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    Pea Protein

    Pea Protein in Tradeasia

    IUPAC Name

    -

    Cas Number

    222400-29-5

    HS Code

    3504.00.99

    Formula

    C6H13NO2

    Basic Info

    Appearance

    Yellow / Light Yellow Powder

    Common Names

    Pea Isolate, Pea Protein Isolate

    Packaging

    25 Kg Bag

    Brief Overview

    Pea protein is a type of protein derived from yellow peas and is commonly used as a dietary supplement or ingredient in various food and beverage products. It has a mild, neutral taste and a slightly gritty texture. It is a high-quality source of plant-based protein that contains all nine essential amino acids necessary for human health. Pea protein is also low in fat and carbohydrates and is free from many common allergens, such as dairy, soy, and gluten.

    Manufacturing Process

    Pea protein is typically produced through a manufacturing process that involves the extraction and purification of protein from dried yellow peas. The process begins with cleaning and dehulling the peas, followed by grinding and milling into a fine powder. The protein is then extracted from the pea flour using either water or a solvent, and the resulting liquid is purified using various filtration and separation techniques. The purified protein is then dried and processed into a powder or granular form. The final product is typically high in protein and low in carbohydrates, making it a popular choice for vegan and vegetarian diets, as well as for those with allergies or sensitivities to other types of protein.

    Food Industry

    Pea protein has a wide range of applications in the food industry. It is often used as a plant-based alternative to animal-based proteins in products such as meat analogues, protein bars, and baked goods. Its neutral taste and smooth texture make it an ideal ingredient in products such as protein powders, nutritional bars, and ready-to-drink protein shakes. Additionally, pea protein can be used as an emulsifier, stabilizer, or thickening agent in various food formulations. Its functional properties make it a versatile and valuable ingredient in the food industry, especially for those looking to develop vegan or vegetarian products. 

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