#Xanthan Gum Market

[prabha194]

The Xanthan Gum Market by 2028: Size, Share, and Global Analysis

The Xanthan Gum Market is projected to reach US$ 576.11 million by 2028 from US$ 827.57 million in 2020; it is expected to grow at a CAGR of 4.7% from 2021 to 2028.

Xanthan gum is a popular food additive that is widely used as a thickening agent or stabilizer. This natural polysaccharide is also used as an industrial biopolymer. It is one of the most adaptive elastic thickeners, and it works well in small quantities. Xanthan gum is highly soluble in hot and cold water, and it can absorb more water than its weight to form a gel. Aqueous solutions of xanthan are viscous at low polymer concentrations. Its unique advantages include greater viscosity at low concentrations; insensitivity to temperature, pH, and electrolyte fluctuations; and exhibition of pseudo plasticity. Xanthan gum is regarded as a non-hazardous ingredient for different brines, drilling, and fracturing fluids.

Xanthan gum is a polysaccharide used as an additive in products such as food and beverages, pharmaceuticals, personal care products, and others. It is synthetized by the bacteria Xanthomonas campestris through the fermentation process. When sugar is fermented, a fluid is produced, which is solidified by adding alcohol. After that, it is rinsed, pressed, and dried. It is generally available in two forms—dry and liquid. Xanthan gum enhances the viscosity of fluids. It is used as a stabilizer and thickening agent in different types of food and beverages, including bakery and confectionary products, beverages, sauces and dressings, dairy products, and ice creams. It is also used as a stabilizer and rheology modifier in personal care and pharmaceutical products. Moreover, it is used as a rheology modifier in the process of oil drilling and extraction. Xanthan gum also has various applications in the paints and pigments industries.

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Xanthan gum is a common food additive that is used as a gluten alternative. Gluten is a protein that gives wheat flour its structure. Xanthan gum is typically used with non-gluten-containing flour to produce gluten-free goods with good structure and texture. FDA and USDA regulatory standards limiting the amount of gluten in food products. For instance, according to the FDA's gluten-free food labeling rule, lower than 20 parts per million is the permissible limit of gluten in products labeled "gluten-free," "no gluten," "free of gluten," or "without gluten." Moreover, xanthan gum is a vital gluten-free baking ingredient that helps baked goods hold posture and develop elasticity. Among its common applications, including cakes and pancakes, cookies, muffins, quick bread, pizza dough, bread, and salad dressings, xanthan gum is often utilized in the making of pizza dough. The nutritional value of xanthan gum, which includes carbs and fiber, also increases its acceptability.  In addition, xanthan gum is used in gluten-free products to improve the texture and shelf life. Like gluten, it also keeps baked goods moist and soft. However, gluten, which accounts for ~75% wheat, barley, and rye protein; it cause significant intestine damage and raise the risk of cardiovascular events in celiac disease patients. Hence, the growing prevalence of gluten-intolerance issues and other health-related problems caused due to gluten are highlighting the demand for gluten-free products.

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[globalgrowthinsights]

Xanthan Gum for Food Market Size

Xanthan Gum for Food market in the U.S. was valued at USD 317.13 million in 2023 and is expected to grow to USD 325.06 million in 2024, eventually reaching USD 395.11 million by 2032, reflecting a steady compound annual growth rate (CAGR) of 2.5% during the forecast period.

[breadmakerforglutenfreebread]

Unleash the Gluten-Free Baker Within: Bread Maker Magic

In today's culinary world, where dietary preferences and health consciousness shape our choices, gluten-free baking has emerged as both a trend and a necessity for many. As more individuals seek alternatives to traditional wheat-based products, the demand for gluten-free options has skyrocketed. This trend has prompted innovation in kitchen appliances, notably in the realm of bread makers. Enter the realm of Bread Maker Magic: Unleash the Gluten-Free Baker Within.

Understanding the Gluten-Free Craze

Gluten-free diets are not just a passing fad but a dietary requirement for individuals suffering from celiac disease or gluten sensitivity. Even those without these conditions often choose gluten-free options for perceived health benefits, including improved digestion and increased energy levels. This shift in dietary preferences has created a burgeoning market for gluten-free products, including bread, which historically has been challenging to replicate without gluten.

Read more:

Gluten Free Bread Machines and Mixes

Frequently Asked Questions About Bread Machines

The Rise of Bread Makers in Gluten-Free Baking

Bread makers have traditionally been hailed for their convenience in home baking, simplifying the bread-making process from start to finish. In recent years, manufacturers have responded to the demand for gluten-free options by designing bread makers specifically tailored to accommodate gluten-free recipes. These machines not only mix and knead gluten-free dough effectively but also bake it to perfection, producing loaves that rival their gluten-containing counterparts in taste and texture.

Features to Look for in Gluten-Free Bread Makers

When selecting a bread maker for gluten-free baking, several key features enhance the baking experience:

Dedicated Gluten-Free Setting: Ensures proper mixing, kneading, rising, and baking tailored to gluten-free recipes.

Customizable Programs: Allows users to adjust kneading and rising times to suit specific gluten-free flours and recipes.

Non-Stick Interior: Facilitates easy removal of gluten-free bread, which tends to be stickier than traditional dough.

Additional Accessories: Such as gluten-free recipe books or measuring tools, to further support gluten-free baking endeavors.

See more: https://www.merchantcircle.com/breadmakerforglutenfree-orlando-fl

Mastering Gluten-Free Bread Recipes

Creating gluten-free bread at home requires an understanding of alternative flours and ingredients. While rice flour and tapioca starch are common bases, experimenting with almond flour, chickpea flour, or sorghum flour can impart unique flavors and textures to gluten-free loaves. Incorporating xanthan gum or guar gum helps simulate the elasticity and structure that gluten provides, ensuring a satisfying rise and crumb in the finished bread.

