Speximo provide starch based particles in an extremely small granular form. These particles can stabilize emulsions due to a specific treatment process increasing the ability to attach to the oil-water interface. Speximo mainly utilizes starch from quinoa (Chenopodium quinoa), a plant native to the Andes. The raw material can be provided as normal, eco, and/or fair trade.
Starch is naturally present as small particles within the quinoa grains. Quinoa starch has unique properties, one is the small particle size, 0.5-2.5 µm in diameter. Speximo´s treated particles have excellent emulsifying capacity. The resulting emulsion drops are uniform and extremely stable. Others have attempted to stabilize emulsions using more traditional starch granules and failed; therefore, this had previously been considered to be impossible among many scientists.
Electron microscope images from different starch types; 10 µm:↔; x1,000
|Maize/Corn: Normal starch||Rice: Small starch||Quinoa: Extremely small strach ✓|
Traditional starches such as maize, wheat or potato, or even rather small starches such as rice or oat, are comparably very large and cannot be used as stabilizing particles without additional processing. These processes commonly suffer from low yields, high processing costs and/or harsh chemical treatments. Speximo has a process for separating the starch from the seeds and treat them that is regarded environmental friendly.
The Quinoa plant is a pseudo cereal native to the Andes. It has been an important food crop for the last 5000 years, called the “mother grain” by the Incas, often eaten as a side dish like rice. Quinoa generally grows at high altitudes such as in Bolivia, Peru, and Chile; and in temperate climates like Colorado, USA and Saskatchewan, Canada.
Quinoa can be organically grown, often by fair-trade co-operatives, and the starch isolated from these specific sources is 100% organic. Compared to synthetic particles, Quinoa provides a much cheaper raw material and is bio-degradable, with a better consumer acceptance.