Pea Protein 80% is obtained from golden or yellow pea by dry and liquid processes. In the dry phase, the pea shell is mechanically removed and milled. Later, the pea flour is obtained and thanks to its water-solubility properties, proteins are separated and collected through centrifugation.
The final pea protein product is a beige powder, clean in taste.
Pea protein is used in many vegetarian and vegan products as well as sports nutrition. It can be used in products such as smoothies and shake mixes, plant-based meat substitutes, vegan ice-cream, and yogurt alternatives. Pea protein is also popular in the bakery sector and as a component of ready meals. It can be texturized to make meat analogues, and raise the protein content of meat replacers.
The product has a very high protein content, it is also a great source of iron and amino acids. It is a component of many diets due to its non-allergic properties and high digestibility.
Pea protein is a good emulsifier and foaming agent. Water-binding capacity, nutritional benefits, foam expansion, and stability gelation are major functional properties of pea protein concentrates and isolates.
Protein content – 55-90%
Ash content – 4.1-5%
Fat content – <3%
Shelf life and storage
Pea protein is stored in cool and dry warehouses, preferably with no access to light. If stored properly, the shelf life of pea protein is up to 24 months.
20-25kg bags, or Big bags.
Why choose Foodcom as a European Plant-based products Provider?
Our great team of Sales Support will help our Traders conduct the contract and business deals in a smooth and efficient way to ensure the best quality service to all our Business Partners. Our logistics team will take care of transportation and the financial department will be responsible for all matters connected with the financial part of the deal.