Native Pea Starch

Pea Starch

Description: Premium quality native pea starch is useful for water binding, thickening, and gel formation.

Functional Properties:

  • Thickener
  • Gel and film-forming
  • Stability under high temperatures
  • Volume and crispiness in extruded snacks

Application Benefits/Function
Bakery and Dairy Products Good water binding and texture properties, increased gel formation, and improved crispiness
Canned Foods Good sterilization stability (even at high temperatures) for canned meats, soups, and sauces.
Meat and Fish Products Good water binding and texture, positive mouthfeel, forms a strong gel, good resistancy to heat treatment and mechanical shear, good for meat injection due to the small starch granules.
Soups, Sauces, and Dressings Good water binding, thickening and mouthfeel properties. Good stability, resistancy, and texturing properties (pulpy).
Extruded Snack Products Good resistance to heat and shear, good expansion, film-forming and texturing properties, improves crispiness and volume.


Typical Analysis:
Color: White
Form: Fine Powder
pH: 7.5-8.5
Moisture: max. 12.0%
Protein Content: max. 0.5%
Brabender Viscosity: 600-1000 BU
Typical Nutritional Analysis:
Component per 100g
Energy: 352 Kcal
Protein: max. 0.5 g
Carbohydrate: min. 98 g/d.s.
Fat: max. 1.0 g
Fiber: traces
Ash: max. 0.5 g

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