Pea
Starch
Native pea starch is derived from yellow peas. It is distinguished from other native starches due to its high amylose content in the starch granules. It can form a gel in water at a low dosage.
Summary
Application
- Texture and mouthfeel improver in high-yield meat and vegetarian products
- Thickener for pulpy texture in soups, sauces, and high-viscosity dressings
- Process-stable ingredient for baked snacks, breakfast cereals, and fruit fillings
- Superior gelling agent in dairy products like chocolate mousse and custard cream
- Ingredient in gluten-free and grain-free pet food applications
Packing Options
25 kg bags
50 lb bags
Bigbags
Silo Trucks
Product Specifications
Market
Food, Animal Nutrition
USPs
- High amylose content for strong gel formation
- Gluten-free, plant-based starch
- Clean label ingredient
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