Pea Starch is extracted as a co-product of the protein isolation process. Its relatively high amylose content gives it unique gelling characteristics compared to corn or potato starch, producing firm, elastic gels suitable for a broad range of food applications.

Applications

Soups, sauces, and gravies
Noodles and pasta
Confectionery and puddings
Adhesives and paper coating (industrial)
Biodegradable films and packaging

Typical Specification

Starch content: High (dry basis)
Moisture: Low
Amylose: High
Gelation: Firm, elastic
Colour: White to off-white
Form: Fine powder

Preliminary target specifications. Final datasheets available upon production launch.

Need a Custom Specification?

Our R&D team can tailor protein content, granulation, moisture levels, and other parameters to meet your exact requirements.