Pea Starch is extracted as a co-product of the protein isolation process. Its relatively high amylose content (up to 35%) 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: ≥ 92% (dry basis)
Moisture: ≤ 12%
Protein: ≤ 0.5%
Amylose: ≈ 30–35%
Colour: White to off-white
Form: Fine powder

Full technical datasheets available on request.

Need a Custom Specification?

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