Glucose, Dextrose, and Maltodextrin Used as Starch Derivatives Gaining Popularity in the Convenience Food and Fast Food Markets
Starch derivatives are produced enzymatically, physically, or organically to alter the characteristics of native starch. Glucose, dextrose, and maltodextrin are among the major starch derivatives used.
Glucose (syrup and solid) is a sweetener used in a range of food products. It is produced from the hydrolysis of starch. It has a DE (dextrose equivalent) value of 20–98, which makes it sweeter than maltodextrin. Glucose (syrup and solid) with more than 90% glucose is used in industrial fermentation, while the glucose (syrup and solid) used for food applications has different quantities of glucose, ranging from 10% to 43%, depending on the grades.
Dextrose is a dextrorotatory form of glucose. It is used in baking products such as cake blends and toppings, snack food items such as cookies, and desserts such as custards and sherbets.
Maltodextrin is a moderately sweet or flavorless sugar, which is easily digestible, and is absorbed as rapidly as glucose. It has a DE of 3–20. The higher the value of DE, the sweeter is the product, and shorter is the glucose chain. The DE of maltodextrin helps in determining the application for which it will be used.
In medium DE maltodextrin, the dextrose equivalent (DE) ranges from 11–20. This type of maltodextrin is neutral in smell and slightly sweet in taste. It is produced through the hydrolysis of starch and does not exceed 20 DE. In the food & beverage industry, it provides low sweetness in the product and acts as a good thickening agent. In low DE maltodextrin, the dextrose equivalent (DE) ranges from 3–10. It is used to improve the mouthfeel and balance the texture in food applications such as sauces, beverages, flavors, aromas, and dry mixes.
Glucose, dextrose, and maltodextrin perform numerous functions and hence find applications in various industries. They act as thickening agents and stabilizers in the food & beverage industry and as key ingredients in the pharmaceutical industry by performing the function of a binder in the production of tablets. These are also used as emulsifiers in the personal care & cosmetics industry.
According to a recent study by MarketsandMarkets, the global glucose, dextrose, and maltodextrin market is projected to grow at a CAGR of 7.0% during the forecast period (2018–2023), to reach USD 51.87 billion by 2024.
In 2017, Asia Pacific led the global glucose, dextrose, and maltodextrin market and accounted for largest share. The region is projected to be the fastest-growing in the global glucose, dextrose, and maltodextrin market during the forecast period. The main countries contributing toward the growth of the regional market include China, India, and New Zealand. The rapidly growing convenience food and personal care industries in the Asia Pacific region have led to an increase in the consumption of glucose, dextrose, and maltodextrin products.
What’s Driving the Growth of the Glucose, Dextrose, and Maltodextrin Market?
Some of the key drivers fueling the demand for the adoption of these derivatives in the food & beverage industry are highlighted below:
- The rise in demand for glucose and maltodextrin in the beverage industry can be attributed to their characteristic as a sweetener. The growth of the beverage industry is mainly attributed to the increase in disposable income of consumers in developing regions such as Asia Pacific and South America. Since the economies are improving in these regions, the consumption capacity of consumers has increased, which has led to a rise in demand for aerated drinks — such as soft drinks and carbonated drinks — and non-aerated drinks. Glucose syrup is used as a sweetener in aerated and non-aerated drinks; it provides taste, texture, and the required energy for the human body. Furthermore, the demand for maltodextrin is expected to increase over the next six years as it is used as a thickening and filling agent in beverages and is one of the key elements in sports drinks.
- Starch sweeteners are used as stabilizers and thickeners in food applications and have more functional properties than that of native starch. On the other hand, maltodextrin is widely used in sports drinks and energy drinks. Recent research studies have stated that maltodextrin mixed with fructose enhances the energy levels in the body and therefore, energy drinks and bars that have a mixture of maltodextrin as a carbohydrate along with fructose should be preferred by consumers during physical training sessions. Food is the major application segment for glucose and maltodextrin; however, with the increased focus on R&D activities, the applications are expected to broaden in the near future. Treated or modified starch finds application in pharmaceuticals, paper making, and personal care.
- Changes in lifestyles and rapid urbanization have resulted in an increased demand for more processed and convenience foods, which has led to the growth of the glucose, dextrose, and maltodextrin market. Processed foods use starch in sophisticated systems; this, in turn, is expected to drive the demand for starch and its derivatives. Busy schedules of people have led to high consumption of ready-to-eat, fast food, and beverage products, subsequently driving the demand for glucose syrups, dextrose, and maltodextrin, which are used for adding the required sweetness and texture.
Leading Companies in the Glucose, Dextrose, and Maltodextrin Market
The major players in the glucose, dextrose, and maltodextrin market are as follows:
- ADM (US)
- Grain Processing Corporation (US)
- Ingredion (US)
- Avebe Group (Netherlands)
- AGRANA (Austria)
- Tereos (France)
- Tate & Lyle (UK)
- Global Sweeteners Holdings (China)
- Cargill (US)
- Gulshan Polyols (India)
- ROQUETTE (France)
- Fooding Group Limited (China)
To achieve growth in the glucose, dextrose, and maltodextrin market, market players are focusing on expansions & investments, acquisitions, joint ventures, partnerships, agreements, and new product launches.
The demand for glucose, dextrose, and maltodextrin in the food & beverages segment is expected to witness significant growth in the near future as major food & beverage companies are expected to increase the application of these derivatives due to their multiple benefits, including their role as sweeteners, binders, emulsifiers, and thickening agents. In terms of products, the glucose segment is estimated to dominate the glucose, dextrose, and maltodextrin market as glucose syrup is widely used in food & beverages, pharmaceuticals, and personal care products. In the confectionery industry, it is used as a doctoring agent to prevent crystallization and impart uniformity to the product. It also has a wide application range in bakery products. Liquid glucose is used in the production of cough syrups and antacid suspensions in the pharmaceutical industry. In the personal care products industry, glucose acts as a flavoring agent, humectant, and skin conditioning agent. The growth of these industries drives the market for glucose.
The glucose, dextrose, and maltodextrin market is concentrated with leading companies such as ADM (US), Ingredion (US), AGRANA (Austria), Tate & Lyle (UK), Cargill (US), ROQUETTE (France), and Tereos (France). These leading players have adopted strategies such as expansions & investments, new product launches, acquisitions, joint ventures, partnerships, and agreements to explore new and untapped markets, expand in local areas of emerging markets, and develop a new customer base for long-term client relationships.
Author Details:
Abhishek Dhar
Senior Research Associate — Food, Beverage, Animal Feed & Agriculture
Email: [email protected]
Nagesh Manepalli
Head- Food, Beverage, Animal Feed & Agriculture
Email: [email protected]
MarketsandMarkets Research Pvt. Ltd.
Website: www.marketsandmarkets.com
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