Market Research Report
Alpha-Amylase Baking Enzyme Market Analysis By Source [Fungi, Bacteria (Maltogenic, G4), Plant-Based], By Application (Breads, Cookies & Biscuits, Desserts) And Segment Forecasts To 2024
|Published by||Grand View Research, Inc.||Product code||361261|
|Published||Content info||93 Pages
Delivery time: 2-3 business days
|Alpha-Amylase Baking Enzyme Market Analysis By Source [Fungi, Bacteria (Maltogenic, G4), Plant-Based], By Application (Breads, Cookies & Biscuits, Desserts) And Segment Forecasts To 2024|
|Published: May 25, 2016||Content info: 93 Pages||
The global alpha-amylase baking enzyme market is expected to reach USD 320.1 million by 2024, according to a new report by Grand View Research, Inc. Alpha-amylase is used as an important ingredient for the production of baked goods in order to increase the sugar and dextrin content in the finished product. Increasing importance of enzymes as functional additives in food & beverage applications on account of attributing features including good emulsification properties and self-stabilization effects is expected to remain a crucial factor over the next eight years.
Plant-based alpha-amylase demand was 1,682.6 tons in 2015. Plant-based extracts derived from rice, tobacco leaves, corn, potato and beetroot are also used as a sources for the production of alpha-amylase. Over the past few years, the research institutes of the U.S. and Canada have introduced numerous publications pertaining to the development of alpha-amylase from DNA sequences of these species.