Global Cake Foaming Agent Market Growth 2025-2031
Description
The global Cake Foaming Agent market size is predicted to grow from US$ 260 million in 2025 to US$ 360 million in 2031; it is expected to grow at a CAGR of 5.5% from 2025 to 2031.
Cake oil is generally referred to as SP or SP cake oil. SP is derived from the first letter of the English word "Sponge Cake" for sponge cake, and in China, this type of product is not only referred to as SP. The biggest feature of SP is its high efficiency in initiating. By using SP with high efficiency and a simple one-step operation method, the manufacturing time of batter can be shortened and the stability of manufacturing can be achieved. Ultimately, it can make the industrialization and large-scale stable production of cakes possible. Cake oil, also known as cake emulsifier or cake foaming agent, is a semi transparent paste and belongs to the category of surfactants. It has dual functions of foaming and emulsifying. As a foaming agent, it can maintain the stability of the foam system and make the cake have a dense and loose structure; As an emulsifier, it can maintain the stability of oil and water, making their structure uniform and delicate. Directly adding it to the batter of cake and small pastry egg making method and stirring together can improve emulsification stability, enhance the mesh structure of gluten, retain moisture, prevent aging, and increase the softness of the product.
United States market for Cake Foaming Agent is estimated to increase from US$ million in 2024 to US$ million by 2031, at a CAGR of % from 2025 through 2031.
China market for Cake Foaming Agent is estimated to increase from US$ million in 2024 to US$ million by 2031, at a CAGR of % from 2025 through 2031.
Europe market for Cake Foaming Agent is estimated to increase from US$ million in 2024 to US$ million by 2031, at a CAGR of % from 2025 through 2031.
Global key Cake Foaming Agent players cover Palsgaard, DuPont, ADM, Cargill, BASF, etc. In terms of revenue, the global two largest companies occupied for a share nearly % in 2024.
LP Information, Inc. (LPI) ' newest research report, the “Cake Foaming Agent Industry Forecast” looks at past sales and reviews total world Cake Foaming Agent sales in 2024, providing a comprehensive analysis by region and market sector of projected Cake Foaming Agent sales for 2025 through 2031. With Cake Foaming Agent sales broken down by region, market sector and sub-sector, this report provides a detailed analysis in US$ millions of the world Cake Foaming Agent industry.
This Insight Report provides a comprehensive analysis of the global Cake Foaming Agent landscape and highlights key trends related to product segmentation, company formation, revenue, and market share, latest development, and M&A activity. This report also analyzes the strategies of leading global companies with a focus on Cake Foaming Agent portfolios and capabilities, market entry strategies, market positions, and geographic footprints, to better understand these firms’ unique position in an accelerating global Cake Foaming Agent market.
This Insight Report evaluates the key market trends, drivers, and affecting factors shaping the global outlook for Cake Foaming Agent and breaks down the forecast by Type, by Application, geography, and market size to highlight emerging pockets of opportunity. With a transparent methodology based on hundreds of bottom-up qualitative and quantitative market inputs, this study forecast offers a highly nuanced view of the current state and future trajectory in the global Cake Foaming Agent.
This report presents a comprehensive overview, market shares, and growth opportunities of Cake Foaming Agent market by product type, application, key manufacturers and key regions and countries.
Segmentation by Type:
Basic Type
Enhanced Type
Segmentation by Application:
Cake
Bread
Mooncake Skin
Others
This report also splits the market by region:
Americas
United States
Canada
Mexico
Brazil
APAC
China
Japan
Korea
Southeast Asia
India
Australia
Europe
Germany
France
UK
Italy
Russia
Middle East & Africa
Egypt
South Africa
Israel
Turkey
GCC Countries
The below companies that are profiled have been selected based on inputs gathered from primary experts and analysing the company's coverage, product portfolio, its market penetration.
Palsgaard
DuPont
ADM
Cargill
BASF
Kerry Group
Puratos
Bakels Group
Mitsubishi Chemical Corporation
Guangdong Cardlo Biotechnology
Guangzhou Puratos Food
Shanghai Hi-Road Food Technology
Guangzhou Kaiwen Food Development
Key Questions Addressed in this Report
What is the 10-year outlook for the global Cake Foaming Agent market?
What factors are driving Cake Foaming Agent market growth, globally and by region?
Which technologies are poised for the fastest growth by market and region?
How do Cake Foaming Agent market opportunities vary by end market size?
How does Cake Foaming Agent break out by Type, by Application?
Please note: The report will take approximately 2 business days to prepare and deliver.
