Pea starch natural
Pea starch natural (native pea starch) is starch isolated from yellow peas, supplied as a white to slightly off‑white fine powder with neutral taste and odor. It is characterized by relatively large granules and a high amylose content compared with most cereal starches, which gives it specific functional properties: strong thickening power, firm and elastic gels, and good resistance to thermal and mechanical stress. In the food industry it is used as a natural thickener, texture stabilizer and dry‑matter carrier, especially in applications targeting clean label and/or plant‑based (legume) origin.
Source
Native pea starch is produced from yellow pea kernels by a combination of dry and wet fractionation. After cleaning and milling, the protein and fiber fractions are separated, while starch granules are recovered in aqueous suspension. This is followed by sedimentation, multistage washing to remove soluble components, drying and milling to the desired particle size. The final product is a food‑grade starch standardized for moisture, purity, granulation and microbiological quality, in line with current food standards.
Variations
Commercial native pea starch is available in several main variants:
- standard native pea starch for general food use,
- finely milled grades for products requiring smooth, creamy textures,
- specialized grades optimized for high‑temperature and high‑shear processes (e.g. sauces and ready meals).
They differ in particle size distribution, gelatinization profile, haze level and gel strength, enabling targeted texture design for various food applications.
Applications In The Food Industry
Dairy And Plant‑Based Dairy Industry
In dairy and plant‑based alternative products (drinks, desserts, yogurt‑style products), pea starch is used to:
- thicken and build a creamy, full‑bodied texture,
- stabilize systems during pasteurization/UHT treatment,
- improve shelf stability and reduce syneresis in puddings and creams.
It is particularly suitable for plant‑based desserts and beverages, where it delivers a dairy‑like mouthfeel without the use of milk proteins.
Processed And Frozen Foods Industry
In ready meals, fillings, sauces, soups and frozen specialties, pea starch provides:
- rapid and strong thickening during cooking or regeneration,
- stable structure during freezing and thawing (good freeze‑thaw stability),
- juicy yet stable texture in fillings and sauces.
Thanks to its robustness under demanding process conditions, it is well suited for industrial lines involving intensive heat treatment and deep freezing.
Meat And Plant‑Protein Industry
In meat products and plant‑based meat alternatives, pea starch is applied to:
- bind water and fat, enhancing juiciness and yield,
- improve cohesion and sliceability (sausages, patties, nuggets),
- stabilize emulsions and texture in combination with plant or animal proteins.
Its legume origin and functionality under heat make it especially valuable in vegan and vegetarian products based on plant proteins.
Instant And Dry Mixes Industry
In instant soups, sauce mixes, dehydrated meals and cooking blends, pea starch serves to:
- rapidly develop viscosity upon rehydration,
- provide stable, lump‑free texture under typical preparation conditions,
- act as a carrier for flavors and active components while maintaining good flowability of the dry mix.
It is well suited for instant formulations that require a natural, label‑friendly thickener.
Benefits Of Use
Native pea starch offers several key advantages in formulation:
- natural, label‑friendly ingredient, ideal for clean label and plant‑based products
- strong thickening capacity and formation of firm, elastic gels
- good freeze‑thaw and thermal stability in processed and frozen foods
- neutral flavor and odor, preserving the target aroma profile of the final product
- potential to partially replace modified starches in many applications.
These properties make natural pea starch an increasingly important ingredient in dairy and plant‑based dairy, processed and frozen foods, meat and plant‑protein products, and instant mixes.
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