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Organic Pea Starch

organic pea starch

What is Organic pea starch?

Organic Pea Starch Powder is a high-purity, gluten-free starch extracted from certified organic yellow peas (Pisum sativum). With exceptional binding, thickening, and gelling properties, it serves as a versatile alternative to corn or potato starch in clean-label food, pharmaceutical, and cosmetic formulations.

Key Highlights

  1. Functional Superiority:
    • High Viscosity & Stability: Forms clear gels with excellent freeze-thaw resistance.
    • Neutral Taste & Odor: Ideal for delicate flavors in soups, sauces, and baked goods.
  2. Clean & Sustainable:
    • USDA/EU Organic, non-GMO, gluten-free, and allergen-free (no soy, nuts, dairy).
    • Low carbon footprint – derived from regenerative pea farming.
  3. Technical Excellence:
    • Cold-Water Swelling: No pre-gelatinization required for instant thickening.
    • Heat Tolerance: Stable up to 90°C (194°F) in acidic environments.

Specifications

ParameterDetails
SourceOrganic yellow peas (Pisum sativum)
Extraction MethodWet milling, centrifugation, drying
AppearanceBright white fine powder
Starch Content≥98% (dry basis)
Moisture≤12%
Particle Size80-120 mesh (customizable to 200 mesh)
Viscosity (5% sol.)800-1,200 cP (Brookfield, 20°C)
pH (10% solution)5.5-7.0
Shelf Life24 months (cool, dry storage)

Applications

Certifications & Quality Assurance

Why Choose Us?

  1. Custom Solutions:
    • Pre-gelatinized versions for instant thickening.
    • Blends with pea protein for enhanced functionality.
  2. Technical Support:
    • Free formulation guides for gluten-free and vegan product development.
  3. Sustainability:
    • Zero-waste processing; recyclable/biodegradable packaging.
  4. Global Compliance:
    • Meets FDA GRAS, EFSA, and FSSC 22000 standards.

FAQs

Q: How does pea starch differ from corn starch?

A: Pea starch is gluten-free, non-GMO, and forms clearer gels with better freeze-thaw stability.

Q: Is it suitable for keto diets?

A: Yes! Contains negligible net carbs (starch is resistant to digestion).

Q: Can it replace eggs in baking?

A: Yes! Use 1 tbsp pea starch + 3 tbsp water to replace 1 egg.

Q: MOQ for bulk orders?

A: 500kg for production; 10kg samples for R&D.

Packing

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