Pea starch contains eight kinds of amino acids necessary

Pea starch is made with high quality Non-GMO pea as raw material, using the advanced closed-loop flow separation technology from overseas, through separation, cleaning, refining, vacuum dehydration, drying. It is a kind of high leve starch that is better thanPotato Starch and Corn starch, and high amylase content. With good whiteness, good brightness, strong elasticity, high toughness and high viscosity.

product details

Introduction

Pea Starch is produced by selecting top quality and none GMO beans as materials and adopting biological technology combined with modern advanced technologies of centrifugation and cyclone. It is the top product of various kinds of starch because of its physical and chemical indexes including good whiteness, good transparency, low protein, good flexibility and good film-forming property.

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Applications

Vermicelli,Bean Jelly,Meat Products,Confectionary Products,Noodles,Extruded Snacks,Thickening.

Pea Starch is a necessary ingredient for Vermicelli production, also the best ingredient in bean jelly making. Aside from that, its excellent gelling properties allow it to be used at a 20-30% lower usage level offering economic advantage to meat and confectionary.

Product specification

Starch Content	≥ 96%
Moisture	≤ 18%
Ash	≤ 0.5%
Protein (N x 6.25)	≤ 0.5%
Fats	≤ 0.5%
pH	5.0 - 8.0
Whiteness	≥ 90.0
Sulfur Dioxide Residue	≤ 30 mg/kg
Arsenic	≤ 0.3 mg/kg
Lead	≤ 0.5 mg/kg
Physical Data:	Physical Data:
Color	White with crystal gloss
Texture	Powder
Taste and Odor	land, No Granule
Particle Size	100 Mesh
Microbiology	Microbiology:
Total Plate Counts	≤ 10,000 cfu/g
Total Coliforms	≤ 30 MPN/100g
Yeasts	≤ 50 cfu/g
Molds	≤ 50 cfu/g
Pathogenic Bacteria	Not Detected