What is Pea Protein
Pea protein is a high-purity pea protein isolate, all made from non-genetically modified peas as raw materials, extracted and
separated by biotechnology.
It can preserve the functionality of pea protein, retain the natural color and taste of pea protein, and does not add any chemical
substances. , The protein content is as high as 85%
Product Parameters
Pea Protein - Different Spec for Different usage:
1.Pea Protein Powder (General Grade)
For Health Drink, Solid Beverage,Nutrition BarNon Allergen, Non GMO, Neutralntaste, Clean label, No Cholesterol, Amino-acid score PDCAAS in high level
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Items
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Specifications
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Color
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Light yellow or milk White dry and loose powder
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Protein (dry basis)
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80% 85%
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Total bacterial Count
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≤30,000 CFU/g
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Ash content
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≤6%
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Coliforms (
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≤30 CFU/g
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Smell
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Own flavor without peculiar smell
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Dietary Fiber
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≤5%
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Mould & Yeast
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≤200cfu/g
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2.Pea Protein Powder (Mild Enzymolysis)
For injection meat or roll over meat productsWith special Enzymolysis technique, to keep the neutral taste, compare with normal pea protein,
it is very less bitter and astringent taste, easy to soluble in the water, can keep protein liquid more stable.
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Items
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Specifications
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Protein (dry basis)(%)
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80% min or 85% min
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Moisture (%)
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8% max
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Total Carbohydrates (%)
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10% max
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Dietary Fiber (%)
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5% max or 4% max
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3.Pea Protein Powder (High Water Retention)
For Ice-cream, Cakes, Bakery,High fat food, High water retention food
This protein water retention can get more than 1:3.5
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Items
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Specifications
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Moisture (%)
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8% max
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Ash(%)
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6% max 5% max
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Protein (dry basis)(%)
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80% min or 85%min
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Total Carbohydrates (%)
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Total Carbohydrates (%)
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Dietary Fiber (%)
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5% max or 4% max
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TPC (CFU/g)
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≤30000
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Coliforms (CFU/g)
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≤30
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4.Pea Protein Powder (High Gelation)
For ham,sausage, meat products, Pulp, flour food, nutrition bar, bakery, etc.
This protein can getgood geliness, can make meat more elastic, give more better taste. Also can keep more water and
oil, and emulsify is very good,can get high products yield, reduce process cost, also make long time shelf-life.
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Items
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Specifications
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Moisture (%)
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8% max
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Ash(%)
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6% max or 5% max
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Protein (dry basis)(%)
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80% min or 85% min
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Total Carbohydrates (%)
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10% max
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Dietary Fiber (%)
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5% max or 4% max
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TPC (CFU/g)
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≤30000
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Coliforms (CFU/g)
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≤30
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5.Pea Protein Powder (Granulation)
Good food basis raw material more suitable for food materials such as solid drinks.
1.The granulation process brings good dispersibility to pea protein powder. The dispersion and soaking time are shortened. Dispersion time is only one-half of general pea protein powder.
2.Eliminate phenomenon of agglomeration of general pea protein powder during process of brewing.Improve speed of brewing;more convenient application
3.Reducing the phenomenon of powder blowing and material loss; making production and processing more convenient and cleaner.
6.Textured Pea Protein (For Fake Meat)
Textured Pea Protein Flakes
Protein content: 60% 70% 80%
Net weight: 10kgs
Shelf-life: 18 months
Availability:conventional and organic
Textured Pea Protein Granular
Protein content: 60% 70% 80%
Net weight: 10kgs
Shelf-life: 18 months
Availability:conventional and organic
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Test Item(s)
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Unit(s)
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Test Result(s)
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LOQ(s)
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Total fat
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g/100g
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5.93
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0.01
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Saturated fat
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g/100g
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1.53
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0.01
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Trans fat
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g/100g
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0.04
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0.01
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Cholesterol
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mg/100g
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ND
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1
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*Moisture
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g/100g
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11.4
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-
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Dietary Fiber
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%
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2.3
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-
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*Crude ash
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g/100g
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3.3
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-
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Protein(as wet basis)
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g/100g
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64.6
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-
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*Protein(as dry basis)
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g/100g
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72.9
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-
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Calculate Item(s)
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Unit(s)
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Calculate Result(s)
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*Calories
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kcal/100g
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371
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Calories from fat
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kcal/100g
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53
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*Total Carbohydrate
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g/100g
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14.8
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