Modified Starch Market by Raw Material, Function, Application, & by Region - Global Trends & Forecast to 2020
DUBLIN, Sept. 10, 2015 /PRNewswire/ --
Research and Markets (http://www.researchandmarkets.com/research/53h5vr/modified_starch) has announced the addition of the "Modified Starch Market by Raw Material, Function, Application, & by Region - Global Trends & Forecast to 2020 " report to their offering.
North America dominates the global modified starch market. North America is completely driven by the U.S. market, especially by the corn starch commodity. Being at the center of the Bio-Ethanol policy, which has siphoned much of the available corn for ethanol production, the U.S. has influenced the global supply chain of corn for starch extraction and the resultant price trends. A market dominated by corn is, hence, looking for other feasible and suitable options. This, coupled with the advancement in technologies for modification of starches, has fueled the demand for cassava starch.
The industrial applications and technology of starch processing is changing rapidly in the APAC countries, especially the sub-continent. The revenue for starch from the food and non-food sectors is estimated to rise at a rate of 4-5%. Corn and cassava form the major sources of modified starch in APAC, with China being the major player, followed by India.
The modified properties enable use in a wider range of applications from the product. Modified starch can be used in paper (surface sizing and paper coating), textile (adhesives, stiffener, printing, and polishing agents), soap, laundry, cosmetics, and pharmaceutical industries. Within the food segment, a major part of starch application is in the form of sweeteners (syrups and sugars). Modified starch may also be used in pre-gelatinized forms, acidified forms, oxidized, and other variant forms depending on the intended end-use and desired functional properties.
Some of the key advantages they provide are their use as fat-replacers or substitutes. In addition to providing a pleasant mouthfeel and appearance, they also ensure low absorption of fats in fried products. They are either partially or totally undigested, thus contributing zero calories. The lower the rate of the intake of starch, the longer is the duration of satiety. High water-holding capacity of modified starch controls batter viscosity to aid in gas retention and protein gelation.
Companies Mentioned
- Agrana Beteiligungs-AG (Austria)
- Archer Daniels Midland Company (U.S.)
- Cargill Incorporated (U.S.)
- Emsland-Starke GmBh (Germany)
- Global Bio-chem Technology Group Ltd. (Hong Kong).
- Grain Processing Corporation (U.S.)
- Ingredion Incorporated (U.S.)
- Roquette Frères (France) Avebe U. A. (Colorado)
- Tate & Lyle Plc. (U.K.)
For more information visit http://www.researchandmarkets.com/research/53h5vr/modified_starch
Media Contact: Laura Wood , +353-1-481-1716, press@researchandmarkets.net
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