PURIS™ Pea Starch PS85-BRTE

Identification & Functionality

Ingredient Name

Pea Starch

Ingredient Origin

Plant Origin

Food Ingredients Functions

Carbohydrate Source,

Thickener,

Viscosity Modifier

Ingredients

Pea Starch

Technologies

Food Ingredients

Product Families

Food Ingredients — Texture & Consistency

Starches & Thickeners

Features & Benefits

Labeling Claims

Allergen-free,

Clean Label,

Gluten-free,

Halal,

Kosher,

Non-GMO,

Organic,

Plant-Based,

Solvent-free,

Soy-free,

Sustainable,

Vegan

Food Ingredients Features

Cost Effective,

Creamy Mouthfeel,

Good Binding,

Good Gelling Properties,

Improved viscosity,

Short Texture,

Stabilizing

Features

BRTE starch allows food makers the flexibility of adding clean carbs in a ready to eat format, perfect for powders

Benefits

Slow digesting, low-glycemic carbohydrate used for recovery and energy in Sports and Nutrition, and flexibility with baked good and raw doughs

How PURIS Compares

	PURIS® Pea Starch	Corn Starch	Tapioca Starch	Potato Starch
US Grown and Made	✔	✔		✔
Non-GMO	✔		✔
Organic Option	✔
Clean Taste and Color	✔		✔
Smooth Mouthfeel	✔	✔	✔
Stable Gel Formation	✔	✔
Short Texture	✔	✔
Sustainably Grown and Made	✔

 

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Beverage

Energy Drinks,

Powdered Beverages

Food & Nutrition — Food

Bakery,

Convenience Foods

Food & Nutrition — Nutrition & Well Being

Sports Nutrition

Food & Nutrition Applications

Energy Drinks,

RTE Dough

Applications

• Dry beverage blends
• Nutritional supplements
• Bakery (RTE doughs) low temp processed applications

Properties

Physical Form

Powder,

Solid

Flavor

Neutral

Physical Properties

	Value	Units	Test Method / Conditions
Ash Content	max. 0.4	%	—
Moisture Content	max. 14	%	—
Protein Content	max. 0.75	%	—
RVA Viscosity Peak	1500-3000	cP	General Pasting Method
Total Carbohydrates	89	%	—

Microbiological Values

	Value	Units	Test Method / Conditions
Aerobic Plate Count	max. 50,000	per gram	AOAC 966.23
Coliform	max. 10	CFU/g	BAM Ch. 4
Escherichia coli	max. 10	CFU/g	BAM Ch. 4
Salmonella	Negative/375g	—	AOAC RI 031201
Yeast and Molds Count	max. 100	CFU/g	AOAC RI-121301

Nutritional Information

	Value	Units	Test Method / Conditions
Trans Fatty Acids	max. 0.01	g/100g	AOAC 996.06 mod.
Added Sugars	0	g/100g	CFR 21-calc.
Ash Content	max. 0.4	g/100g	AOAC 982.14
Calcium Content	15	mg/100g	AOAC 984.27, 927.02, 985.01, 965.17 mod.
Calories	360	Kcal/100g	AOAC 984.27, 927.02, 985.01, 965.17 mod.
Carbohydrates	89	g/100g	CFR-Atwater calc.
Dietary Fiber	1.5	g/100g	AOAC 982.14, mod.
Iron Content	0.3	mg/100g	AOAC 984.27, 927.02, 985.01, 965.17 mod.
Moisture Content	10	g/100g	Huang et al., Rapid Commun. Mass Spectrum 2014, 28
Monounsaturated fat	0.1	g/100g	AOAC 996.06 mod.
Polunsaturated fat	max. 0.05	g/100g	AOAC 996.06 mod.
Potassium Content	12	mg/100g	AOAC 942.05
Protein Content	0.3	g/100g	AOAC 925.09
Saturated Fat	0.1	g/100g	AOAC 996.06 mod.
Sodium Content	4	mg/100g	AOAC 991.43
Total Fat	0.3	g/100g	AOAC 990.03, 992.15
Total Sugars	max. 0.35	g/100g	AOAC 996.06 mod.
Vitamin D	max. 4.0	mg/100g	AOAC 984.27, 927.02, 985.01, 965.17 mod.

Regulatory & Compliance

Certifications & Compliance

Glyphosate Residue-free,

Halal,

Kosher,

Organic Certified,

USDA Organic

Packaging & Availability

Packaging Type

Bags

Packaging

Packaged in 50lb Kraft bags.

 

Lot Coding

141003TL2 14= Year, 10= Month, 03= Date, TL=Site, 2= Packaging Line

Storage & Handling

Shelf Life

24 months

Storage Conditions

Product should be stored in a cool, dry location, and in the original sealed package away from odorous material.

 

Shelf Life

The shelf is a minimum of 24 months.