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Modified Starch Market Analysis - By Raw Materials (Corn, Tapioca, Potato, Wheat) By Application (Animal Feed, Pharmaceuticals, Food & Beverages, Cosmetics) By Function (Thickening, Stabilizing, Emulsifying, Binding) - Forecast (2015-2020)

  • April 2015
  • 180 pages
  • Industry ARC
Report ID: 3493400

Summary

Table of Contents

Starch is a carbohydrate consisting of large number of glucose units joined by glycosidic bonds. This starch is modified by physical, chemical and biotechnological means. Modified starches are used in many bio-plastic, food, bio-fuels and industrial applications. Modified starches are used as thickeners as they provide stable viscosity and homogeneity under varying pH conditions, freezing and high heat conditions.

This starch can be modified considering its physical and chemical properties such as transparency, stability, texture, through 2020.viscosity and film-formatting. Modified starch market is estimated to grow at a CAGR of 3.9%.

The Global Market for Modified Starch can be broadly Segmented on the basis of
Raw Material
Function Type and
Applications
The report discusses about Modified starch market by raw materials such as corn, tapioca, potato, wheat along with its uses for thickening, stabilizing, emulsifying and binding for the end user industries such as food & beverages, pharmaceuticals, ceramics and construction, paper & glue, weaving & textile, colors & printing and others

Market size and forecast is provided for the regions of
APAC
Europe
North America and
RoW
A detailed qualitative analysis of the factors responsible for driving and restraining growth of the Modified Starch market and future opportunities are provided in the report. This report on the Global Modified Starch Market identifies many such insights and M&A opportunities, besides providing a detailed analysis of the market.

Please note: this report requires certain updates. We have all the information available but require 2 business days to complete the process and ensure it is as up-to-date as possible.


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