Tips and Tricks for Gluten-Free Baking Success

Achieving bakery-quality gluten-free bread at home can be challenging but rewarding with the right approach:

Follow Recipes Closely: Especially ratios of wet to dry ingredients to achieve the desired consistency.

Allow for Proper Rising Time: Gluten-free dough often requires longer rising times to achieve optimal texture.

Experiment with Flours: Mix different gluten-free flours to find combinations that suit your taste preferences.

Use Fresh Ingredients: Particularly active yeast and baking powder to ensure a good rise in your bread.

The Future of Gluten-Free Bread Making

As technology advances and consumer demand grows, the future of gluten-free bread makers looks promising. Manufacturers continue to innovate, integrating more advanced features such as smartphone connectivity for recipe sharing and real-time baking updates. These advancements not only make gluten-free baking more accessible but also empower individuals to experiment with new flavors and textures in their homemade bread.

Conclusion

Bread Maker Magic: Unleash the Gluten-Free Baker Within embodies both the evolution of dietary preferences and the innovation in kitchen appliances. As more individuals embrace gluten-free lifestyles, the role of bread makers in facilitating this transition becomes increasingly significant. Whether you are new to gluten-free baking or a seasoned enthusiast, a dedicated gluten-free bread maker can transform your kitchen into a hub of culinary creativity and delicious experimentation. Embrace the journey of gluten-free baking with confidence, knowing that with the right tools and ingredients, you can achieve bakery-quality bread that satisfies both the palate and the dietary needs of your loved ones.

[ananya5400]

Hydrocolloids Market Growth Drivers, Trends, Share, Recent Developments, and Leading Players

The global hydrocolloids market is projected to be valued at USD 11.2 billion in 2023 and is expected to grow to USD 14.5 billion by 2028, reflecting a compound annual growth rate (CAGR) of 5.4% during this period. Hydrocolloids are a category of biopolymers commonly utilized in food technology to enhance quality attributes and extend shelf life. They play a vital role in various food formulations, serving as thickeners in soups, gravies, salad dressings, sauces, and toppings, as well as water retention agents, stabilizers, emulsifiers, and gel-forming agents in products like jams, jellies, marmalades, restructured foods, and low-sugar gels. The increasing demand for clean-label products driven by health and wellness trends, along with the growth of the ready meal and convenience food sectors, is expected to propel market expansion.

Hydrocolloids Market Drivers: Multifunctionality of hydrocolloids to lead to wide range of applications

Among the various biopolymers, hydrocolloids are extensively used in food technology to enhance quality and extend shelf life. They are commonly incorporated into food formulations across a range of products, such as soups, salad dressings, gravies, sauces, jellies, jams, restructured foods, marmalades, and low-calorie gels. Hydrocolloids also play a crucial role in preventing the formation of sugar and ice crystals in ice cream and in managing flavor release. In the baking industry, they improve food texture and moisture retention, which helps delay starch retrogradation and enhances overall product quality during storage. Recently, certain hydrocolloids have gained attention for their ability to act as fat replacers, enabling the creation of low-calorie products. Their addition has been shown to improve the texture, thickening, and water retention of gluten-free bakery items. For instance, using xanthan gum in gluten-free bread made from a starch blend of rice flour, corn starch, and sodium caseinate yields favorable results in rheological testing. Consequently, the growing demand for gluten-free bakery products is expected to further boost the need for hydrocolloids in the food industry.

Hydrocolloids Market Opportunities: Emerging markets in Asia Pacific and Africa

The growing global population is intensifying the demand for the production, management, and conservation of precious resources. High energy costs and rising raw material prices are significantly affecting low-income consumers by driving up food prices. Additionally, water shortages are placing further strain on food supplies, particularly in Africa and Northern Asia. However, the large-scale production of hydrocolloids in these regions, combined with advancements in science and technology, offers small and medium-sized food and beverage manufacturers an opportunity to incorporate clean label ingredients into their products. This trend is expected to contribute positively to the growth of the hydrocolloids market.

Gelatin is Expected to Capture the Largest Share of the Hydrocolloids Market Throughout the Study Period.

The gelatin segment is expected to lead the market; however, as awareness of health and environmental issues increases, consumers are increasingly gravitating toward plant-based hydrocolloids. A significant factor anticipated to substantially impact the size of the hydrocolloids in food market during the forecast period is the rapid rise in the global population of overweight and obese individuals. There is a growing demand for food products that maintain desirable texture, flavor, and aroma while containing lower levels of fat, sugar, and salt.

Food and beverages are projected to hold the largest market share during the research period based on application.

Hydrocolloids play a crucial role in enhancing the cooking yield, texture, and slicing characteristics of beef and poultry products. Carrageenan is commonly used to retain moisture and preserve the natural texture of meat, while also increasing viscosity. On the other hand, agar helps reduce the fat content in meat products. Xanthan gum serves as a thickening and stabilizing agent, while gelatin improves the appearance of meat and helps gel the liquids in processed hams. The inclusion of alginate enhances the texture and overall quality of meat products. Additionally, pectin and locust bean gum act as fat replacers, and guar gum functions as a binder and lubricant in various meat products.

North America is Dominates the Hydrocolloids Market Share.

North America is expected to capture the largest share of the global hydrocolloids market. This demand is largely driven by the region's dietary preferences, particularly for ingredients that help reduce oil and fat content in food. Hydrocolloids act as a barrier against the oils and fats prevalent in popular breaded and fried dishes. By utilizing hydrocolloids, calorie-rich fats can be replaced with what is essentially structured water. As consumers increasingly seek out low-oil and low-fat options, the effective use of hydrocolloids meets this demand. Consequently, the hydrocolloids sector in the U.S. is projected to experience significant growth, fueled by the rising number of health-conscious individuals.

