American Key Food Products Native Pea Starch

Identification & Functionality

Country of Origin

Germany

Ingredient Name

Pea Starch

Ingredient Origin

Natural Origin,

Plant Origin

Food Ingredients Functions

Binder,

Gelling Agent,

Texturizing Agent,

Thickener,

Viscosity Modifier

Technologies

Food Ingredients

Product Families

Food Ingredients — Functional Additives

Binders & Disintegrants

Food Ingredients — Texture & Consistency

Starches & Thickeners,

Texturizers

Features & Benefits

Labeling Claims

Allergen-free,

Clean Label,

Gluten-free,

Halal,

Kosher,

Latex-free,

Melamine-free,

Nanomaterials-free,

Natural,

Naturally Derived,

Non-GMO,

Not Tested on Animals,

Plant-Based,

Silicone-free,

Vegan

Food Ingredients Features

Elastic Texture,

Enhanced Shelf Life,

Free of Major Allergens,

Good Gelling Properties,

Heat Stability,

High Shear Resistance,

Improved Mouthfeel,

Improved Texture,

Improved Thickness,

Long Shelf Life,

Neutral Taste,

Non-Irradiated,

Short Texture

Product Background

• 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 is a non-GMO, non-allergenic/gluten-free ingredient. Emsland Group of Germany, using modern technology that made it the second largest potato starch manufacturer in the world, manufactures AKFP's native pea starch.
• Pea starch is differentiated from other native starches because of the high amylose content in the pea starch granules.  AKFP's native pea starch has an amylose content of +/- 35% and 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.
• Pea starch granules are a third of the size of potato starch granules and approximate the size of tapioca starch granules.  It is characterized by medium viscosity, and gelatinized at a higher temperature compared to other native starches.  Because of its high amylose content and restricted swelling power, native pea starch attains greater stability under high heat, shear and acid conditions than is typical of native starches.  This is a property more common to crosslinked starches, making native pea starch a good clean label ingredient.
• Native pea starch has neutral taste and color.  Because of its higher amylose content and higher gelatinization temperature relative to corn, tapioca and potato native starches, it shows excellent stability in high temperature cooking and under variances in pH levels.  It also manifests good resistance to shearing.  These are characteristics normally associated with chemically modified starches.

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Bakery,

Cereals & Snacks,

Confectionery,

Convenience Foods,

Dairy,

Meat, Poultry & Seafood,

Savory & Culinary

Food & Nutrition Applications

Breakfast Cereals,

Canned Meals,

Dairy Products,

Filling Applications,

Gummies,

Mousse,

Noodles & Pasta,

Processed Meat Products,

Rolls,

Sauces,

Sausage,

Snacks,

Soups,

Vegetarian Savory Products

Recommended Applications

• Meat Products:  improving texture and mouthfeel for high yield pork hams, poultry rolls and hams, patés, and vegetarian products
• Canned products: stable in process conditions for sausages and other processed meats
• Soups/sauces:  gives pulpy texture as thickener in instant soups and high viscosity dressings
• Bakery Products:  stable in process conditions for baked snacks, breakfast cereals, fruit fillings
• Dairy Products:  superior gelling fit for chocolate mousse and custard cream

Properties

Physical Form

Powder,

Solid

Appearance

White powder

Odor

Neutral

Taste

Neutral

Microbiological Values

	Value	Units	Test Method / Conditions
Aerobic Mesophilic Bacteria (72 h at 30 °C)	max. 10000	cfu/g	M0011, Plate Count Agar
Yeast and Mold Count (72-120 h at 25 °C)	max. 100	cfu/g	M0013, Yeast Extract Glucose Chloramphenicol Agar
Escherichia coli (24-48 h at 37 °C)	Negative	/g	M0006, Chromocult Coliform Agar
Salmonella	Negative	/25 g	M0020

Nutritional Information

	Value	Units	Test Method / Conditions
Energy	352	kcal/100g	—
Fat	0.1	g/100g	—
Saturates	0	g/100g	—
Carbohydrates	87	g/100g	—
Sugars	0.5	g/100g	—
Proteins	0.5	g/100g	—
Salt	0.03	g/100g	—

Specifications

	Value	Units	Test Method / Conditions
Moisture Content	8 - 12	—	A0010, surface dryer
Lightness variable (L*)	min. 94.0	—	A0022, colorimeter
Dirt filter	max. 0.10	ml	Visual assessment after centrifugation
pH value	6 - 8	—	A0040, pH meter
Brabender Viscosity (after 20 minutes at 95 °C)	600 - 1000	BU	V010033, Brabender viscometer

Regulatory & Compliance

Certifications & Compliance

EU Compliant,

GMP

Packaging & Availability

Packaging Type

Bags

Packaging Information

• Gross weight: 1000 kg
• Packaging tvpe: 25 00 kg

Storage & Handling

Shelf Life

36 months

Storage Conditions

Store inside cool and dry in closed packaging