Pea Starch Flour

Pea Starch Flour is produced through the dry fractionation of yellow peas (Pisum sativum L.). This process allows us to deliver authentic clean-label ingredients without relying on chemical extraction or process water, resulting in a highly sustainable product with a low carbon footprint. Thanks to its versatility, it can be applied across a wide range of product categories including bakery, pasta, spreads, processed meats, sauces, and soups. It is also applied in pet food and is increasingly explored in non-food applications. This product is gluten-free.

Functional properties

When heated, Pea Starch Flour gelatinizes, enhancing viscosity, acting as a thickener, and improving mouthfeel. Upon cooling, it forms a gel that contributes texture. In addition, it has remarkable water-binding and oil-holding properties. Pea Starch Flour contains a high proportion of amylose (~35%), which provides excellent gelling capacity and resistance to heat and shear. Because amylose-rich starch granules swell less extensively, it also offers improved freeze-thaw stability in frozen applications.

Applications

-            Processed meat products (pâté, sausages, deli cuts): functions as a water binder and thickener, enhances texture, sliceability, and bite
-            Spreads, puddings: thickens and stabilizes texture through gelling
-            Sauces, soups: increases viscosity
-            Frozen foods (pizza, pastry): boosts freeze-thaw stability
-            Bakery products, pasta