Top Hydrocolloids Companies

Key players in this market include International Flavors & Fragrances Inc. (US), Ingredion (US), Cargill, Incorporated (US), Kerry Group plc (Ireland), Associated Archer Daniels Midland Company (US), Palsgaard A/S (Denmark), Darling Ingredients Inc. (US), DSM (Netherlands), Ashland (US), Tate & Lyle (UK), CP Kelco U.S., Inc. (US), Nexira (France), Deosen Biochemical (Ordos) Ltd. (China), Fufeng Group (China), and BASF SE (Germany).

[shafiqah-in-diaspora]

Unpacking Nuuha’s Skincare Range

I had the privilege of trying several products from the Nuuha line, including the now-discontinued Ceraglow Brightening Serum, the 10X Soothing Complex Hyper Relief Serum, the Mugwort Hydra Bright Gentle Daily Foam Cleanser, the 7X Peptide Ultimate Glass Skin Moisturizer, and the Ultra Glow Brightening Serum Sunscreen SPF50+ PA++++ over the past three months. And here's my honest review after putting these products to the test.

Disclaimer: This review is based solely on my personal experience and may differ from others’ opinions. Your experience with these products may vary.

Serum

Ceraglow Brightening Serum (Discontinued)

Target concerns: hyperpigmentation, blemish scars, discoloration, uneven skin tone, and a damaged skin barrier.

Ingredients Overview: Aqua, Potassium Azeloyl Diglycinate, Niacinamide, Panthenol, Alpha-Arbutin, PEG-40 Hydrogenated Castor Oil, Phenoxyethanol, Triethylene Glycol, Hydroxyethylcellulose, Centella Asiatica, Ceramide NP, Methylpropanediol, Glycyrrhiza Glabra (Licorice) Root Extract, Tetrasodium EDTA

Verdict: ⭐️

This product was marketed as being highly effective for acne, fading hyperpigmentation, and calming irritated skin. However, I found it too potent for my skin, which was disappointing. It caused breakouts and large pimples, leaving behind a stubborn bump under my chin that I couldn’t fully get rid of. I eventually stopped using it. Thank Lord this product is no longer on the market. 

[I was relieved when Nuuha later reformulated it into two separate serums (10X Soothing Complex Hyper Relief Serum and 4X Brightening Complex Advanced Glow Serum) to cater to different skin sensitivities.]

*Unlike the other products in the Nuuha range, I used this one in 2022/2023.

2. 10X Soothing Complex Hyper Relief Serum

Target Concerns: damaged skin barrier, redness and acne.

Ingredients Overview: Water, Glycerin, Propanediol, Betaine, 1,2-Hexanediol, Carbomer, Tromethamine, Hydroxyacetophenone, Butylene Glycol, Xanthan Gum, Caprylyl Glycol, Hydroxyethylcellulose, Panthenol, Camellia Sinensis Leaf Extract, Allantoin, Ethylhexylglycerin, Centella Asiatica Extract, Disodium EDTA, Octyldodecanol, Caprylic/Capric Triglyceride, Hydrogenated Lecithin, Glycyrrhiza Uralensis (Licorice) Root Extract, Houttuynia Cordata Extract, Paeonia Lactiflora Root Extract, Agrimonia Pilosa Extract, Phytosteryl/Octyldodecyl Lauroyl Glutamate, Phellodendron Amurense Bark Extract, Ceramide NP, Madecassic Acid, Asiatic Acid, Asiaticoside.

Verdict: ⭐️⭐️⭐️

One bottle lasted me about a month and a half, with a usage of twice a day. Unfortunately, I was mildly disappointed, especially since I had seen rave reviews on TikTok and found the host's live presentation very convincing.

I used the serum alongside Jumiso Hyaluronic Toner occasionally, and even when I stopped using the toner to isolate the serum’s effect, there wasn’t much noticeable change and the overall results were still underwhelming. The serum did help soothe some of the existing acne but failed to prevent it from resurfacing.

I know my review may seem a bit critical, but I encourage you to give it a try. The ingredients are highly regarded for their skin-soothing and restorative properties, and it might work differently for you. Skincare is often about finding the right match for your individual skin type, so it’s worth exploring if you are interested in the benefits this serum promises.

Cleanser

Mugwort Hydra Bright Gentle Daily Foam Cleanser

Target Concerns: damaged skin barrier, dull skin tone and acne.

Ingredients Overview: Water, Glycerin, Sodium Cocoyl Glycinate, Sodium Lauroyl Glutamate, Betaine, Lauryl Betaine, Butylene Glycol, Propanediol, Camellia Sinensis Leaf Powder, Polyquaternium-39, Allantoin, Pentylene Glycol, Pinus Sylvestris Leaf Extract, Ethylhexylglycerin, Camellia Sinensis Leaf Extract, Caprylyl Glycol, Illicium Verum (Anise) Fruit Extract, 1,2-Hexanediol, Melia Azadirachta Leaf Extract, Disodium EDTA, Hydroxypropyl Starch Phosphate, Sodium Benzoate, Artemisia Princeps Leaf Extract (Mugwort), Glycyrrhiza Glabra (Licorice) Root Extract, Melia Azadirachta Flower Extract, Centella Asiatica Extract, Streptococcus Thermophilus Ferment, Bifida Ferment Lysate, Lactobacillus Ferment Lysate, Brassica Oleracea Capitata (Cabbage) Leaf Extract, Brassica Oleracea Italica (Broccoli) Extract, Solanum Lycopersicum (Tomato) Fruit Extract, Sodium Hyaluronate, Hydrogenated Lecithin, Beta-Glucan, Hydroxypropyltrimonium Hyaluronate, Ceramide NP, Sodium Acetylated Hyaluronate, Hydrolyzed Hyaluronic Acid, Hyaluronic Acid, Sodium Hyaluronate Crosspolymer, Hydrolyzed Sodium Hyaluronate, Potassium Hyaluronate.

