Pea protein
Pea protein is based on the high-quality non-GM extract and isolate protein. The protein content is from 50-85%, free of hormones, free of cholesterol and no allergen. The eight essential amino acids meet the requirements of FAO / WHO Value, especially lysine content than soy protein isolate even higher.Compared with other plant proteins, the pea protein contains no hormones and no allergen. The proportion of small molecule protein accounts for 95%. Its anti-nutritional factor is very low, which is more beneficial to human body absorption.
Application:
Because pea protein has good functional properties, such as solubility, water absorption, emulsification, foaming and gelatinization, it can be used as a food additive for meat processing, snack food, etc. It can also be added as a nutritional fortification agent to cereal foods, such as bread, cake, noodles, nutritious rice noodles, etc., and can also be added to western meat products as a meat substitute. Such as ham sausage, sausage and other western food meat products, in order to improve product quality, nutrition and structure.
| Pea protein product parameters |
| Protein(N*6.25) |
55% 60% 80% 85% |
| Ash |
≤8% |
| Moisture |
≤10% |
| Fat |
≤0.8% |
| As(mg/kg) |
<0.2 |
| Pb(mg/kg) |
<0.2 |
| Standard Plate Count |
≤10000/g |
| CLUTEN |
<20ppm |
Application scenario
(1)Bake
Pea protein can improve flour quality, delay product aging, prolong shelf life. At the same time, the addition of pea protein can also increase the protein content of flour products. In addition, the taste of pea protein is neutral, almost no bean and raw bean flavor, little impact on the taste of products, so it can be used in the field of baking (such as cakes, etc.) food innovation.
(2) Meat products
Pea protein changes the excipients in traditional meat products, can reduce the serum cholesterol level, has the effect of weight loss. It can also significantly reduce the reaction of blood sugar after meals, and has the function of preventing diabetes and removing harmful substances in the body.
(3)Sports nutrition
Branched-chain amino acids are known to stimulate protein synthesis and play an important role in muscle formation (muscle contains more than 35% of branched-chain amino acids). About 20% of amino acids in pea protein are branched amino acids, which can provide essential branched amino acids for muscle synthesis. Therefore, it can be used in food innovation in the field of sports nutrition (such as protein bars, etc.).
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