As per the latest industry report the Xanthan Gum Market in the food & beverages segment is estimated to register the highest growth rate, in terms of revenue, registering a CAGR of 6.2% from 2017 to 2023.
In 2016, Asia-Pacific dominated the global market. Because of the increase in processed foods production and developments in oil & gas production in China and India, the growth rate is expected to be higher for the next 2 years.
Additionally, the government policies and foreign investments in the oil & gas sector in the region are anticipated to boost the xanthan gum market in the foreseeable future.
North America is the second leading region, which is expected to register a CAGR of 5.8% in terms of revenue.
Food & beverages is the leading application segment in the xanthan gum market, where xanthan gum is used in a wide range of food products, such as sauces & dressings, meat & poultry products, bakery products, confectionery products, beverages, dairy products, and others. It offers excellent water-binding stability, storage stability, and aesthetic appeal in food processing when used in small concentrations.
Since Guar gum is a substitute for Xanthan gum, India’s market potential for Guar gum is, therefore, likely to improve for the next 2 years.
Both Xanthan Gum and Guar gum are frequently required for gluten-free recipes. Both serve the same general purpose as thickeners and emulsifiers.
There is a difference between these two products regarding their origin. Guar gum is made from a seed native to tropical Asia, while xanthan gum is made by a microorganism called Xanthomonas Campestris.
For recipes involving citrus, it is advisable to use xanthan gum or increase the amount of guar gum used. Guar gum is obtained from the grounded endosperm of the guar crop, and Rajasthan contributes nearly 72% of the world’s guar production. Guar gum is used largely in food and industrial applications.