Verdict: 🌟🌟🌟🌟🌟

The idea that any cleanser will suffice because it only stays on your skin for a few minutes is simply false. A poor choice in cleanser can damage your skin barrier and lead to multiple breakouts—believe me, I’ve learned this the hard way.

What makes this cleanser stand out is its ability to cleanse without stripping my skin of moisture. I have tried numerous cleansers in the past, only to end up with a face that felt tight and devoid of natural oils. This one, however, lathers beautifully and does an excellent job of removing dirt without irritation. If you wear heavy makeup, though, be sure to double cleanse. And for those with oily skin, this cleanser can be used up to four times a day. However, if you have dry skin like mine, sticking to twice a day is ideal.

Overall, it’s simply a gentle, non-irritating cleanser that gets the job done as it should.

Moisturizer

7X Peptide Ultimate Glass Skin Moisturizer

Target Concerns: damaged skin barrier, fine lines and wrinkles, uneven skin texture, and uneven skin tone.

Ingredients Overview: Water, Butylene Glycol, Glycerin, Hydroxypropyltrimonium Hyaluronate, Sodium Acetylated Hyaluronate, Hydrolyzed Hyaluronic Acid, Hyaluronic Acid, Sodium Hyaluronate Crosspolymer, Hydrolyzed Sodium Hyaluronate, Potassium Hyaluronate, Sodium Hyaluronate, Ceramide NP, Ceramide N, Palmitoyl Tripeptide-1, Palmitoyl Tetrapeptide-7, Acetyl Hexapeptide-8, Copper Tripeptide-1, Oligopeptide-29, Oligopeptide-32, Palmitoyl Pentapeptide-4, Hydrogenated Polyisobutene, Dimethicone, Capryly| Glycol, Ethylhexylglycerin, Panthenol, Illicium Verum (Anise) Fruit Extract, Polysorbate 60, Sorbitan Isostearate, 1,2-Hexanediol, Triethylhexanoin, Butyrospermum Parkii (Shea) Butter, Disodium EDTA, Isostearic Acid, Sucrose Stearate, PEG-8, Hydroxyethyl Acrylate/Sodium Acryloy|dimethyl Taurate Copolymer, Squalane, Propanediol, Ammonium Acryloyldimethyltaurate/VP Copolymer, Arginine, Pentylene Glycol, Carbomer, Pinus Sylvestris Leaf Extract, Allantoin, Trehalose, Hydrogenated Lecithin, Phytosteryl/OctyldodecylLauroylGlutamate, Octyldodecanol, Sodium Stearoyl Glutamate, Caprylic/Capric Glycerides.

Verdict: ⭐️⭐️⭐️

I snagged two bottles and silently hoped it would be a game-changer, but unfortunately, it turned out to be a letdown. It didn't cause any breakouts or have a strange odor, but the lightweight formula didn’t quite cut it for me. Even after layering it 2-3 times, my skin still felt dry. 

It did manage to address some old-dry spots on my forehead, which is a plus. However, given the ingredient list and the claims made,  I was hoping for a more substantial hydration boost. It’s a good moisturizer, that’s for sure, but while it’s not a total miss, it didn’t deliver the level of moisture I needed.

Sunscreen

1. Ultra Glow Brightening Serum Sunscreen SPF50+ PA++++ (Chemical Sunscreen)

Target Concerns: damaged skin barrier, fine lines and wrinkles, uneven skin texture, and uneven skin tone.

Ingredients Overview: Water, Homosalate, Dipropylene Glycol, Ethylhexyl Methoxycinnamate, Ethylhexyl Salicylate, Alcohol Denat., Butyl Methoxydibenzoylmethane, Butylene Glycol, Zea Mays (Corn) Starch, Methoxy PEG/PPG-25/4 Dimethicone, Bis-PEG/PPG-20/5 PEG/PPG-20/5 Dimethicone, 1,2-Hexanediol, Diethylamino Hydroxybenzoyl Hexyl Benzoate, Octocrylene, Caprylic/Capric Triglyceride, Ammonium Acryloyldimethyltaurate/VP Copolymer, Dimethicone, Polyacrylate Crosspolymer-6, Dimethicone/Vinyl Dimethicone Crosspolymer, Ethylhexylglycerin, Disodium EDTA, Arginine, t-Butyl Alcohol, Prunus Mume Fruit Extract, Pyrus Malus (Apple) Fruit Extract, Carica Papaya (Papaya) Fruit Extract, Vitis Vinifera (Grape) Fruit Extract, Glycyrrhiza Uralensis (Licorice) Root Extract, Camellia Sinensis Leaf Extract, Saururus Chinensis Extract, Zingiber Officinale (Ginger) Root Extract, Aloe Barbadensis Leaf Extract, Curcuma Longa (Turmeric) Root Extract, Laurus Nobilis Leaf Extract, Cnidium Officinale Root Extract, Lavandula Angustifolia (Lavender) Flower Extract, Chamomilla Recutita (Matricaria) Flower Extract, Borago Officinalis Extract, Centaurea Cyanus Flower Extract, Salvia Sclarea (Clary) Extract, Hyacinthus Orientalis (Hyacinth) Extract

Verdict: 🌟🌟🌟🌟🌟

GAMECHANGER. Provides extra moisture to my skin? Check. Reduces dryness and flakiness? Check. Lightweight and non-greasy? Check. Doesn’t clog pores? Check. Layers well with other products? Check. 

