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市場調查報告書

潔淨標示澱粉:加工,應用,產品及市場

Clean Label Starches: Process, Applications, Products and Markets - 2014

出版商 S.K. Patil & Associates, Inc. 商品編碼 298550
出版日期 內容資訊 英文 197 Pages
商品交期: 最快1-2個工作天內
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潔淨標示澱粉:加工,應用,產品及市場 Clean Label Starches: Process, Applications, Products and Markets - 2014
出版日期: 2014年04月01日 內容資訊: 英文 197 Pages
簡介

本報告提供全球潔淨標示澱粉(澱粉)的產業及市場--冷水膨脹(Cold Water Swelling)澱粉,物理性化工澱粉,酵素性化工澱粉3種--相關分析,彙整各種類相關資料,產品的特質和製造工程,主要用途和廠商、概要,生產量·市場價格趨勢,研究開發趨勢,今後的市場機會等資料,為您概述為以下內容。

物理修飾澱粉

第1章 摘要整理

第2章 物理修飾澱粉:加工及特徵概論

第3章 應用,主要的客戶及統一零售價格

第4章 市場,廠商,產品費及統一零售價格

  • 市場
  • 產品
  • 抗解澱粉(RS)及慢速消化澱粉(SDS)
  • 潔淨標示的機會:發行的新聞·報導

第5章 機會與趨勢

第6章 物理修飾澱粉,近幾年主要的調查,技術及市場開發活動

  • 摘要
  • 主要的專利

第7章 摘要

酵素修飾澱粉

第1章 摘要整理

第2章 加工及特徵概論

第3章 市場,廠商及產品

  • 市場
  • 潔淨標示應用的酵素產品·應用
  • 酵素修飾澱粉產品的銷售
  • 抗解澱粉(RS)及慢速消化澱粉(SDS)
  • SDS/SDC特徵

第4章 主要研究·技術的發展

  • 主要的偏好·序文
  • 酵素修飾澱粉主要的專利

第5章 摘要&參考資料

冷水膨脹(CWS)澱粉

第1章 摘要整理

第2章 冷水膨脹(CWS)及噴霧式烹調用澱粉

  • CWS/噴霧式烹調用澱粉的加工·特徵簡單的說明
  • 主要的特徵

第3章 應用,主要的客戶及▼價格分佈

  • 應用
  • 利用

第4章 市場,廠商產品的費·價格

  • 主要的CWS廠商·市場

第5章 產品:各製造廠商

第6章 機會與趨勢

第7章 CWS澱粉主要的調查,技術及市場開發活動

第8章 摘要

目錄

Title: Clean Label Starches: 1. Physically Modified Starches, 2. Enzyme Modified Starches & 3. CWS (cold water swelling) Starches Process, Applications, Products and Markets March 2014.

This timely 200 page Clean Label Starches Report is combination of three separate groups of starches; Physically Modified, Enzyme Modified and the CWS starches prepared as reports 1, 2 and 3 separate reports. All three reports are enhanced to include the latest development, applications and the market information. Food formulators, marketers and the R & D teams can develop excellent approaches in their clean label product development capabilities. Our in-depth researches, expert analysis in the areas of clean label starches has supported our clients, have helped technical and business professionals in R & D, marketing and purchasing make the right strategic decisions. Reports present most pertinent materials on the highest value modified starches mainly for food applications.

The three separate groups of reports 1, 2 and 3 present most pertinent material on this highest value modified starches mainly for food applications.

  • 1. Physically modified starches AND;
  • 2. Enzyme modified starches
  • 3. CWS - Cold Water Swelling Starches

1. Physically Modified Starch

This group of starch ingredients for clean label markets is well established. Physically modified starches that perform similar to chemically modified starches in food applications. Physically modified starches represent the greatest opportunity for growth in the starch industry. As the desire to provide cleaner labels or “pantry friendly” ingredients grows, there is a significant interest in these products by all major food manufacturers. Growth is driven by “Organic”, “Natural” and “Clean Label Foods”. New technologies and new products will continue to come to market going forward.

