Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Protein Type
- Food Ingredients Functions
- Pharma & Nutraceuticals Functions
- Ingredients
- Pea Protein
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Features and Benefits
ProNexTM PEA PROTEIN: Excellent Nutritional Profile
• One of the highest protein levels of any vegetable protein sources;
• Up to 85% protein, has levels similar to animal sources;
• Water extracted from yellow pea, using a physical separation process to create a protein content of up to 85%, having a typical legume amino acid profile.
• Has the highest BCAAs level of all plant protein sources, containing 19% of its amino acid profile as BCAAs, making it an excellent alternative to whey for muscle building, particularly
when blended with ProNexTM Rice Protein;COMPARISON OF BRANCH CHAIN AMINO ACIDS Whey Protein ProNexTM COMPLETE Leucine (% of total) 10 7 Isoleucine (% of total) 6 4 Valine (% of total) 6 4 Total % BCAAs 22 19 • Hypoallergenic, no ethical issues as with dairy-based or from other animal-based protein sources, such as whey, casein, collagen, and egg.
• GMO-free;
• Nex-xus has expertise to create customized solutions, offering blends of plant proteins to achieve a Protein Efficiency Ratio (PER) similar to dairy and egg.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
ProNexTM PEA PROTEIN: A Highly Functional Ingredient
• Sports nutrition, meal replacement and weight management product: provides excellent dispersion and suspension to mix product systems
• Infant and geriatric nutrition formulas: provides an excellent amino acid profile, particularly when blended with ProNexTM Pea Protein, that is similar to human breast milk, and has a small particle size, allowing excellent powdered formula mixing
• Bakery systems: provides a hypoallergenic egg alternative, for vegan and vegetarian and gluten-free foods with a well-balanced amino acid profile, while providing excellent emulsion, process and extrusion stability in the production of many processed food systems.
ProNexTM Pea Protein produces a stable fat/water system, similar to egg, offering process stability to hold flavor components together and improve shelf life.
- In cakes and cookies, ProNexTM Pea Protein can produce denser cakes with greater moistness than those with egg, and cookies with pea protein have shown similar appearance with greater moistness than those with egg.
- ProNexTM Pea Protein is highly stable and will not lose structure or functionality under high temperatures, pH or pressure changes-offering stability in baking, deep frying and extrusion.
• Snacks and cereals: provides an excellent alternative to gluten, as a product stabilizer in extrusion, adding structure for expansion, to maintain proper texture and shape.
• High-protein pasta systems: can significantly reduce cost, while improving firmness and texture, even after overcooking, as compared with egg pastas;
• Dairy-free food systems: yogurts, ice cream, whipped toppings and cheeses: provides hypo-allergenicity and texture equal to dairy-based protein systems;
• Hair care systems: helps strengthen and expand hair diameter to create thicker, more voluminous looking hair.