This sunscreen delivers on all fronts. Pssst. If you are a Muslim, you can simply wash your face to perform wudhuk without needing to double cleanse. 

As someone with dry skin, I find this sunscreen to be remarkably effective. The lightweight formula provided ample hydration without feeling greasy, which is often a challenge with many sunscreens. I just wish they produced a sunstick with the same consistency and formula. Otherwise, I would have given it an ∞/5. Sorrows, prayers, sorrows. 

[adityarana1687-blog]

Rheology Modifiers Market Size To Reach $10.91 Billion By 2030

The global rheology modifiers market size is anticipated to reach USD 10.91 billion by 2030 and is anticipated to expand at a CAGR of 4.2% during the forecast period, according to a new report by Grand View Research, Inc. Key characteristics such as anti-sagging, emulsion stabilization, and leveling, is anticipated to contribute to product demand in the near future.

The boost in sales of personal care & cosmetic products in the European and Asia Pacific countries has triggered the product demand. Owing to the ease of manufacturing and high performance, guar gum, polyurethane, xanthan gum, as well as other rheology modifiers, are predicted to find demand from food applications in the near future. In addition, growing adoption of convenience food products, rheology modifiers shall witness high opportunity in food application, due to their quality of boosting shelf life and quality of final food & beverage products.

On the contrary, one of the key restraints to the industry is the growing requirement for environmental control. Industry participants are being probed to redevelop their products due to rigorous environmental rules that result in high research and development costs. The market is also being restrained by declining ink use owing to an increase in paperless operations.

Request a free sample copy or view report summary: Rheology Modifiers Market Report

Rheology Modifiers Market Report Highlights

Personal care & cosmetics emerged as the fastest-growing segment with a CAGR of 4.8% over the forecast period. This is attributable to the growing utilization of inorganic products such as silica in the formulation of cosmetic products

Organic emerged as the fastest-growing type owing to the increasing demand for natural and healthy ingredients, which is driving the demand for rheology modifiers in the country.

Europe emerged as the fastest growing region, with a CAGR of 5%, due to direct investments in acquiring novel technologies, inventory management, securing raw materials, and enhancing product portfolio by manufacturers in the region.

The industry is highly competitive on account of the presence of various dominant manufacturing companies such as BASF SE, Dow Chemical Company, Lubrizol Corporation, Clariant, Arkema, Ashland, Akzo Nobel N.V., and Elementis Plc.

Rheology Modifiers Market Segmentation

Grand View Research has segmented the global rheology modifiers market report based on type, end use, distribution channel, and region:

Rheology Modifiers Type Outlook (Volume, Kilotons; Revenue, USD Million, 2018 - 2030)

Organic

Inorganic

Rheology Modifiers End-use Outlook (Volume, Kilotons; Revenue, USD Million, 2018 - 2030)

Paints & Coatings

Personal Care & Cosmetics

Pharmaceuticals

Oil & Gas

Construction

Other End-use

Rheology Modifiers Distribution Channel Outlook (Volume, Kilotons; Revenue, USD Million, 2018 - 2030)

Direct

Indirect

Rheology Modifiers Regional Outlook (Volume, Kilotons; Revenue, USD Million, 2018 - 2030)

North America

U.S.

Mexico

Canada

Europe

Germany

UK

France

Italy

Spain

Asia Pacific

China

Japan

India

South Korea

Central & South America

Brazil

Argentina

Middle East and Africa

South Africa

Saudi Arabia

List of Key Players in Rheology Modifiers Market

BASF SE

The Dow Chemical Company

Lubrizol Corporation

Clariant

Arkema

Ashland

Akzo Nobel N.V.

Elementis Plc.

BYK Additives & Instruments

Cargill Incorporated

DuPont

Evonik Industries AG

PPG Industries

[chemanalystdata]

Xanthan Gum Prices | Pricing | Trend | News | Database | Chart | Forecast

Xanthan Gum Prices a popular food additive and thickening agent, has seen fluctuating prices in recent years due to various market factors. As a polysaccharide produced through the fermentation of carbohydrates by the bacterium Xanthomonas campestris, xanthan gum is widely utilized in the food industry for its ability to stabilize and thicken a range of products, from salad dressings to sauces and baked goods. The price of xanthan gum can vary significantly depending on several key factors including raw material costs, production processes, and market demand.

The raw materials required for the production of xanthan gum include carbohydrates such as glucose or sucrose, which are derived from sources like corn or sugar beets. Fluctuations in the prices of these raw materials can directly impact the cost of xanthan gum. For instance, changes in agricultural conditions, such as droughts or poor crop yields, can drive up the cost of these carbohydrates, subsequently affecting xanthan gum prices. Additionally, the production process itself involves complex fermentation and purification steps, which can also contribute to cost variability. As the demand for xanthan gum grows, particularly with the rise of gluten-free and organic food products, production facilities may face increased operational costs to meet this demand, influencing the price.

Get Real Time Prices for Xanthan Gum: https://www.chemanalyst.com/Pricing-data/xanthan-gum-1577

Another significant factor affecting xanthan gum prices is global supply chain dynamics. The supply of xanthan gum is often concentrated in specific regions, which can make it vulnerable to disruptions in global trade. For example, geopolitical tensions or trade restrictions in key producing countries can lead to supply shortages or increased costs. Furthermore, transportation costs play a crucial role in determining the final price of xanthan gum. Fluctuations in fuel prices and shipping rates can impact the overall cost of xanthan gum, especially when it is imported from distant production centers.

