Emulsifier Market

Emulsifier Market Outlook (2024 to 2034)

Worldwide revenue from the emulsifier market is estimated to reach US$ 3.74 billion in 2024 and thereafter increase at a CAGR of 5.3% to end up at US$ 6.27 billion by 2034.

An emulsifier is an additive that helps two liquids mix. A key attribute of emulsifiers is that they are amphiphilic, which means they are biocompatible, nontoxic, biodegradable, and sensitive to environmental stimuli. These features are making emulsifiers popular in many industries including food & beverages, pharmaceutical, and chemical manufacturing.

As the food & beverage industry grows, demand for emulsifiers is projected to escalate at a steady rate with more beverage products using emulsifiers to mix different types of liquid to make a perfect drink. This is contributing to the expansion of the emulsifier market size.

Key Market Growth Drivers

• Emulsifiers help achieve smooth textures and extend the shelf life of foods such as mayonnaise, ice cream, chocolates, and creamy sauces. They prevent the separation of oil and water in these products.
• Emulsifiers provide sensory appeal and a non-greasy, velvety after-feel on the skin. These characteristics make emulsifiers an ideal choice for cosmetic and beauty products.
• Improved spreadability of products on the skin has attracted the attention of cosmetic industry players, leading them to incorporate emulsifiers into their skincare products to enhance the user experience.
• In the chemical industry, emulsifiers are routinely used to blend incompatible chemicals. These emulsifiers ensure a perfect mixture without affecting the final result.
• PIBSA-based emulsifiers are designed to create high-stability emulsion explosives for the mining and construction industries. The steady rise in building and skyscraper construction positively influences the emulsifier market.
• Emulsions are used for oral drug administration due to benefits such as better absorption, improved taste and texture, and small globule size. These advantages are prompting more pharmaceutical companies to seek quality emulsifiers to enhance their formulations.
• Plant-derived emulsifiers are gaining popularity as the trend for organic products grows. More people are choosing organic materials over other options, leading to a consistent increase in the emulsifier market size.

Report Attribute	Detail
Emulsifier Market Size (2024E)	US$ 3.74 Billion
Forecasted Market Value (2034F)	US$ 6.27 Billion
Global Market Growth Rate (2024 to 2034)	5.3% CAGR
Canada Market Growth Rate (2024 to 2034)	5.8% CAGR
China Market Value (2034F)	US$ 687.6 Million
North America Market Share (2024E)	23.9%
East Asia Market Share (2034F)	23.1%
Key Companies Profiled	Lonza Group AG; DuPont; Corbion; Evonik; Cargill; Lubrizol; Stepan; Lakeland Chemicals; Puratos; Archer Daniels Midland; Royal DSM; Nouryon; Kerry Group Plc; Solvay; International Flavors & Fragrances; BASF SE.

Why are Emulsifier Suppliers Enjoying Substantial Profits?

“Preference for Processed Food and Beverages Generating Lucrative Market Opportunities”

In the food and beverage industry, emulsifiers improve product stability, texture, and shelf life. Emulsifiers help improve the texture and stability of processed foods and beverages. They facilitate the combination of oil and water-based components to form a texture that is consistent and smooth.

Emulsifiers help extend the shelf life of processed foods and drinks by avoiding component separation and reducing deterioration. This allows food and drinks to be stored for longer periods without any effect on their quality. Increased urbanization is driving up demand for processed meals, including ready-to-eat items, bread, and processed meat. This is a key emulsifier market trend manufacturers are capitalizing on to gain a competitive edge.

“Perception of Plant-based Emulsifiers Being More Sustainable Than Traditional Options”

Plant-based emulsifiers are becoming increasingly popular as people become more aware of their health and environmental advantages. Consumers prioritize natural, artificial-free items as they become more conscious of the ingredients in their meals. Plant-based emulsifiers are becoming more popular among consumers who prefer plant-based goods over animal-based ones. Plant-based emulsifiers, including those from legumes, seeds, and nuts, are increasingly employed in various food items. These emulsifiers are often considered healthier and more sustainable alternatives to traditional ones.

Why do Businesses Face Challenges in Obtaining Raw Materials for Emulsifiers?

“Unstable Raw Material Prices Driving Up Operational Costs for Producers”

The emulsifier business faces major challenges when it comes to procuring raw materials. Emulsifiers are mostly made from agricultural goods, including palm oil, soybeans, and sunflowers, which provide fatty acids and mono- and diglycerides as raw materials. Commodity prices can change based on supply and demand, increasing expenses for businesses.

Emulsifiers made from raw materials like palm oil have been linked to sustainability concerns due to their impact on communities and the environment during manufacturing. Palm oil extraction is often associated with deforestation and human rights violations, leading consumers and businesses to seek ecologically friendly alternatives. As consumers seek healthier food options, alternatives to traditional emulsifiers are more popular. Alternative components for emulsifiers include plant-based emulsifiers, fermented compounds, and surfactants.

Country-wise Analysis

According to Fact.MR, a research-based company, sales of emulsifiers in South Korea are expected to expand at a CAGR of 6% from 2024 to 2034. In addition, the country is expected to occupy 23.1% of the East Asia emulsifier market share by 2034. Countries such as Canada, the United States, and China are projected to benefit from the expansion of production limits by the construction and food industries.

