Food Acidulants are additives that stabilize the pH levels in the food products. Acidulants also referred as food acids help to balance the taste, color and moisture levels by regulating the acidity levels in food stuff. Apart from regulating the acidity levels, these ingredients assist preservation of food & drinks and act as gelling agents. Generally, acidulants are used to obtain a sharp taste especially in jams, sauces and CSDs. These additives vary in taste profiles based on taste intensity and lastingness: Citric acid for immediate citrus sour taste, Malic acid for a little delayed apple sour taste. Citric acid is a naturally derived and most commonly used acidulant. Food acidulant is one of the major as well as rapidly growing segments in food ingredients market. With the surge in the consumption of convenience food and beverages coupled with rising awareness on functional benefits of these additives among F&B providers, Food Acidulants Market is set to
grow at a CAGR of 7.3% globally, during the forecast period 2015-2020.
The market is analyzed based on various types of food acidulants namely: Lactic acid, malic acid, citric acid, phosphoric acid, tartaric acid, acetic acid and others. The market analysis of acidulants, based on source is also covered in the study. The report provides detailed analysis on various applications of food acidulants which includes beverages, confectionery, bakery, convenience foods, seasonings & sauces and others. Regional and country specific trends and market dynamics are also covered in the report. The market is highly competitive in terms of price and technology advancement.
Sample Companies Profiled in this Report are:
- Tate & Lyle (U.K.)
- Hawkins Watts (New Zealand)
- Corbion Purac N.V. (The Netherlands)