Demand for xanthan gum is closely linked to trends in the food and beverage industry. As consumer preferences shift towards healthier, more natural ingredients, the demand for xanthan gum has seen an upward trend. This increased demand can lead to higher prices as suppliers adjust their pricing strategies to balance supply and demand. Moreover, the rise of food applications such as low-fat or reduced-sugar products, which often require xanthan gum for texture and consistency, further drives demand. Manufacturers may also face challenges in sourcing high-quality xanthan gum, leading to variations in pricing based on the grade and purity of the product.

Economic factors also play a crucial role in determining xanthan gum prices. Inflation rates, currency exchange fluctuations, and economic policies in major producing countries can all impact the cost of xanthan gum. For example, a weakening currency in a major producing country may lead to increased costs for international buyers, while inflationary pressures can drive up production costs. Additionally, changes in consumer spending power and economic conditions can influence the overall demand for xanthan gum and affect its price.

To navigate the complexities of xanthan gum pricing, businesses and consumers alike must stay informed about market trends and factors influencing cost. For manufacturers, this might involve securing long-term contracts with suppliers to lock in prices or exploring alternative sourcing options to mitigate the impact of price fluctuations. For consumers, understanding the factors that drive xanthan gum prices can help in making informed purchasing decisions and managing costs effectively.

In conclusion, xanthan gum prices are influenced by a range of factors including raw material costs, production processes, supply chain dynamics, and market demand. The interplay of these elements results in a variable pricing structure that can fluctuate based on both global and local conditions. As the demand for xanthan gum continues to evolve with changing consumer preferences and market trends, staying abreast of these factors can provide valuable insights into the pricing landscape of this essential food additive.

Get Real Time Prices for Xanthan Gum: https://www.chemanalyst.com/Pricing-data/xanthan-gum-1577

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[yoghurt-freak]

YOGHURT SHOP PSSION FRUIT

ちょこちょこ載せ始めてる海外のヨーグルト。

今日はオーストラリアの商品をば🇦🇺

THE YOGHURT SHOP

オーストラリアのビジネスマン、Simon Reynolds氏が2003年にAdelaide Central Marketでこの名前の屋台を開いたことに始まるブランド。

webサイトの言葉を直訳で借りると、それまでのオーストラリアでは”不健康な”ヨーグルトが売られてたらしいんやけど、叔母のMariaさんがギリシャヨーグルトを自作されてるのを見て、ビジネスパートナーのConさんと一緒に保存料・人工着色料・人工香料不使用の伝統的なヨーグルトの製造販売に取り組まれたそう。

海外のギリシャヨーグルトって、こういうアンチテーゼ的に生まれたブランドが多いんな😳✨

ギリシャヨーグルトがメインで、トッピングのグラノーラが別添になったタイプや、今回みたいにフルーツソースが底に入ったシリーズなんかが展開されてるみたい。

今やオーストラリアの他にニュージーランド、シンガポール、マレーシア、ブルネイ・ダルサラーム、タイ、香港でも販売される大人気ブランドに。

スペック

オーストラリア原料89%。

手漉し(?)のギリシャヨーグルトの底にパッションフルーツのピューレが入った二層仕立て。

ヨーグルトは89%、ピューレは11%の割合みたい。

190gと日本のカップヨーグルトの倍ぐらいのサイズで、たんぱく質は17g💪

カロリーも263kcalとなかなかのボリューム。

オーストラリアのなんかの投票で1位を獲得したらしきエンブレム入り🥇

･････････････････････････････୨୧ 開封 ･････････････････････････････୨୧

あっ♡

充填跡のツノがあるタイプ😍

嬉しい！！

捕獲。

ギリシャヨーグルトなんやけどかなり柔らかい手応え。

すくうと一応バキッと割れるけど、食感はクリーミーと予想。

190gのカップって想像以上に大きくて、しばらく掘り下げんとソースが出てこん💦

まずはプレーンで食べてから味変でソース、って設計なんかな。

なんて考えながら掘り下げ続けて、底のソースに到達⛏

鮮やかなオレンジ寄りの黄色で、パッションフルーツの黒い種がたくさん。

無香料やから近づいてよーくすんすんするとパッションフルーツが甘酸っぱく香る感じ😊

海外のヨーグルトってナチュラルなん多くて嬉しい！

･････････････････････････････୨୧ 頂きます🙏 ･････････････････････････････୨୧

まずはヨーグルト。

おっ、甘い！

かなーーーり甘めに味付けされてて、これだけで完成してる😳✨

もったりクリーミーで、少しソースの風味が移ってて甘酸っぱい雰囲気あり。

スイーツ的なおいしさ！

次にソースと。

ひゃーーーーーー！

振り幅すごい😆💕

キュゥゥゥゥっと酸っぱくて、タネを噛むとガリ！ガリ！って大きな音が鳴って、色々激しい💛

ヨーグルトがかなり甘いから、これ以上ソースで甘くなったらしんどいかもって思ってたけど、なるほど！

ソースは甘いんじゃなくてめっちゃ酸っぱい😚

日本とは味の足し方が逆!!!

