Octenyl succinic anhydride (OSA) modifies starch through esterification, endowing it with amphiphilic properties (both hydrophilic and lipophilic). Its core applications are concentrated in the food, pharmaceutical, daily chemical, and industrial sectors, particularly excelling in emulsion stabilization and microencapsulation. Specific application scenarios and effects are as follows:

Core Application Scenarios and Functions

Food Emulsion Stabilizer

Used in dairy beverages, yogurt, plant-based protein drinks, salad dressings, coffee creamers, etc., to prevent fat from rising and protein flocculation, improving system stability and smoothness. The typical addition level is 0.5%-5%.

In frozen dumplings, ice cream, and other products, it can reduce freezing cracking rate, inhibit ice crystal growth, and improve texture and anti-aging properties.

Microencapsulation Wall Material (Core Application)

Replacing gum arabic, it encapsulates flavorings, colorings, oils (such as fish oil and wheat germ oil), vitamins, etc., improving stability, masking off-flavors, and achieving sustained release. Encapsulation efficiency can reach over 98%.

Used for the microencapsulation of functional ingredients (such as curcumin), improving bioavailability and storage stability.

Thickening and Texture Improvement

Provides uniform consistency in jellies, sauces, and puddings, prevents layering, and enhances shear and freeze-thaw stability.

Used in low-fat foods to mimic the texture of fat and optimize product quality.

Other Industrial Applications

Pharmaceuticals: Serves as a matrix for drug-release microspheres, controlling release rates and improving biocompatibility.

Chemicals and Paper: Used as a thickener in cosmetic emulsions and as a sizing agent in papermaking to improve water resistance and strength.