Pea starch
Pea starch
Native pea starch made from 100% non-GMO US and Canadian peas. It provides high level of firmness, viscosity and transparency to the products, and contributes excellent mouth feel. It contains more than 82% carbohydrate will contribute good energy source.
Pea Starch is a must-use ingredient for Vermicelli production. As being one of the major Vermicelli producers in China, and with the strong R&D team, the new technology extracted Pea Starch has been successful in laboratory testing and mass production of vermicelli. It is also the best ingredient in bean jelly making. Aside from that, its excellent gelling property allows it to be used at a 20-30% lower usage level offering economic advantage to meat and confectionary industry.
Physical and Chemical Properties
Moisture | ≤ 18 % |
Carbohydrate | ≥ 82 % |
Ash | ≤ 0.5 % |
Protein | ≤ 0.5 % |
Dietary Fiber | ≤ 1.5 % |
Fats | ≤ 0.6% |
Particle Size | 100 Mesh (99%) |
Whiteness(457nm blue-ray reflectivity) | ≥ 90.0 |
Viscosity (8% solution) | ≥ 1000mpa.s |
Gelatin Point | 70°C Q/DFS0002S |
pH | 3.0 to 7.0 |
As | ≤ 0.3 mg/kg |
Pb | ≤ 0.3 mg/kg |
Sulfur Dioxide Residues | ≤ 30 mg/kg |
Attributes
“Clean” labeled High Amylose
Allergen-Free, Non-GMO Enhance structure Binding agent
No anti-nutritional factors No cholesterol
Shelf-life
2 years in dry and cool condition
Packaging
25kg multi-level kraft paper bag or other
Applications
VermicelliBean Jelly
Meat Products Confectionary goods
NoodlesExtruded Snacks
ThickeningBinding Agent
Other starch alternatives
