Native pea starch is derived from yellow peas and is processed differently from pea flour, which is the more common ingredient derived from pea. Peas contain 40% starch and the native starch form is a white powder that is neutral in taste and color. This starch in a non-GMO, non allergenic/glüten-free ingredient. Pea starch is differentiated from other native starches because of the high amylose content in the pea starch granules. This property gives it strong gelling properties. 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 thus an ideal ingredient for food Products that require short, elastic texture such as glass noodles or gummy confectionaries.
Net 25 KG Paper or PP Bags.
|Peculiarity||High amylose content like +/- 35%|
|Gelatinization||At a higher temperature compared to other native starches.|