The xanthan gum research market is expected to exhibit a market value of USD 0.45 billion by the year 2021. This means that the market would witness a CAGR of 3.30% for the forecast period of 2021-2028. The rise in the market value can be attributed to its growing utilization in the food beverage industry as a thickening and stabilizer agent to prevent separation of ingredients, which is expected to drive the market growth.
Xanthan gum is a polysaccharide with numerous modern uses; it is well utilized as a typical food-added substance, a gelling agent in drug use, and an emulsifying substance in cosmetics. It is a successful thickening and stabilizer agent which keeps ingredients from separating once blended.
Xanthan gum is utilized to increase moisture maintenance limits and repress staling, bringing expanded shelf life of prepared items. Moreover, Consumers these days strongly incline toward gluten-free food items and as xanthan gum is an alternative to gluten, it makes this gum the unique ingredient and additionally, rising healthcare cost has led consumers to demand nutritional items which will encourage industry growth. According to European Union (EU), Annex II and III to Regulation (EC) No. 1333/2008 states that xanthan gum can be added to food items for infants under 12 weeks which can uplift the xanthan gum market.
However, the high cost associated with the gum can act as a restraint to the xanthan gum market. Also, the baked goods prepared with xanthan gum can have a sticky texture and a bland aftertaste that may not appeal to consumers. These challenges have diverted the baking industry's attention towards its substitute ingredient known as guar gum and chia seeds. The accessibility of guar gum and chia seeds as a substitute is one of the xanthan gum market limitations.
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