Pea Starch

Pea Starch

Pea starch is extracted from yellow peas with high amylose content for firm gelling and clean-label appeal in plant-based formulations. In the food industry, it mimics animal proteins through superior binding and juiciness in meat analogs, drives high expansion in extruded snacks for crisp textures, and structures gluten-free bakery with resilience and volume. Its natural origin supports allergen-free claims and sustainable sourcing in modern product development.

Food Industry Applications

• Meat analogs: Forms thermo-reversible gels in veggie burgers and sausages, binding juices for meat-like sliceability and juiciness without crumbling.

• Snacks, extruded: Gelatinizes under high shear for maximum expansion in pea crisps and puffs, creating light, airy cell structure with superior crunch.

• Noodles, pasta: Provides cooking tolerance in gluten-free pasta by even swelling, maintaining firm al dente bite and shape integrity during boiling.

• Gluten-free bakery: Stabilizes dough structure in breads and muffins by water absorption and gas retention, yielding higher volume and softer crumb.

• Dairy alternatives: Prevents creaming and sedimentation in plant milks and yogurts by emulsifying fats and stabilizing suspensions for smooth texture.

Other Industry Applications

In the pet food industry, it binds pellets for uniform shape and nutrition; in the paper industry, boosts wet and dry strength during production; in the bioplastics industry, forms biodegradable films and packaging materials.