“We proudly present a technology platform that is both highly functional and environmentally sustainable”
Speximo is founded by world leading experts in starch Pickering emulsions and has close collaboration with researchers from Lund University and Malmö University to explore the fundamental properties of the technology and its use in cosmetics, pharmaceutical, and food applications. To establish supreme emulsion and encapsulation systems within our patented platform, our services range from initial feasibility studies to full development projects to accommodate our customers every need and specific aims.
Speximo Evolution
Quinoa Starch
The exceptionally small granular particle size of quinoa starch sets it apart from other starches. Upon mixing oil with quinoa starch in water, the micron sized particles irreversibly adsorb to the interface between oil and water.
Pickering/Particle
Pickering particles are active in the interface between oil and water and stabilize oil droplets by forming a particle layer surrounding each oil droplet in the water phase. Quinoa starch form excellent Pickering/Particle emulsions.
EQMULSE & EQLIPSE
To create stable emulsions, Speximo modify the starch to increase the oil-water interface attachment. Further processing of the particle barrier creates a tight seal that securely encapsulate the contents within each droplet.
Speximo Goals
Management
Malin is one of the founders of Speximo. She gained experience of commercialization during her position as Associate Professor in Food Technology and is now dedicated to developing Speximo as a business on the market.