Partially Hydrogenated Oils Market Size, Share, Industry, Forecast and outlook (2024-2031)

Global Partially Hydrogenated Oils Market is segmented By Product (Thermal Flow Meter, Differential Pressure Flow Meter, Coriolis Mass Flow Meter), By Fluid (Liquid, Gas, Solid), By Material (Exotic Alloys, Stainless Steel, Others), and Region (North America, Latin America, Europe, Asia Pacific, Middle East, and Africa) – Share, Size, Outlook, and Opportunity Analysis, 2023-2030

Partially Hydrogenated Oils Market Overview

180 pages report analyses the Partially Hydrogenated Oils Market Share, Growth and Analysis. The Global Partially Hydrogenated Oils Market is expected to grow at a high CAGR during the forecast period (2023-2030). Partially hydrogenated oils are manufactured by reacting vegetable oil or other fats with hydrogen in the presence of a catalyst. During the reaction, the carbon double bonds are dismantled, forming a solid fat that increases the melting point of the ingredient. It results in incomplete hydrogenation, which partially converts the oil to trans isomers, leading to the formation of trans fat. Competitive rivalry Cargill Inc., AAK AB, Bunge Ltd and others operating in the market.

Partially Hydrogenated Oils Market Scope

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Partially Hydrogenated Oils Market Dynamics and Trends

• Fast-paced economic development has hastened industrialization and urbanization, especially in emerging countries of the Asia-Pacific.
• It has led to profound socio-economic changes that have radically altered consumers' lifestyles and choices. Globalization has led to the proliferation of different cultures and has altered people's diets.
• The biggest change in global dietary preferences is the increasing consumption of ultra-processed food products. Hectic lifestyles and packed work schedules have reduced the time available for cooking food from scratch. Therefore, it has increased demand for ready-to-cook and ready-to-eat processed foods.
• Food processing companies are also expanding their product portfolios to include new types of processed food preparations at various price points in response to growing demand.
• Food processing companies generally utilize the cheapest possible ingredients to keep prices low and attract more customers.
• Therefore, partially hydrogenated oils are used as a cheaper source of fat in processed food production rather than more expensive sources such as butter. Nearly all commercially made baked goods, such as cakes, biscuits, and pies, use partially hydrogenated oils as a primary fat source.
• The increasing global consumption of processed foods is a key driver for the global partially hydrogenated oils market.

Partially Hydrogenated Oils Market Segment and Shares Analysis

By Application

• The global partially hydrogenated oils market for the bakery products segment was US$ XX Million in 2021 and is expected to reach US$ XX Million by 2029, growing with a CAGR of XX% between 2022 and 2029.
• Bakery products include rolls, bread, biscuits, pies, pastries, and muffins, which are generally prepared from wheat or rice flour. Bakery products can be savory and sweet.
• Fats are primarily used in bakery products as a leavening agent and to promote moistness and soft texture. In breadmaking, fats are used as dough lubricants to help the rising of the loaf and soften the crust. Traditionally animal-based fats such as duck fat, tallow, and lard or vegetarian fats such as butter and coconut oil were used in bakery products. However, these fats were expensive and their supply was uncertain, making bakery products high-value items.
• Starting from the latter half of the 20th century, partially hydrogenated oils started displacing animal fats as the primary source of fat in bakery products.
• Partially hydrogenated oils are easy to manufacture, removing supply constraints and making them highly economical for commercial applications.
• Nearly all major commercially produced bakery goods such as cakes, biscuits, pie crusts, bread, and muffins use shortening made from partially hydrogenated vegetable oils.
• The growing consumption of processed foods is likely to increase demand for partially hydrogenated oils from bakery goods producers.