Pea starch is derived from yellow peas and is characterised by a high amylose content. This gives it a pronounced gelling capacity and a stable viscosity profile – comparable to modified starches. It remains stable at high temperatures, under shear forces and in the face of pH fluctuations. Typical functional benefits include the formation of firm gels and improved texture in long-life baked goods and extruded products.

Pea starch is used in puddings, desserts, baked goods and extruded products.

Quality:organic, conventional

Origin: EU

Sectors: Food, Feed

Characteristics:vegan, gluten-free, lactose-free

Starch content:approx. 70 %