Emulsified flavors have broad development prospects and industry concentration is not high

Emulsified flavors are oil-in-water flavors obtained through emulsification and homogenization using surfactants such as glyceryl monostearate as emulsifiers, starch, pectin, sodium carboxymethyl cellulose, etc. as thickeners. Emulsified flavors are divided into edible flavors and non-edible flavors according to different product types.

Emulsified flavors mainly use surfactants such as soy lecithin, glyceryl monostearate, polyoxyxylene xylitol, sorbitan fatty acid esters, and anhydride stearate to emulsify. Pectin, agar, gelatin, seaweed Sodium acid acid, sodium caseinate, gum arabic, sodium carboxymethylcellulose, etc. play the role of emulsification stabilizer and thickener.

According to the “2023-2028 Emulsified Flavor Industry Market In-depth Research and Investment Prospect Forecast Analysis Report” released by the Industrial Research Center, emulsification Flavors are widely used in the food and cosmetics industries due to their advantages such as ease of use, low price, inhibiting volatilization of spices, and reducing production costs. Pastries, candies, ice cream, chocolate, hair creams, hair lotions and other products all require emulsified flavors. At the same time, because emulsified flavors can enhance the color, enhance the aroma, and increase the turbidity of the beverage, making the beverage infinitely close to the taste of natural juice, it has increasingly become an indispensable raw material for beverage production. In 2023, the size of my country’s spices and flavors market is expected to exceed 50 billion yuan. As my country’s fragrance and flavor industry continues to develop, production technology continues to improve, and product categories continue to be subdivided, the development prospects of emulsified flavors are broad.

From the perspective of the industry as a whole, due to the large variety of fragrance and fragrance products, the current concentration of my country’s fragrance and fragrance industry is not high. Most of them are small and medium-sized enterprises. The enterprises mainly focus on market segments. The difference in share is small. A single brand It is difficult to occupy a large market share. Among them, Huabao shares accounted for nearly 5%, Xinhecheng accounted for 4%, China Bolton accounted for more than 3%, and Aipu shares accounted for nearly 2%. From the perspective of the subcategory of emulsified flavors, the current domestic leading companies of emulsified flavors include Ningbo Weilong Flavors and Fragrances Co., Ltd., Deweifu Flavors Industrial Co., Ltd., Hangman Technology (Hangzhou) Co., Ltd., and Hengfeng Food Technology Co., Ltd. Company, Zhejiang Jubang High-tech Co., Ltd., Aipu Flavors Group Co., Ltd., etc.

The production of emulsified flavors requires multiple processes. Among them, electrostatic interaction, oil phase particle size, density difference between the two phases and interface adsorption attraction are the main factors affecting the stability of emulsified flavors. Accordingly, companies need to strictly follow the standards during the production process. During operation, adjust the density of the oil phase, select appropriate emulsification thickener and homogenization pressure, adjust the ionic strength of the system, etc. to ensure product quality and improve product stability.

Industry analysts said that with the improvement of the national economic level, more and more attention is paid to the aroma and taste of food and cosmetics. Higher requirements have been put forward for the product quality and variety of emulsified flavors. Emulsified flavor manufacturers need to conduct market research, continuously develop product processes, extend product types, cater to market demand, and improve their core competitiveness.