Canola Lecithin Market: Market Introduction
Lecithin is manufactured by purifying and extracting phospholipids from naturally occurring products such as eggs, sunflower, canola seeds, and soybeans. Lecithin has a variety of empathies for oil and water. Its low production cost makes that invaluable in a broad range of manufacturing processes. Lecithin is a natural complex mixture of acetone-insoluble phosphatides that consists mainly of phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, and phosphatidic acid, as well diverse amounts of other substances such as triglycerides, fatty acids, and carbohydrates.
Canola lecithin is derived from rapeseed. The oil-rich content of the canola seed makes canola lecithin a supreme ingredient for a variety of food applications. Canola lecithin is a viscous fluid with a green-brown appearance. It is soluble in hexane, toluene, chlorinated hydrocarbons, in addition to oils and fats. Canola lecithin is commonly used in the preparation of a wide range of food products, medications, and cosmetics. Canola lecithin extends the shelf life of the food, medication and cosmetic products and also act as an emulsifier. Canola lecithin used as a cholesterol reducer and used to prevent digestive issues. Canola lecithin is used to improve the immune system particularly in people with diabetes.
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Canola Lecithin Market: Market Participants
Some of the market participants dominating the global Canola Lecithin market identified across the value chain include Cargill, Ciranda, Austrade Inc., Lecico, American Chemie, European Ingredients Supply & Services B.V., Archer Daniels Midland, Naturz Organics, Sternchemie GmbH & Co. KG, Lipoid, BungeMaxxamong among the other Canola Lecithin manufacturers.
Canola Lecithin and its Properties:
Canola lecithin is proposed for addition to foods as a nutritional ingredient and as an emulsifier, extrusion aid, wetting agent, releasing agent, low-flavor binding material, high-quality dietary fat source, and a viscosity modifier. Canola lecithin is not considered as a major food allergen in food products and also helps food manufacturers to help in delivering non-GMO and may be organic food products.
Due to its exceptional emulsifying and dispersing functionality canola lecithin is used in a variety of food products such as convenience food, confectionary, and chocolates. Food manufacturers can easily use canola lecithin in their food products with very few adaptions. Canola lecithin used as emulsification, stabilization, softening, wetting, blending aid, and neutral color and flavor agent in a wide range of food products due to its versatile functionality.
Canola Lecithin Market: Market Dynamics
Canola lecithin is a plant-based food ingredient used in a variety of food products. Increasing awareness about health and natural plant-based food products leads to an increase in the demand for canola lecithin in the near future. Increasing vegan and vegetarian population demanding more plant-based, non-GMO, and natural food products, which is expected to boost the canola lecithin market globally. Increasing awareness about the negative impact of animal-derived food products on health leads to an increase in the demand for plant-based food ingredients such as canola lecithin in the global market.
Canola Lecithin Market: Segmentation
On the basis of the available grades, the global Canola Lecithin market has been segmented as:
- Standard
- Extra filtered
- Bleached
- Hydrolyzed
On the basis of Form, the global Canola Lecithin market has been segmented as:
- Powder
- Liquid
On the basis of applications, the global Canola Lecithin market has been segmented as:
- Food and Beverages
- Bakery
- Confectionery
- Convenience foods: soups, sauces, etc.
- Dairy
- Cosmetic
- Pharmaceutical
- Animal feed
- Industrial
On the basis of application, the global Canola Lecithin market has been segmented as:
- Wetting
- Emulsification
- Softening
- Stabilization
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Opportunities for Participants in the Canola Lecithin Market
Canola lecithin has excellent emulsification and stabilizing properties over other lecithins, this is the best opportunity for manufacturers to provide more natural and plant-based food ingredient in the market. Enhanced emulsification, dispersing, softening, and wetting properties of the canola lecithin can assist in increasing the use of it in a wide range of applications in different industries. On the nutrition front, canola derived lecithin contains a high amount of alpha-linolenic acid, thus providing a large amount of important omega-3 fats.
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