Market introduction:
Beverage emulsion is a well-known class of food item. It consists of a continuous aqueous phase, in which an oil phase that is discontinuously dispersed in the form of microscopic droplets. Beverage emulsions are generally distinguished as oil-in-water (O/W) emulsions. Dilute beverage emulsions are typically composed of a weighting agent in order to increase the density, flavour oil blend, and a polymeric emulsifier/stabilizer which consists of either gum acacia or modified starch or gum, according to a report by Persistence Market Research.
To reduce the particle size to 0.2 to 2.0 micro diameter, two-stage high-pressure homogenization (2000 - 5000 psi) is employed. A typical composition might also include sweeteners, preservatives, hydrocolloid, water, citric acid, and colourings in the water phase. Citric acid used in the beverage emulsion is to control pH, bringing the pH below 4.5, and benzoate as a preservative.
Market segmentation:
Beverage emulsion market is segmented on the basis of source, type, application and region. On the basis of source, the market is segmented into acacia gum, modified starch and others. Among all these segments, acacia gum is expected to account for the maximum value as well as volume share in the beverage emulsion market globally. On the basis of type, the market is segmented into the colour emulsion, flavour emulsion, cloud emulsion, and vitamin carrier.
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