High Quality Pea Protein Powder 80%-85% Non GMO
Item specifics
- Apperance
- Powder/Flake/Granular
- Protein
- 60% 70% 80% 85%
- Shelf life
- 18-24 Months
- Spec
- Conventional and Organic
Product review
Description
Pea Protein
What is Pea Protein?
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%.
-High protein content
-94% high digestibility
-Low anti-nutritional factors
-Gluten-free
-No common allergens
-Does not contain cholesterol, lactose or soy -Pure natural plant protein -No GMO
It can be used in vegetable protein beverages, health and nutritious foods and beverages, and can be used in the processing and production of milk powder (baby formula milk powder) to increase protein content and stabilize quality, and can be added to meat products
Pea Protein Powder (For Health Drink, Solid Beverage,Nutrition Bar)
Non 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 | Light yellow or milk White dry and loose powder |
Protein (dry basis) | 80% 85% |
Total bacterial Count | ≤30,000 CFU/g |
Ash content | ≤6% |
Coliforms ( | ≤30 CFU/g |
Smell | Own flavor without peculiar smell |
Dietary Fiber | ≤5% |
Mould & Yeast | ≤200cfu/g |
Pea Protein Powder (Mild Enzymolysis)
Use in the solid beverage,injection meat or roll over meat products
Items | Specifications |
Protein (dry basis)(%) | 80% min or 85% min |
Moisture (%) | 8% max |
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Total Carbohydrates (%) |
10% max |
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Dietary Fiber (%) |
5% max or 4% max |
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With 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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Pea Protein Powder (High Water Retention)
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 (%) |
8% max |
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Ash(%) |
6% max 5% max |
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Protein (dry basis)(%) |
80% min or 85%min |
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Total Carbohydrates (%) |
Total Carbohydrates (%) |
Dietary Fiber (%) | 5% max or 4% max |
TPC (CFU/g) | ≤30000 |
Coliforms (CFU/g) | ≤30 |
Pea Protein Powder (High Gelation)
Use in ham,sausage, and other meat products, also can use in Pulp, flour food, nutrition bar, bakery, etc. This protein can get good 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 (%) |
8% max |
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Ash(%) |
6% max or 5% max |
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Protein (dry basis)(%) |
80% min or 85% min |
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Total Carbohydrates (%) |
10% max |
Dietary Fiber (%) | 5% max or 4% max |
TPC (CFU/g) | ≤30000 |
Coliforms (CFU/g) | ≤30 |
Pea Protein Powder (Granulation)
Good food basis raw material more suitable for food materials such as solid drinks.
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1.The granulation process brings good dispersibility to the pea protein powder. The dispersion and soaking time are greatly shortened. The dispersion time is only one-half of the general pea protein powder. |
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2.Eliminate the phenomenon of agglomeration of general pea protein powder during the process of brewing. It could improve the speed of brewing; make the application more convenient, and the product is more beautiful. |
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3.Reducing the phenomenon of powder blowing and material loss; making production and processing more convenient and cleaner. | |
Application
Where to use
Vegetarian Meat
Burger
Patties
Sausages
Chicken-like fillets
Textured Pea Protein Flake and Granular
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
Specification Sheet
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Test Item(s) |
Unit(s) |
Test Result(s) |
LOQ(s) |
Total fat | g/100g | 5.93 | 0.01 |
Saturated fat | g/100g | 1.53 | 0.01 |
Trans fat | g/100g | 0.04 | 0.01 |
Cholesterol | mg/100g | ND | 1 |
*Moisture | g/100g | 11.4 | - |
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Dietary Fiber |
% |
2.3 |
-
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*Crude ash | g/100g | 3.3 | - |
Protein(as wet basis) | g/100g | 64.6 | - |
*Protein(as dry basis) | g/100g | 72.9 | - |
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Calculate Item(s) |
Unit(s) |
Calculate Method(s) |
Calculate Result(s) |
*Calories | kcal/100g | FDA 21 CFR 101.9 | 371 |
Calories from fat | kcal/100g | FDA 21 CFR 101.9 | 53 |
*Total Carbohydrate | g/100g | FDA 21 CFR 101.9 | 14.8 |