Physically modified starches represent a great opportunity for growth in the starch industry. As the desire to provide cleaner labels or “pantry friendly”, “clean label” ingredients increases, there is a significant interest in these products by all major food manufacturers.

2. Enzyme modified starches

Enzyme modified starches remain an active area in the functional modified starches. This group is projected to be the greatest area of growth in starch derivatives, mainly attributed to the demands of clean/simple label in foods going forward. Enzyme modification can be tailored to very specific properties because of specificity of enzyme attack and very selective modification of targeted food and industrial segment applications demands going forward. This starch category can also qualify for “clean label” products if chemical modification is not utilized with enzyme modification.

This group of starch introductions is very new. Depending on the food product categories we estimate the growth of 5 to as much as 10 % during 2013 and 2014 for all segments (several new product introductions). We estimate 2013 market as 3 million pounds with the growth estimated at 7 % 2015 to 2017 to ~ 13 million pounds for all food segments. We assigned this value based on the growing need for clean label starches, and aggressive technical/commercial strategies by current and new players entering this market. This is also enhanced by targeted enzyme function, the benefits, modification technologies and potential new sources of tailor made enzymes for specific applications including the RS, SDS/SDC for diebetes and gut health.

3. CWS - Cold Water Swelling Starch

The CWS starches are generally not clean label because their process involves alcohol treatment and certain chemical modifications e. g. Octenyl Succinic Anhydride. We have included this report because of their specialty applications and great interest in their use in the current new product trends that require flavor encapsulation and beverage emulsion, among others.

Table of Contents

REPORT SCOPE

INTRODUCTION

1. Physically Modified Starches

I. EXECUTIVE SUMMARY

II. PHYSICALLY MODIFIED STARCH - PROCESS AND PROPERTIES BRIEF DESCRIPTION

  • A. Process
  • B. Properties

III. APPLICATIONS, MAJOR CUSTOMERS AND PRICE POINTS

IV. MARKETS, MANUFACURERS, PRODUCT VOLUMES AND PRICE POINTS

  • A. Market
  • B. Products
  • C. Resistant Starch (RS) and Slowly Digestible Starch (SDS)
  • D. Clean Label Opportunities - Published News Articles

V. OPPORTUNITIES & TRENDS

VI. PHYSICALLY MODIFIED STARCH RECENT SELECTED RESEARCH, TECHNOLOGY AND MARKET DEVELOPMENT ACTIVITIES

  • A. Selected Abstracts
  • B. Physically Modified Starch Selected Patents

VII. SUMMARY

2. Enzyme Modified Starches

I. EXECUTIVE SUMMARY

II. PROCESS AND PROPERTIES BRIEF DESCRIPTION

III. MARKETS, MANUFACURERS AND PRODUCTS

  • A. Market
  • B. Products and Applications Enzymes in Clean Label Applications
  • C. Enzyme Modified Starch Product Launches
  • D. Resistant Starch (RS) and Slowly Digestible Starch (SDS)
  • E. Microbial Polysaccharides with SDS/SDC Properties

IV. SELECTED RESEARCH AND TECHNOLOGY DEVELOPMENTS IN ENZYME MODIFIED STARCHES

  • A. Selected References and Abstracts
  • B. Enzyme Modified Starch selected patents

V. SUMMARY & REFERENCES

3. CWS (cold water swelling) Starches

I. EXECUTIVE SUMMARY

II. COLD WATER SWELLING (CWS) AND SPRAY COOKED STARCH

  • A. CWS/Spray cooked starch process and properties brief Description
  • B. Selected Properties

III. APPLICATIONS, MAJOR CUSTOMERS AND PRICE POINTS

  • A. Applications
  • B. Uses
  • C. Major applications

IV. MARKETS, MANUFACURERS, PRODUCT VOLUMES & PRICES

  • A. Major CWS manufacturers and market

V. PRODUCTS BY MANUFACTURERS

VI. OPPORTUNITIES & TREND

VII. CWS STARCH SELECTED RESEARCH, TECHNOLOGY AND MARKET DEVELOPMENT ACTIVITIES

  • A. Selected Abstracts
  • B. Selected Patent Summaries

VIII. SUMMARY

GENERAL SUMMARY - Reports 1, 2, and 3

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