この発想はなかった。

甘さにダレて来た頃に急に気を引き締められる✨

これは190gあっても飽きんなぁ。

ソースは少なめやから、やっぱり半分ぐらいはそのまま食べてから辿り着くのが良さそう。

味変していくパフェ的な食べ方が◎

めちゃおいしかったー。

これも日本で売ってたら確実にリピするやつ。

============================ 栄養成分（1個190gあたり） エネルギー 1102KJ（263.3843kcal） たんぱく質 17.67g 脂質 10.67g - 飽和脂肪酸 4.37g 炭水化物 28.31g - 糖類 20.90g ナトリウム 96mg ————————————————— 原材料名 WHOLE MILK YOGHURT (89%) [WHOLE MILK, MILK SOLIDS, SUGAR, LIVE YOGHURT CULTURES] PASSION FRUIT PURÉE (11%) [PASSION FRUIT, ACETYLATED DISTARCH ADIPATE, GUAR GUM, XANTHAN GUM, CONCENTRATE (CARROT AND PUMPKIN)] 訳： 全乳ヨーグルト (89%) [全乳、乳固形物、砂糖、生ヨーグルト菌] パッションフルーツピューレ (11%) [パッションフルーツ、アジピン酸アセチル化、グアーガム、キサンタンガム、濃縮物（にんじんとかぼちゃ）】 ————————————————— 購入価格 S$6.55(GST込) ————————————————— 製造者 THE YOGHURT SHOP ============================

[karamele0]

Pizza Base | Karamele Bakery

corn flour, xanthan gum, and guar gum. Once you’ve savoured these exquisite bases, traditional pizza crusts will pale in comparison. Indulge in a delicious pizza experience that’s both gluten-free and vegan, enriched with the nutritional benefits of sorghum flour and the natural sweetness of organic jaggery

Pure and Natural Pizza Bases

No Additives: Unlike many other gluten-free pizza bases on the market, these pizza bases do not contain any binding agents such as tapioca starch, arrowroot starch, corn flour, xanthan gum, and guar gum; ensuring a cleaner and a more natural product.

Healthier Choice: Eliminating these agents reduces the intake of potential allergens and digestive irritants, making these pizza bases a healthier & safer option for everyone.

The Power of Sorghum Flour

Sorghum (Jowar) flour offers numerous health benefits, making it a valuable addition to any diet. It’s gluten-free, making it an excellent choice for those with celiac disease or gluten sensitivities. Rich in dietary fibre, sorghum aids digestion, promotes gut health, and helps maintain a healthy weight. It is packed with essential nutrients like iron, magnesium, phosphorus, and B-vitamins, supporting overall health and vitality. Additionally, its antioxidants help fight oxidative stress, reducing inflammation and potentially lowering the risk of chronic diseases. Sorghum’s glycemic index helps in managing blood sugar levels, making it beneficial for diabetics

A Luxurious Experience

Karamele’s Original recipe of Gluten-Free & Vegan Pizza Bases offer a luxurious, natural experience with every slice. The unique texture and flavour of sorghum flour create a delightful eating experience that rivals traditional pizza crusts. Whether you top it with your favourite sauces, plant-based cheeses, and fresh vegetables or create unique pizza combinations, our pizza bases are crafted to elevate your dining experience while meeting your dietary preferences

Ingredients

Sorghum flour, water, yeast, rice bran oil, jaggery (for activating yeast) & salt.

How to use

Preheat your oven to 180°C (350°F).

Place the pizza base on a baking tray.

Add your favourite toppings and return to the oven until the toppings are cooked to your liking.

Bake for 7–9 minutes (oven times may vary, so keep an eye on it).

[fcukfodmap]

Low-FODMAP Gluten-Free Cardamon Zucchini Bread

I went on vacation and messed up my daily posting, but I'm back now and ready to document my ridiculous dietary restrictions. My cousin who lives down the street planted a decent-sized garden this year. Now that it's mid-August, that means he's positively swimming in zucchini. (I just read somewhere that harvesting zucchini just makes the plant produce MOAR zucchini, so lol.)

Anyway, he gave me this ridiculous three pound zucchini, so it was time to make zucchini bread. Absolutely all of this recipe is YOLO, because I really haven't had the best luck with gluten-free flours. I'm honestly surprised at how well it turned out: soft and moist without being undercooked or crumbly. Without further ado:

Low-FODMAP Gluten-Free Cardamon Zucchini Bread

1 1/2 pounds zucchini, shredded

3/4 turbinado sugar, plus extra for sprinkling

1/4 c vegetable oil

2 large eggs

1 tablespoon vanilla extract

2 c gluten-free flour

1/2 c almond flour

2 tsp ground cardamom

2 tsp xanthan gum

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

Preheat the oven to 350F and grease a bread pan. Shred the zucchini into a strainer and press out the liquid. Lay the shredded zucchini onto a clean cotton towel, and roll up to take out as much water as possible. (Coring the zucchini before shredding keeps down the water content too.)

In large bowl, whisk together turbinado sugar, oil, eggs, and vanilla. Stir in zucchini until combined. Mix in the rest of the dry ingredients into the wet ingredients -- most recipes recommend mixing them in a separate bowl, but I hate to dirty a dish for no reason -- until batter is well mixed and smooth.

Pour the batter into the prepared pan, smooth the top, and sprinkle with turbinado sugar. Bake for an hour to an hour and a quarter, turning once during baking. Let cool in the pan for a bit, and then turn out on a wire rack.

Couple few notes: I used Bob's Red Mill Gluten-Free All-Purpose Baking Flour, which does not include xanthan gum in whatever unholy mix of flours are in the package. I believe some commercially available gluten-free flour mixes do include xanthan gum, so adjust the recipe accordingly.

Turbinado sugar is marketed as Sugar in the Raw, but if you didn't want to mess around with a specific product, a mix of brown and white sugar would work just as well. I'd use more white than brown -- maybe 1/2 c to 1/4 c -- but whatever floats your boat.

I meant to put in nutmeg too -- 1/4 tsp -- but I totally forgot. You could play around with ginger, cloves, even full on pumpkin pie spice. Zucchini doesn't taste like anything, so use whatever pleases you. I like the cardamon & cinnamon mix because it reminds me of the baked goods my Scandinavian grandmother made.

Anyway! I'm pretty fcuking excited about how well this turned out. So far my gluten-free baking experiences have ranged from decent to disastrous. It's nice to get a win.

