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Yellow peas and pods beside a bowl of fine white pea starch.

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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