A colloid, also called a colloidal system, is a chemical system that features very fine particles suspended in a continuous medium. Hydrocolloids, as the name indicates, are colloidal long-chained polymeric systems made of fine particles and dispersed in water. Depending on how much water has been used, hydrocolloids could occur in the form of either gels or sols.
Given their physical attributes, hydrocolloids are used in numerous applications. Their range of application in the food industry is especially wide because they carry the capability to modify the rheology of virtually any system to which they're added. The other main applications of hydrocolloids are seen in the cosmetics and pharmaceuticals sector.
The global Food Hydrocolloids industry has a rather high concentration. The major manufacturers are concentrated in North America, China, Europe and India, such as Hindustan Gum & Chemicals Ltd , JM Huber Corp (CP Kelco), Ingredion, Dupont, Cargill and Kerry Group. At present, Hindustan Gum & Chemicals Ltd is the world leader, holding 8.36% production market share in 2017.
In 2017, the global Food Hydrocolloids consumption market is led by Europe and Europe is the largest region consumption market, accounting for about 32.69% of global consumption of Food Hydrocolloids.
Food Hydrocolloids can be mainly divided into Guar gum, Carboxymethyl cellulose and other cellulose ethers and Gelatin which Guar gum captures about 32.29% of Food Hydrocolloids market in 2017. According to our research and analysis, manufacturers from USA are the major leaders in the international market of Food Hydrocolloids.
Global market is expected to witness significant growth on account of rising applications, so in the next few years, Food Hydrocolloids consumption will show a trend of steady growth.

According to this study, over the next five years the Food Hydrocolloids market will register a 6.5% CAGR in terms of revenue, the global market size will reach USD 5750 million by 2024, from USD 3950 million in 2019. In particular, this report presents the global market share (sales and revenue) of key companies in Food Hydrocolloids business, shared in Chapter 3.

This report presents a comprehensive overview, market shares, and growth opportunities of Food Hydrocolloids market by product type, application, key manufacturers and key regions and countries.

This study considers the Food Hydrocolloids value and volume generated from the sales of the following segments:

Segmentation by product type: breakdown data from 2014 to 2019, in Section 2.3; and forecast to 2024 in section 11.7.
Agar
Alginates
Carboxymethylcellulose and Other Cellulose Ethers
Carrageenan
Gelatin
Gellan Gum
Guar Gum
Gum Acacia (Gum Arabic)
Locust Bean Gum
Segmentation by application: breakdown data from 2014 to 2019, in Section 2.4; and forecast to 2024 in section 11.8.
Beverage
Dressing/Sauce
Jelly/Pudding
Dairy Products
Ice Cream
Soup
Processed Meat

This report also splits the market by region: Breakdown data in Chapter 4, 5, 6, 7 and 8.
Americas
United States
Canada
Mexico
Brazil
APAC
China
Japan
Korea
Southeast Asia
India
Australia
Europe
Germany
France
UK
Italy
Russia
Spain
Middle East & Africa
Egypt
South Africa
Israel
Turkey
GCC Countries

The report also presents the market competition landscape and a corresponding detailed analysis of the major vendor/manufacturers in the market. The key manufacturers covered in this report: Breakdown data in in Chapter 3.
JM Huber Corp(CP Kelco)
Ingredion
Dupont
Cargill
Kerry Group
Ashland
Hindustan Gum & Chemicals Ltd
Kraft Foods Group Inc.
DSM
Jai Bharat Gum & Chemicals Ltd
Fufeng
Meihua
Caremoli Group
Behn Meyer
Iberagar

In addition, this report discusses the key drivers influencing market growth, opportunities, the challenges and the risks faced by key manufacturers and the market as a whole. It also analyzes key emerging trends and their impact on present and future development.

Research objectives
To study and analyze the global Food Hydrocolloids consumption (value & volume) by key regions/countries, product type and application, history data from 2014 to 2018, and forecast to 2024.
To understand the structure of Food Hydrocolloids market by identifying its various subsegments.
Focuses on the key global Food Hydrocolloids manufacturers, to define, describe and analyze the sales volume, value, market share, market competition landscape, SWOT analysis and development plans in next few years.
To analyze the Food Hydrocolloids with respect to individual growth trends, future prospects, and their contribution to the total market.
To share detailed information about the key factors influencing the growth of the market (growth potential, opportunities, drivers, industry-specific challenges and risks).
To project the consumption of Food Hydrocolloids submarkets, with respect to key regions (along with their respective key countries).
To analyze competitive developments such as expansions, agreements, new product launches, and acquisitions in the market.
To strategically profile the key players and comprehensively analyze their growth strategies.