The global Starch Derivatives for Food Market is anticipated to expand at a substantial CAGR during the forecast period, 2020 – 2026. The growth of the market is attributed to the increase in derivatives in various food products such as bakery, dairy, and meat.


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The starch is one of the major derivatives on the basis of the versatility of function in the food industry. The derivatives are obtained from various sources such as tapioca, corn, rice, wheat, and potato which are widely used in various processed foods. Moreover, cellulose derivatives are also used in the processing of food for oil reduction. The derivatives are used in a food product to reduce production costs, ensure the consistency of product, improve product aesthetics, and extend shelf life.


Scope of the Report:

The report on the global Starch Derivatives for Food Market includes an assessment of the market, trends, segments, and regional markets. Overview and dynamics have also been included in the report.


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Segments Covered in the Report


The global Starch Derivatives for Food Market have been segmented on the basis of


By Types:

  • Maltodextrin
  • Glucose Syrup
  • Cyclodextrin
  • Hydrolysates
  • Sorbitol
  • Spray Dried Starch


By Application:

  • Food and Beverages
  • Paper
  • Feed
  • Pharmaceutical
  • Cosmetics


By Function:

  • Binding
  • Emulsifying
  • Thickening
  • Stabilizing


By Regions:

  • Asia Pacific
  • North America
  • Latin America
  • Europe
  • Middle East & Africa


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