Pea Starch

About this product

Pea starch is characterized by medium viscosity, and gelatinizes at a higher temperature compared to other native starches. Because of its high amylose content (~35%) and restricted swelling power, native pea starch attains greater stability under high heat, shear and acid conditions than is typical of native starches. It can form a gel in water at a much lower dosage than other starches, making it the best gelling native starch. Pea starch is an ideal ingredient for food products that require a short, elastic texture such as glass noodles or gummy confectionaries.

Applications Food: Starch has always been the basis for the Meelunie brand. Pea starch is typically used as a water binder a thickener and stabilizer. These characteristics make this starch suitable as an anti-caking and bulking ingredient, as well as gluing agent for food products such as: • Glass Noodles • Chinese Jelly • Soft Candy • Bakery ingredients (gluten-free) • Meat products • Canned products

Packaging & Shelf life • 25 kg bags • FIBC Minimum of 12 months after the date of production, in closed packing. Best before the expiration date as mentioned on the packaging.

Properties Our starches provide properties such as – High viscosity – Binding capacity – Improved mouth feel – Texture. Therefore, these products are perfectly fit for a variety of applications: Noodles, soups, fillings, sauces, dressings, gravies, puddings, cereals, cakes, crackers, cookies, drink mixes, yogurt, butter, dairy products, confections, batters, breading, meat coatings, paper, cough syrups, cosmetics and much more… • Non-GMO • Low glycemic index (GI) • Heat and shear stability • Easy to cook: low gelatinisation temperature • Gluten free (<20 mg/kg)