With change in people lifestyle, busy schedule, and health concern worldwide, people are inclining towards processed foods for food safety and storage. Processed food such as cooked, dried, canned, frozen food need some release agents that aid in the separation of food from pan, tray and other packaging materials. Now a days for food production release agents are indispensable. Release agents are substances that eliminate the bonding between two surfaces. Release agents have a moist surface and tendency of stickiness. Release agents are used for release of rolls and breads, high sugar baked food, dry baked goods, perforated sheets, and baking sheets.
Moreover, release agents are also used for moulds coated with teflon which will increase the service life of coating. Release agents such as white mineral oils, acetylated, monoglycerides, stearic acid, and polyethylene glycols are applied for food processing equipment especially for assemblies that directly contact with food substances. In baking process, the release agent is an essential component with diverse physical properties that are used for different stages of baking process. It is important to have a proper selection of a release agent to provide a thin, consistent, and oil film around the processed food.
Release agents market are witnessing maximum growth owing to good physical stability, release agents are easy to apply by spraying, increasing use of natural or organic agents which have a favorable impact on release agents and demand for bakery products. Moreover, changing in the eating habits, and growing industrial food productions are some other factors expected to flourish the Release Agents market. However, risk of release agent’s reaction with the food or surface of the pan, detrimental effect on the taste and odor of food, allergenic substances in release agents and stringent government regulations for health & safety may hamper the growth of release agents market in near future.
Based on application, bakery release agent is classified into various categories such as trough grease, divider oil, bread pan oil, pan grease and specialty release agents which helps to eliminate sticking points, make the mould or tray hydrophobic, and form an uninterrupted film between the surfaces. The use of fatty acid in vegetable oil helps in oxidation stability and has a propensity to polymerization. Moreover, hydrogenated and animal fats are hardly used in release agents. Based on composition, waxes & emulsified waxes have a good release action which controls the viscosity of release agents, and improved distribution of the release agents on the surface. It also reduces the risk of resinification and avoid turbidity of oil.
Depending on geographic region, Release Agents market is segmented into seven key regions: North America, Latin America, Eastern Europe, Western Europe, Asia Pacific, Japan, and Middle East & Africa. Asia Pacific dominates the Release Agents market followed by Europe, Japan and North America owing to food technological advancement, high awareness, and high consumption of processed foods. Asia Pacific, Middle East and Africa hold huge potential and shows substantial growth in terms of rising demand for bakery products such as pastries, breads, cakes and biscuits, growing stand of living, increasing health awareness along with increasing disposable income and rising demand for processed food. Key players of Release Agents market are Par-Way Tryson, AAK AB, Associated British Foods Plc, Avatar Corporation, Archer Daniels Midland Company, and Mallet & Company.
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