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What is organic pea fiber?
Organic Pea Fiber is a high-purity dietary fiber derived from the hulls (outer skins) of 100% organic-certified yellow peas (Pisum sativum). Produced through a gentle mechanical process without the use of chemical solvents, it offers a powerful combination of insoluble and soluble fiber. It is a neutral-tasting, allergen-free, and gluten-free functional ingredient. This fiber is indispensable for manufacturers seeking to improve nutritional profiles, increase water-binding capacity, and enhance the texture of modern plant-based and health-focused products.
What makes Organic Pea Fiber a clean-label powerhouse?
Our Organic Pea Fiber is the ultimate tool for “fiber fortification” and structural improvement. Unlike synthetic fillers, pea fiber provides a natural, whole-food source of nutrition that resonates with health-conscious consumers. It features exceptional water-holding and oil-binding capabilities, which help prevent syneresis (water loss) and improve the yield of finished products. Because it is non-GMO and hypoallergenic, it serves as an ideal replacement for wheat or soy-based fibers, allowing for a cleaner and more inclusive ingredient list.
What are the technical specifications of our Organic Pea Fiber?
We maintain strict control over particle size and fiber purity to ensure seamless integration into both liquid and solid food systems.
| Attribute | Specification Details |
|---|---|
| Common Names | Organic Pea Hull Fiber, Organic Pea Cell-Wall Fiber |
| Source | 100% Organic Non-GMO Yellow Peas |
| Appearance | Fine, off-white to light cream powder |
| Total Dietary Fiber | ≥ 80% (Typically 85%+) |
| Moisture Content | ≤ 10% |
| Water Binding Capacity | 1:5 to 1:8 (depending on grade) |
| Particle Size | Available in 50, 80, or 100 mesh |
| Flavor Profile | Very mild, neutral, non-beany |
| Dietary Suitability | Vegan, Gluten-Free, Non-GMO, Organic, Keto-Friendly |
Which industrial applications benefit most from this fiber?
The functional versatility of Organic Pea Fiber makes it a staple across multiple sectors:
- Plant-Based Meat Alternatives: It provides the “meat-like” structure and succulence in vegan burgers and sausages by retaining moisture and fat during the cooking process.
- Bakery and Snacks: Improves dough yield and moisture retention, extending the freshness of bread and muffins. It also adds a “crispy” texture to crackers and extruded snacks.
- Health Supplements and Meal Replacements: Boosts the fiber content of protein shakes and green powders to support digestive health and promote satiety (fullness).
- Pet Food: Used in premium organic pet nutrition to support gut motility and weight management.
- Sauces and Dressings: Acts as a natural thickener and stabilizer, preventing phase separation in emulsions.
How does it behave during food processing?
To get the most out of Organic Pea Fiber, it is important to understand its physical properties:
- High Hydration: The fiber acts like a sponge. It should be given time to fully hydrate in the formula to prevent the final product from feeling dry.
- Heat Stability: It is extremely stable under high-heat conditions, including baking, frying, and extrusion, without losing its nutritional value or structural integrity.
- Oil Binding: Beyond water, it helps emulsify fats, which is crucial for maintaining the juiciness of processed meats and vegan analogs.
- Neutral Mouthfeel: Its fine particle size ensures a smooth texture without the “grittiness” often found in other high-fiber ingredients.
How to Use: What are the best practices for formulation?
- In Meat and Analogs: Add at a rate of 1% to 3% of the total weight. Pre-hydrate the fiber with water (1 part fiber to 5 parts water) before adding it to the protein mix for maximum juiciness.
- In Bakery Products: Replace 3% to 5% of the flour with pea fiber to increase dietary fiber. You may need to slightly increase the water content of the dough to compensate for the fiber’s absorption.
- In Powdered Drinks: Use 2g to 5g per serving as a source of insoluble fiber. It provides a thicker mouthfeel and improves the “clean” finish of the drink.
- For Anti-Staling: Inclusion in bread recipes at low levels helps retain moisture in the crumb, significantly slowing down the staling process.
FAQs
Q: Is Organic Pea Fiber the same as Organic Pea Protein?
A: No. Pea Protein is extracted from the inner part of the pea and is used for its amino acid profile. Pea Fiber is primarily derived from the outer hull and is used for its high fiber content and water-binding properties.
Q: Does it have a strong “pea” or “beany” taste?
A: Our organic mechanical processing ensures an exceptionally neutral flavor. It is much milder than whole pea flour, making it easy to incorporate into delicate applications like white bread or vanilla-flavored shakes.
Q: Is it suitable for a Keto or Low-Carb diet?
A: Yes. Because it consists mostly of insoluble fiber, it has zero net carbs and negligible calories. It is a favorite ingredient for keto-certified breads and tortillas.
Q: How does it compare to Cellulose or Wheat Fiber?
A: Pea fiber is often preferred because it is naturally gluten-free and does not carry the “wood-pulp” stigma of cellulose. It provides a more consumer-friendly, “whole-plant” label.
Packing
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