Payment & Shipping Terms:
|Product Name:||Pea Starch Powder||Origin Of Material:||None GMP Pea|
|Quality Standard:||In-house Standard||Apperance:||Yellowish Powder|
|Organic:||Yes, Organic Verified||Non GMO:||Yes, Non GMO Raw Materials|
|Pea Protein By Products:||Yes, Produced Together With Pea Protein||Application:||Binding Agent For Foods|
soybean dietary fiber,
soy protein isolate powder
Food Grade Pea Starch Powder used as Binding Agent and Thickening Agent
We Beyond Biopharma is a china based suppliers of Pea starch and pea protein powder. Pea starch is the by products of pea protein powder. It is also produced from the Non GMO Peas. The pea starch is white powder.
Pea starch is usually used as binding agent in foods and supplements products.
Quick details of pea protein isolate
|Material name||Pea Starch Powder|
|Origin of material||None GMO Peas|
|Color and Appearance||White to slightly yellowish Powder|
|Odor||Natural Characteristic odor of the product|
|Solubility||perfect solubility into water|
|Application||Binding agent and thickening agent for fodos|
|Shelf Life||2 years from production date|
|Packing||Inner packing: 25kg/PE Bags|
|Outer packing: 25KGS/Paper and plastic BAGS|
Why choose pea starch supplied by Beyond Biopharma
We guaranteed the quality of our pea protein from the raw materials, to the production process and then to the testing at the laboratory.
1. None GMO: We use the None-GMO peas as raw materials to produce pea starch.
3. No allergens: Unlike whey protein, the pea starch contains no allergens.
4. Organic: Our pea protein is certified as organic, it is safe and certified as Kosher, Halal , which is suitable for Vegetarians and Muslims.
5. GMP and Well-established QC laboratory testing: Our Pea protein is produced in the GMP workshop and is tested in well-established laboratory before we release the materials to you.
Specification of Pea starch powder
|ITEMS||CONTROL LIMITE||TESTING METHOD|
|Appearance||Yellowish Powder, no impurities could be seen by naked eyes||Visual|
|Odor||Natural odor of the product||Smell|
|Solubility||Water soluble||In-house method|
|Loss on drying||Less than 7%||AOAC 925.09|
|Lead (Pb)||≤1.0 ppm||ICP-MS|
|Arsenic (As)||＜0.5 ppm||ICP-MS|
|Total viable aerobic count||<30000CFU/g||AOAC 990.12|
|Yeast & Mold||<100CFU/g||AOAC 997.02|
|Salmonella||Negative in 25g||AOAC 967.26|
|E.Coli||Negative in 1g||AOAC 991.14|
|Particle size||100% through 80 mesh||In-house Method|
FAQS about Pea Protein isolate powder?
Can I have small samples for testing purposes ?
1. Free amount of samples: we can provide up to 50 gram of pea protein powder free samples for testing purpose. Please pay for the samples if you want more.
2. Freight cost: We usually send the samples via DHL. If you have DHL account, please let us know, we will send via your DHL account.
What are your Ways of shipment:
We can ship both by air and be sea ,we have necessary safety transportation documents for both air and sea shipment.
What is your standard packing ?
Our standarding packing is 20KG/Bag, the bag is plastic and paper compound bag. Or we can do customized packing according to your requirements
General introduction of Pea Starch
Pea is one of the main edible beans widely grown around the world. Its output ranks fourth in bean crops, with an annual output of more than 10 million tons. The largest use of peas in Europe and North America is used as a compound feed, mainly used in Asia and South America. It is consumed by humans, and relatively few peas are used to process protein, starch and fiber matter.
Pea starch is primarily a by-product of protein extraction and is therefore considered a relatively inexpensive source of starch compared to corn, wheat and potato starch. Compared with cereal and potato starch, the amylose content in legume starch is higher. In the case of pea starch, the amylose content is 35%, so the transparency is lower than that of potato starch, and it is easy to age.
In terms of gelatinization temperature, the pea starch gelatinization temperature was 62 ° C, and the potato starch gelatinization temperature was 56 ° C, so the pea starch gelatinization temperature was higher than that of potato starch. As far as viscosity is concerned, pea starch has a lower viscosity than potato starch because of its lower amylopectin content.
In terms of solubility, the solubility of pea starch in 60~90 °C changes with temperature. When the temperature increases, the degree of swelling increases and the solubility increases. Due to the difference in starch granule structure, potato starch is compared at the same temperature. Pea starch has a high solubility.
Contact Person: Eric Lee