Trecomex OSA has excellent emulsion stabilizing properties and can replace egg partly or completely in mayonnaise and dressings, making it allergen-free and vegan. Only a low dosage is required which makes Trecomex OSA very cost-efficient.
Using the Trecomex OSA-starches offers several benefits in oil in water emulsion systems and other type of applications with a need of stabilizing oil or fats
- Replacing egg and milk proteins, enable allergen free and vegan products
- Cost effective – used in low dosages
- Create stable oil in water emulsion systems
- Process tolerant and suitable in both hot and cold processes
- Tolerant to low pH
- Solutions to provide either creamy or firm texture
- Improve body and mouthfeel
- Neutral taste and colour
- Allergen free and GMO free
Different grades of the Trecomex OSA-starches are available. Trecomex OSA based on potato starch has an ability to provide firmness in the application. The waxy maize products does not add viscosity and give a more creamy texture to the final product. The Trecomex OSA-starches are often combined with other starches to provide texture and viscosity.
