An Emulsifier is a molecule that assists in producing a smooth blend of two or more constituents which do not mix easily. It also prevents the constituents from separating. Emulsifiers have two separate ends – a hydrophilic end and a hydrophobic end. These are colloids that are widely used as additives while processing food. Food emulsifiers are used for protein and starch complexion, crystal modification, and crumb softening. In addition to these, bio-compatibility, the longer shelf life of emulsifiers are used to produce cosmetic products and hygiene products.

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Key findings/Recent News:

  • March 2018: Cargill Inc. launched a new range of de-oiled rapeseed lecithin range of emulsifiers, in order to fulfill the increasing demand for label-friendly products from consumers. The de-oiled lecithin rapeseed lecithin offers non-GMO and allergen free options to consumers and also provides them a cost-effective and label-friendly alternative to soy lecithin.
  • Mach 2017: Lonza customer care highlighted Polyaldo Emulsifiers and Preservatives portfolio at in-cosmetics Global 2017 that will grab the attention of a greater a number of customers.


The global emulsifiers market is exhibiting significant growth owing to the rising demand for low-fat, packaged convenience foods, which in turn, is increasing the demand for food emulsifiers. Hectic work schedules have encouraged the need for packaged food and this is leading to higher obesity levels. Therefore, increasing demand for trans-fat products is encouraging food processors to use emulsifiers in food products in order to reduce calories and fat content.

The demand for emulsifiers in food products is also driven by its rising adoption among people who are consuming food away from home and those who are more conscious about proper health and wellness. In addition to these, the rising demand for emulsifiers in several manufacturing processes is also a major factor that is driving the market demand. For instance, emulsifiers are used in plastics during the suspension polymerization process, in order to keep monomers suspended in water so as to produce plastic beads.

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However, stringent government rules and regulations related to the supply and manufacturing of certain emulsifiers may restrain the overall development of this market.

Emulsifiers Market Segmentation Scope

By Product Type

  • Lecithin
  • Mono & Diglycerides of fatty acid
  • Esters of monoglycerides of fatty acids
  • Polyglycerol Esters
  • Polysorbates
  • Polyglycerol Polyricinoleate,
  • Lactic esters of fatty acids.

By End User

  • Personal care and cosmetics
  • Food & beverages
  • Pharmaceuticals, and others.

Regions Covered in Emulsifiers Market Report are:

North America,U.S.,Canada,Mexico,Europe,U.K.,Germany,France,Spain,Italy,Rest of Europe,Asia Pacific,China,Japan,India,Thailand,Indonesia,Rest of APAC,LATAM,Brazil,Argentina,Rest of LATAM,Middle East Africa,South Africa,GCC,Rest of MEA

Company Profiles & Competitive Intelligence:

The major players operating in the global emulsifiers are Archer Daniels Midland (ADM), Akzo Nobel N.V, BASF SE, Cargill Incorporated, DowDuPont, Evonik Industries AG, Estelle Chemicals Pvt. Ltd., Kerry Group, Palsgaard, Lonza Group, Puratos, Royal DSM, and Solvay S.A., among others.

The players operating in the market are focusing on new product development, product launches, and strategies such as mergers and acquisitions, in order to grab greater customer attention.

Companies such as Gattefossé, in 2019, launched Emulium Illustro which is a water in oil (W/O) emulsifier. Emulium Illustro offers better stability and performance when compared to other W/O emulsifiers which are present in the market. The ingredient is convenient, flexible, and is also suitable for cold processing. In addition to this, the new ingredient helps in the formulation of fluid textures that are easier to apply on the skin, as it brings a hydrated and soft feel to it.

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