According to FACT.MR’ latest report, the carob gum market is appraised to multiply progressively between 2021 and 2031. There is unceasing rising demand for carob gum as it is used in numerous food and beverage products across the globe.
Carob gum which is widely known as locust bean gum (LGB), Carubin, Algarroba can be used in oil drilling fluids, pharmaceuticals, and cosmetics and most dominantly in the food industry which is likely to increase the use of the carob gum market over the forecasted period
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Carob Gum : Market Segmentation
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Based on application, the global carob gum market can be segmented as:
- Thickening Agent
- Gelling Agent
- Stabilizing Agent
- Emulsifier
- Finishing & Texturing Agent
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Based on end use industry, the global carob gum market can be segmented as:
- Food & Beverages
- Confectionery
- Bakery Products
- Dairy products
- Meat & meat products,
- Sauces, condiments & dressing.
- Textiles
- Energy & Mining
- Pharmaceuticals
- Personal Care and Cosmetics
- Food & Beverages
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Based on nature, the global carob gum market can be segmented as:
- Organic
- Conventional
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Based on form, the global carob gum market can be segmented as:
- Powder
- Gel
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Based on grade, the global carob gum market can be segmented as:
- Industrial Grade
- Food Grade
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Based on the region, the global carob gum market can be segmented as:
- North America
- U.S. and Canada
- Latin America
- Mexico, Brazil, Peru, Chile, and others
- Western Europe
- Germany, U.K., France, Spain, Italy, Nordic countries, Belgium, Netherlands, and Luxembourg
- Eastern Europe
- Poland and Russia
- Asia Pacific
- China, India, Japan, ASEAN, Australia, and New Zealand
- The Middle East and Africa
- GCC, Southern Africa, and North Africa
- North America
Expanding Use of Carob Gum in Food and Beverages to Propel Demand.
Carob gum is extensively used in various industries because of its water-binding and gelling qualities, to stabilise the product, to decrease syneresis as well as enhance freeze-thaw consistency, and also to strengthen the gel features of some gums. In stable water jellies, it is usually coupled with other gums to give the preferred consistency and stability throughout.
It is frequently used in conjunction with xanthan as a gelling agent in other desserts and mousses also used in ice cream as a stabilizer, along with carrageenan, guar gum, to limit the release of sugar and ice crystals, offer a good smooth meltdown, and provide heat shock resistance.
It’s also broadly used as a thickener agent and stabilizer in hot sauces, broths, mayonnaise, and kebabs, such properties are likely to increase the use of carob gum in the food industry.
Alternate availability of gums such as guar gum, Arabic powder organic gum, xanthan gum, carob powder, and lecithin granules are likely to impact the growth of the market. A limited study conducted a few decades ago found that carob gum may compromise the absorption of essential nutrients.
Participants of this study who consumed carob bean gum experienced a significant reduction in iron, calcium, and zinc absorption. This factor is likely to impact on carob gum market.
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Carob Gum Market: Key Players
Some key manufacturers functioning in business in Carob Gum market includes
- Cargill
- Incorporated
- CP Kelco
- AEP Colloids
- Dupont nutrition and biosciences Colony Gums Inc
- Altrafine Gums
- Somar Corp
- TIC Gums Inc
- Foodchem International Corporation
- Special Ingredients Ltd
- Amstel Products BV
- Ingredients Solutions Inc.
- G Araouzos & Son
- LBG Sicilia ingredients
- Nactis Flavours
- FMC Specialty Chemicals
- Fiberstar Inc
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