Global Antistaling Agent Market Insights and Forecast to 2027

Baked products are digestible and nutritious food and in some selected area it is adopted as staple food and is consider as appropriate food. During storage, like many foods made from starch, baked food can be stale easily even in moist and refrigerated environment. The antistaling agents are the substances which are used to retard the staling and to maintain the moisture in the baked goods. The antistaling agent are generally monoglycerides, diglycerides, wheat gluten, glycerolipids, enzymes, and wheat gluten. 

Market Analysis and Insights: Global Antistaling Agent Market
The global Antistaling Agent market is valued at US$ XX million in 2019. The market size will reach US$ XX million by the end of 2026, growing at a CAGR of XX% during 2021-2026.

Global Antistaling Agent Scope and Market Size
Antistaling Agent market is segmented by Type, and by Application. Players, stakeholders, and other participants in the global Antistaling Agent market will be able to gain the upper hand as they use the report as a powerful resource. The segmental analysis focuses on sales, revenue and forecast by Type and by Application for the period 2016-2027.

Segment by Type
Monoglycerides
Diglycerides
Wheat Gluten
Glycerolipids
Others

Segment by Application
Cakes
Pastries
Bread & loaves
Others

By Company
Penta Manufacturing Company
Huzhou Nanxun Shengtao Botanical
Shaanxi TOP Pharm Chemical
Shaanxi Tianrun Phytochemical
Zhejiang Yiwan Biotechnology
Lasenor

By Region
North America
U.S.
Canada
Europe
Germany
France
U.K.
Italy
Russia
Asia-Pacific
China
Japan
South Korea
India
Australia
Taiwan
Indonesia
Thailand
Malaysia
Philippines
Vietnam
Latin America
Mexico
Brazil
Argentina
Middle East & Africa
Turkey
Saudi Arabia