Global Nanoemulsion Market by Product Types, Applications, and Regions — Global Industry Analysis, Growth, Share, Size, Trends, and Forecast 2020–2026
The global nanoemulsion market is expected to expand at a substantial CAGR during the forecast period, 2020–2026. An emulsion process is a heterogeneous system, which consists of at least one immiscible liquid dispersed in another liquid in the form of droplets, whose diameter exceeds 0.1 μm. The function of a nanoemulsifier is to unify oily and aqueous phases of an emulsion in a homogeneous and stable preparation. Nanoemulsion technology majorly finds its application in improving the stability of food ingredients and decreasing air-induced food degradation or decreasing the evaporation of food aroma.
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A few major types of emulsion techniques used in the production of emulsifiers include macroemulsion, nanoemulsion and multiple emulsion. Nanoemulsions provide a wide surface area, they cause the active components in the food to be penetrated rapidly and nanoemulsions are unstable systems, which might be exposed to environmental degradation, therefore, high-energy methods are required to process nanoemulsions.
Three types of nanoemulsions includes small-molecule surfactant, protein-stabilized emulsions, and polysaccharide. Small-molecule surfactants lie between the size of 0–100 nm. Polysorbate 80 and Polysorbate 20 are the most commonly used surfactants in food industry. The size range of protein-stabilized emulsions is between 100 nm and 400 nm. The size of polysaccharides lies between 400 nm and 1,000 nm. The global nanoemulsion market is segmented into product types, applications and regions.
Market Trends, Drivers, Restraints, and Opportunities:
- Rise in popularity of nanoemulsions in the food industry, improvement in manufacturing process of nanoemulsions to reduce errors in taste, and increase in demand for multiple types of technologies in production of nanoemulsion are considered to drive the global nanoemulsion market during the forecast period.
- High production cost of emulsifiers, regulatory aspects regarding addition of ingredients, rise in price of new machines and availability of conventional emulsifiers in the market for long period are the restraints and it will hamper the growth of the market during the forecast period.
- Easy and compact designs and reducing the cost of machinery are considered as opportunities and this will boost the growth of the market as local manufacturers can afford the technology and installation if the cost of the technology reduces.
- Introduction and adoption of nanotechnology in manufacturing of emulsion is a latest trend in the food industry and it is expected to continue during the forecast period.
Competitive Landscape:
The world leading players in the global nanoemulsion market include AQUANOVA AG, Keystone Foods, Shemen Industries Ltd., Frutarom Group, Jamba, WILD Flavors and Specialty Ingredients, Unilever Group, Nestle S.A., DuPont, and The Kraft Heinz Company.
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The global nanoemulsion market has been segmented on the basis of
Product Types
- Small-molecule Surfactant
- Protein-stabilized Emulsions
- Polysaccharide
Applications
- Beverage
- Dairy
- Bakery
Regions
- Asia Pacific
- Europe
- North America
- Middle East & Africa
- Latin America
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Table of Contents
- Executive Summary
- Assumptions and Acronyms Used
- Research Methodology
- nanoemulsion market Overview
- Global nanoemulsion market Analysis and Forecast by Type
- Global nanoemulsion market Analysis and Forecast by Application
- Global nanoemulsion market Analysis and Forecast by Sales Channel
- Global nanoemulsion market Analysis and Forecast by Region
- North America nanoemulsion market Analysis and Forecast
- Latin America nanoemulsion market Analysis and Forecast
- Europe nanoemulsion market Analysis and Forecast
- Asia Pacific nanoemulsion market Analysis and Forecast
- Middle East & Africa nanoemulsion market Analysis and Forecast
- Competition Landscape
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