Disclaimer: I am no dietician. I'm doing my best to minimize FODMAPs in my diet, but it's possible for me to be misinformed or mistaken about various ingredients.

[cupidsbower]

Idli & Dosa recipe

Next week I'm going to post my long-promised Indian Film Fest 2024, complete with recommendation lists of my fave films. As an appetiser, here's one of the things I've been working on that was inspired by my love of Indian film.

Idli and dosa are Indian side dishes that I recently discovered and fell in love with. Idli are delicious savory steamed cakes meant to be eaten in place of bread or rice, and dosa are crispy pancakes. The same batter can be used to make either.

You can buy inexpensive idli steamers to fit into pots you already own, but there are also fancy all-in-one numbers. The trays are shown below.

Dosa are generally made very thin and crispy - basically a pancake - but can also be made a bit thicker and fluffier, depending on your preference.

The traditional Indian recipe for idli and dosa starts with uncooked rice and dried urad dal beans. They are soaked and then ground and mixed together. The batter is left overnight to develop natural yeast, which makes the idli and dosa fluffy when cooked. However, none of this is very practical. I figured there had to be another way to make them at home without buying a grinder, and did a bit of research. Sure enough, there are instant mixes on the market. I ordered one from a specialty shop and it was nice, and the ingredients were pretty much what I’d guessed they’d be – mainly rice and dal flour (although many instant mixes add semolina, so beware if you’re gluten free), and to make the batter you add in yoghurt to replace the natural yeast.

I’ve done some experiments and found a way to make something that’s close to the idlis I’ve eaten at restaurants. My dosas made with this batter aren’t as thin and crispy (still nice though). My recipe is made with ingredients that should be available locally at most supermarkets – I found these ingredients at both Woolworths and Coles in Australia.

Batter ingredients

White rice flour, not too finely ground (don’t use rice starch).  Mckenzie's Rice Flour works well

Donna Hay* plain or self-raising flour OR equal parts sorghum flour mixed with brown rice flour

Besan flour** OR urad dal flour

Plain yoghurt (not lite). I use Greek yoghurt

A little xanthan gum or psyllium husks if you need to make the batter stickier

Salt

Baking powder

Water

* The Donna Hay flour is a mix of brown rice flour, glutinous rice flour and sorghum flour, and also has a high proportion of xanthan gum. Unfortunately, you can’t just use this as the only source of flour, or your batter will turn into glue when you attempt to cook it because of the xanthan. Ask me how I know. ☹

** Besan flour is not traditional, but urad dal flour is not available locally. Besan isn’t quite as neutral in flavour, but has a nice taste and works well as a substitute.

Making the batter

Measure out the ingredients in the following proportions:

2 white rice flour – 1 Donna Hay flour – 1 besan flour – 2 yoghurt

OR

1 white rice flour – 1 sorghum flour – 1 brown rice flour – 1 besan flour – 2 yoghurt

Put all the ingredients into a large bowl. Then add the following:

Salt – about ¼ tsp per cup of flour, or to taste.

Optional xanthan gum – this is not needed if you’ve used the Donna Hay flour. If you’ve made your own mix of flours a small amount of xanthan gum will help the batter stick together while cooking, especially if you make dosa. About ½ tsp per cup of flour. I prefer the taste and texture of psyllium husks which isn't quite as sticky but have a similar effect. About 1 tsp per cup of flour.

Water – enough to make a thick pancake batter, start with about the same quantity as the total number of cups of flour, but mix it in bit by bit.

Mix batter until smooth and set aside to rest for at least 10 minutes.

Right before cooking, add:

Baking powder – about 2 tsps per cup of flour.

If you have leftover batter, you can store it covered in the fridge. Before cooking, you may need to add a small amount of extra baking powder.

I tested both of the above proportional batter options, and they both worked, although the second option was a bit crumbly for making dosa without some xanthan gum or psyllium added. When I trialled the Donna Hay option, I used their self-raising flour, but the batter still needed baking powder – without it, the idli were solid, chewy lumps. They should be fluffy clouds!

If you use ½ cup white rice flour, ¼ cup Donna Hay flour, ¼ cup besan flour, ½ cup yoghurt, it will make about 12 to 15 idli.

My favourite combination is ¼ cup white rice flour, ¼ cup brown rice flour, ¼ cup sorghum flour, ¼ cup besan, ½ cup yoghurt, around 1 scant cup water, pinch salt.

Steaming idli

Prepare the steamer. Follow the instructions for the idli steamer you buy, but generally, you need to lightly oil the idli cups, and spoon in about 1 Tblspn batter to each.

Idlis take about 10 minutes to steam, and are ready when you can slide a knife in and it comes out clean. To remove from the idli pan, just slide the knife around each idli, and they will pop out. Serve on a plate that’s covered in a paper towel or cotton napkin or clean tea-towel.

Good with curries and soups, or anything you’d eat with rice, but also lovely as a breakfast dish in place of toast, with baked beans, omelette, or jam. They are nicest when fresh, but warm up well in the microwave the next day.

Frying dosa

Dosa are best cooked on either a cast iron pan or a non-stick pan. Warm the pan and spray or wipe on some oil. Spoon batter in a thin layer and shake the pan to even it out. Put a lid on the pan for about five to ten minutes, depending on the thickness of your dosa (I like my dosa slightly thicker than crepe-thin and find that the little bit of steam caused by putting the lid on makes it cook more evenly).

Once the bottom is brown, take the lid off and flip the dosa, and finish cooking without the lid. It’s done when cooked through and crispy on the outside.

Serve as you would a pancake, chapati or other flatbread.

If you end up trying these, I'd love to hear about it. :)

Enjoy!