Which Opportunities in the United States are Emulsifier Manufacturers Leveraging?

“Rising Demand for Convenience Foods and Heightened Health Awareness”

Attribute	United States
Market Value (2024E)	US$ 397.6 Million
Growth Rate (2024 to 2034)	5.7% CAGR
Projected Value (2034F)	US$ 694.3 Million

Health awareness among worldwide consumers is rising, fueling demand for low-fat foods in the United States. Food makers in the United States are working on inventing unique ingredients that help decrease and control obesity, allowing customers to make healthier food choices without sacrificing flavor or taste. In addition to lowering fat content, emulsifiers aid in the preservation of the sensory properties of food. This ability to produce healthier food items with similar flavors and reduced fat content has led to increased market use of emulsifiers.

Rising demand for low-fat meals, as well as for convenience and packaged foods, are the primary drivers for emulsifier market growth in the United States. Sales of lecithin-containing food emulsifiers are projected to rise at a steady rate in the nation.

How are Emulsifier Manufacturers Thriving in the Stringent Regulatory Environment of China?

“Growing Demand for High-Quality Emulsifiers Due to Stringent Food Safety Regulations”

Attribute	China
Market Value (2024E)	US$ 409.5 Million
Growth Rate (2024 to 2034)	5.3% CAGR
Projected Value (2034F)	US$ 687.6 Million

China's regulatory bodies have enacted a variety of guidelines governing emulsifier manufacture and usage. Furthermore, the country has made it essential to indicate the presence of emulsifiers on food labels. Modern food processing techniques are also leading to increased food output, which influences new food product creation. This is boosting the need for high-quality emulsifiers in the food business.

Category-wise Insights

Based on product type, sales of sorbitan esters are analyzed to rise at a CAGR of 5.2% from 2024 to 2034.

Which Product Type is Preferred across Industries?

“Regulatory Acceptance of Derivatives of Mono- and Diglycerides”

Attribute	Derivatives of Mono-, Di-glycerides
Segment Value (2024E)	US$ 904.8 Million
Growth Rate (2024 to 2034)	4.5% CAGR
Projected Value (2034F)	US$ 1.4 Billion

Derivatives of mono- and diglycerides are commonly used as food additives in smaller quantities and are extensively added in packaged and frozen foods to improve texture and stability, preventing oil from spreading and also enhancing the shelf life of packaged food.

Shelf life becomes more important when the food has to be transported to distant places. Thus, manufacturers often seek the assistance of such emulsifiers to improve the quality of their products and services. In addition, mono- and di-glycerides are generally recognized as safe (GRAS) by regulatory authorities, making them a preferred choice for food manufacturers.

How are Animal-Derived Emulsifiers More Beneficial Than Plant-Based Ones?

“Superior Ability of Animal-Derived Emulsifiers in Controling Crystallization”

Attribute	Animal-derived
Segment Value (2024E)	US$ 2.04 Billion
Growth Rate (2024 to 2034)	5.4% CAGR
Projected Value (2034F)	US$ 3.46 Billion

Animal-derived emulsifiers function more effectively than their plant-based variants when it comes to reducing stickiness, controlling crystallization, and preventing the separation of components. Emulsifiers derived from animals are added to food such as ice cream and baked goods.

Competitive Landscape

Key players in the emulsifier industry are prioritizing innovation and investments in R&D initiatives to gain a competitive advantage. They are using key strategies including expanding their regional reach and pursuing mergers and acquisitions and are adapting themselves to the evolving market trends such as the production of emulsifier enhancers, clean-label emulsifiers, and plant-based emulsifiers.

• In September 2021, Corbion introduced the Pristine 3000, the company's 'most powerful dough conditioning invention ever', to supplement its Pristine range of clean-label treatments. The method enables bakers to address typical challenges such as wheat protein inconsistencies and high-speed processing without depending on standard treatments like diacetyl tartaric acid ester of monoglycerides (DATEM) or gluten supplementation.
• In September 2020, a new factory was set up by the Brazilian branch of United States commodities trader Cargill to produce pectin, a fruit byproduct used in jams, dairy items, confectionery, and drinks. Pectin also served as an emulsifier.

Fact.MR provides detailed information about the price points of key emulsifier manufacturers positioned across the world, sales growth, production capacity, and speculative technological expansion, in this new market report.

Key Segments of Emulsifier Market Research

• By Product Type :

  • Lactic Esters of Fatty Acid
    • Sodium Stearoyl Lactylate
    • Sodium Behenoyl Lactylate
    • Sodium Isostearoyl Lactylate
    • Sodium Lauroyl Lactylate
  • Lecithins
  • Mono & Di-glycerides of Fatty Acid
  • Esters of Monoglycerides of Fatty Acid
  • Polysorbates
  • Polyglycerol Esters
  • Polyglycerol Polyricinoleate
  • Others

• By Application :

  • Food & Beverages
    • Bakery & Confectionery
    • Meat & Poultry
    • Sauces & Dressings
    • Dairy & Frozen Products
    • Beverages
    • Others
  • Industrial Applications
  • Pharmaceuticals
  • Personal Care
  • Others

• By Region :

  • North America
  • Latin America
  • Eastern Europe
  • Western Europe
  • East Asia
  • South Asia & Pacific
  • Middle East & Africa