Cake oil is generally referred to as SP or SP cake oil. SP is derived from the first letter of the English word "Sponge Cake" for sponge cake, and in China, this type of product is not only referred to as SP. The biggest feature of SP is its high efficiency in initiating. By using SP with high efficiency and a simple one-step operation method, the manufacturing time of batter can be shortened and the stability of manufacturing can be achieved. Ultimately, it can make the industrialization and large-scale stable production of cakes possible. Cake oil, also known as cake emulsifier or cake foaming agent, is a semi transparent paste and belongs to the category of surfactants. It has dual functions of foaming and emulsifying. As a foaming agent, it can maintain the stability of the foam system and make the cake have a dense and loose structure; As an emulsifier, it can maintain the stability of oil and water, making their structure uniform and delicate. Directly adding it to the batter of cake and small pastry egg making method and stirring together can improve emulsification stability, enhance the mesh structure of gluten, retain moisture, prevent aging, and increase the softness of the product.
United States market for Cake Foaming Agent is estimated to increase from US$ million in 2024 to US$ million by 2031, at a CAGR of % from 2025 through 2031.
China market for Cake Foaming Agent is estimated to increase from US$ million in 2024 to US$ million by 2031, at a CAGR of % from 2025 through 2031.
Europe market for Cake Foaming Agent is estimated to increase from US$ million in 2024 to US$ million by 2031, at a CAGR of % from 2025 through 2031.
Global key Cake Foaming Agent players cover Palsgaard, DuPont, ADM, Cargill, BASF, etc. In terms of revenue, the global two largest companies occupied for a share nearly % in 2024.
LP Information, Inc. (LPI) ' newest research report, the “Cake Foaming Agent Industry Forecast” looks at past sales and reviews total world Cake Foaming Agent sales in 2024, providing a comprehensive analysis by region and market sector of projected Cake Foaming Agent sales for 2025 through 2031. With Cake Foaming Agent sales broken down by region, market sector and sub-sector, this report provides a detailed analysis in US$ millions of the world Cake Foaming Agent industry.
This Insight Report provides a comprehensive analysis of the global Cake Foaming Agent landscape and highlights key trends related to product segmentation, company formation, revenue, and market share, latest development, and M&A activity. This report also analyzes the strategies of leading global companies with a focus on Cake Foaming Agent portfolios and capabilities, market entry strategies, market positions, and geographic footprints, to better understand these firms’ unique position in an accelerating global Cake Foaming Agent market.
This Insight Report evaluates the key market trends, drivers, and affecting factors shaping the global outlook for Cake Foaming Agent and breaks down the forecast by Type, by Application, geography, and market size to highlight emerging pockets of opportunity. With a transparent methodology based on hundreds of bottom-up qualitative and quantitative market inputs, this study forecast offers a highly nuanced view of the current state and future trajectory in the global Cake Foaming Agent.
This report presents a comprehensive overview, market shares, and growth opportunities of Cake Foaming Agent market by product type, application, key manufacturers and key regions and countries.
Segmentation by Type:
Basic Type
Enhanced Type
Segmentation by Application:
Cake
Bread
Mooncake Skin
Others
This report also splits the market by region:
Americas
United States
Canada
Mexico
Brazil
APAC
China
Japan
Korea
Southeast Asia
India
Australia
Europe
Germany
France
UK
Italy
Russia
Middle East & Africa
Egypt
South Africa
Israel
Turkey
GCC Countries
The below companies that are profiled have been selected based on inputs gathered from primary experts and analysing the company's coverage, product portfolio, its market penetration.
Palsgaard
DuPont
ADM
Cargill
BASF
Kerry Group
Puratos
Bakels Group
Mitsubishi Chemical Corporation
Guangdong Cardlo Biotechnology
Guangzhou Puratos Food
Shanghai Hi-Road Food Technology
Guangzhou Kaiwen Food Development
Key Questions Addressed in this Report
What is the 10-year outlook for the global Cake Foaming Agent market?
What factors are driving Cake Foaming Agent market growth, globally and by region?
Which technologies are poised for the fastest growth by market and region?
How do Cake Foaming Agent market opportunities vary by end market size?
How does Cake Foaming Agent break out by Type, by Application?
Please note: The report will take approximately 2 business days to prepare and deliver.
Table of Contents
120 Pages
- *This is a tentative TOC and the final deliverable is subject to change.*
- 1 Scope of the Report
- 2 Executive Summary
- 3 Global by Company
- 4 World Historic Review for Cake Foaming Agent by Geographic Region
- 5 Americas
- 6 APAC
- 7 Europe
- 8 Middle East & Africa
- 9 Market Drivers, Challenges and Trends
- 10 Manufacturing Cost Structure Analysis
- 11 Marketing, Distributors and Customer
- 12 World Forecast Review for Cake Foaming Agent by Geographic Region
- 13 Key Players Analysis
- 14 Research Findings and Conclusion
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