmented as vitamins and minerals (fat-soluble and vitamins), Vitamin A, Vitamin D, Vitamin E, Vitamin K (water-soluble), Vitamin B complex, Vitamin C (minerals), organic acids (acetic acid, fumaric acid, citric acid, lactic acid, propionic acid, ascorbic acid, malic acid and other organic acids such as succinic acid, gluconic acid, and butyric acid)), enzymes (protease, carbohydrase, lipase and others (transferase and isomerase)), sweeteners, prebiotics (polydextrose, oligosaccharides), probiotics (yeast and bacteria), nutritional lipids, colors (artificial and natural), proteins, preservatives (antioxidants and antimicrobials), amino acids, flavors (dairy, vanilla, chocolate & browns, spices and fruits & nuts) and others core materials (fats, salts and phytochemicals). In addition, based on application, market is segmented as confectionery, dietary supplements, beverages, dairy products, functional food products, frozen products, and others.
The food encapsulation market is driven by rise in demand for fortified food products, followed by growth in innovative food encapsulation technologies that enhances market penetration, increase in demand for encapsulated flavors & colors from the convenience food sector, surge in facilitates controlled-release of active ingredients and growth in adoption of technologies, such as nano-encapsulation in niche applications. However, high cost of encapsulated ingredients hindering mass commercialization may impact the market. Moreover, rise in government support & growth in economic conditions in developing nations and surge in development of advanced technologies to tap niche markets are key opportunities for market.
Based on geography, the Asian-pacific is the significant region in global food encapsulation market owing to rise in number of food processing industries in the region. Whereas, the Asian-Pacific and European regions are anticipated to exhibit highest growth rate due to rise in disposable income and growth in prevalence of packaged foods over the forecast period. The global food encapsulation market is valued approximately US $9.21 billion in 2019 and is projected to grow with a healthy growth rate of more than 7.50 % over the forecast period 2019 to 2026.
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Global Food Encapsulation Market Research Report
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