Native Pea Starch Characteristics:

Native pea starch is derived from yellow peas and is processed differently from pea flour, which is the more common ingredient derived from pea.  Peas contain 40% starch and the native starch form is a white powder that is neutral in taste and color.  This starch is a non-GMO, non-allergenic/gluten-free ingredient. Emsland Group of Germany, using modern technology that made it the second largest potato starch manufacturer in the world, manufactures AKFP's native pea starch.

Pea starch is differentiated from other native starches because of the high amylose content in the pea starch granules.  AKFP's native pea starch has an amylose content of +/- 35% and this property gives it strong gelling properties.  It can form a gel in water at a much lower dosage than other starches, making it the best gelling native starch.  Pea starch is thus an ideal ingredient for food products that require short, elastic texture such as glass noodles or gummy confectionaries.

Pea starch granules are a third of the size of potato starch granules and approximate the size of tapioca starch granules.  It is characterized by medium viscosity, and gelatinized at a higher temperature compared to other native starches.  Because of its high amylose content and restricted swelling power, native pea starch attains greater stability under high heat, shear and acid conditions than is typical of native starches.  This is a property more common to crosslinked starches, making native pea starch a good clean label ingredient.

Native pea starch has neutral taste and color.  Because of its higher amylose content and higher gelatinization temperature relative to corn, tapioca and potato native starches, it shows excellent stability in high temperature cooking and under variances in pH levels.  It also manifests good resistance to shearing.  These are characteristics normally associated with chemically modified starches.

Food Applications for Native Pea Starch:

Recommended applications for pea starch include the following:

• Meat Products:  improving texture and mouthfeel for high yield pork hams, poultry rolls and hams, patés, and vegetarian products
• Canned products: stable in process conditions for sausages and other processed meats
• Soups/sauces:  gives pulpy texture as thickener in instant soups and high viscosity dressings
• Bakery Products:  stable in process conditions for baked snacks, breakfast cereals, fruit fillings
• Dairy Products:  superior gelling fit for chocolate mousse and custard cream