Does the
term ‘agar-agar gum’ ring a bell for you? If it does not, well, in the near
future, it definitely will. It is a gelatinous polysaccharide used in food
products that is well-known amongst the vegetarian and vegan crowd, as shifting
lifestyle choices across the globe has prompted various substitutes for
animal-based items such as gelatin in the food industry. Gelatin, once highly
popular and a crucial ingredient for baked goods, desserts, confectionaries and
similar items, is now considered by many as “non-vegetarian” since it is
derived from animal sources. This has pushed the demand of agar-agar gum, its
‘vegetarian substitute’, in many regions.
Agar
is actually composed of two substances, namely agarose and agaropectin. The gum
is derived from seaweed, extracted and processed under stringent
conditions to produce powders, squares or strips which can be utilized directly
in cooking or baking applications. The best thing about agar-agar gum is that
it is colorless, flavorless and odorless, which eliminates requirement for any
processing, and it is sold in the form of dehydrated flake or powder, and helps
in attaining a “thick” texture, from custards to soups. Another feature of this
product is that it is high in fiber, iron and calcium, while being devoid of
fats.
The
major difference between agar-agar gum and gelatin is that unlike the latter,
agar-agar sets more firmly, maintaining its furnace even at high temperatures.
Many of the dairy products need a firm gel structure, and this is where
agar-agar comes into the picture. The gel helps in maintaining the shape and
consistency of the products, thus preserving optical freshness. Even at lower
concentration levels of 0.04%, the gel can provide stability and thickness to
the food items without any technical assistance. The gel strength of agar-agar
is also significantly higher, when compared to gelatin.
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Agar-agar
gum is synonymous with health benefits, and it is no wonder that the food
industry has recognized its potential and moved quickly to integrate it in
different products. Some of the important benefits are:
- Agar-agar
gum contains 80% fiber, minimal amount of carbohydrates, and no fats,
which translates to very low calorie count.
- Due to
its high fiber content, it is used as a laxative as it
moves rapidly in the digestive system.
- Agar-agar
gum has been incorporated in traditional eastern medicines for treating
diabetes and constipation.
- The
product is rich in minerals such as potassium, magnesium and folate,
and is ideal for weight loss plans, being used in Japan as such.
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Extraction and Cultivation
The extraction of agar-agar is done from several
types and species of red seaweeds which belong to the Rhodophyceae
class. The agar containing species are called agarophytes,
with Gracilaria and Gelidium being the major
commercial species. Natural seaweed beds in Morocco, Spain, Portugal, Japan and
South Korea are the major points of extraction, while attempts to cultivate
them have been unsuccessful. The National Fisheries Office in Morocco, in April
2019, found that the country’s artisanal and coastal fishing industry has seen
an increase in yield by 15% from April 2018, with the seaweed fishing output
showing a substantial increase by 242%, a good sign for the agar-agar gum
market.
Competition has risen exponentially for purified
agar, owing to its increasing demand in the food industry, which created a
shortfall in the supply for microbiological applications in the recent past.
However, increasing strategic alliances and the discovery of new
micro-bacterial compounds in the soil have created a positive outlook for the
development and supply of agar-agar gum. Companies are also attempting to
cultivate seaweed themselves, in order to streamline their
procurement and integrate themselves into raw material production along the
value chain.
The industry also contributes largely to
employment generation in rural areas, since the seaweed is washed ashore in the
aforementioned coastal regions such as Spain, Portugal, and the others.
Numerous women workers who do not participate in other community fishing activities
actively take part in seaweed harvesting and collecting.
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