What is pea starch?
Pea starch is obtained from the starch fraction separated during pea protein isolate production from yellow peas. Its most distinctive property is high amylose content (30–40%; about 25% in corn). Starches high in amylose form strong, cuttable gels on cooling and are digested more slowly.
What does high amylose deliver?
High amylose gives glass-clear, elastic gels and crispness in frying. Pea starch is therefore traditionally used in glass noodle production and it also increases crunch in snack coatings. Its resistant starch share is relatively high, which makes it of interest in low-glycaemic product development.
Applications
Glass noodles and vermicelli, snack and frying coatings, confectionery jellies, gluten-free bakery, binder in meat products, dry mixes. As plant protein production grows, pea starch supply is increasing too.
Technical properties and quality criteria
Check starch content, amylose ratio, moisture, residual protein, ash, colour, viscosity and gel strength profile, microbiological values and allergen/GMO statements. Being pea-derived it can carry a mild legume note; sample trials are recommended where a neutral taste is required.
Sourcing from PERDIST
Pea starch is not in PERDIST's standard catalogue; sourcing is researched on request. Write with your target amylose content, application and monthly volume and we present suitable sources with documents in a written quotation.
Frequently asked questions
Ingredients covered in this guide
Typical values for the ingredients named in this guide that are in the PERDIST catalogue:
| Ingredient | Group | Typical properties |
|---|---|---|
| Pea Protein | Protein | Protein ≥ 80% (N×6.25, dry basis), moisture ≤ 8%, fat ≤ 8%, ash ≤ 6%, cream to light yellow colour, 100–200 mesh. Values vary by supplier specification. |
| Potato Starch | Starch | Starch ≥ 98% (dry basis), moisture ≤ 20%, ash ≤ 0.5%, SO₂ ≤ 10 mg/kg, granule size 15–100 µm, white colour, gelatinisation 58–65 °C. Values vary by supplier specification. |
Documents to request from the supplier
- Product specification: typical values, tolerance ranges and analysis methods.
- Allergen declaration: allergens in the product and those handled on the same line.
- Batch certificate of analysis and origin document, showing the number of the batch shipped.
For supplier selection, auditing and the approved supplier list, see the supplier evaluation and approval guide.
This ingredient is not in the catalogue at the moment; on request we research sources and prepare a written quotation. The product name is pre-filled in the form; add your application and monthly quantity.