Pea protein isolate is made from the high-quality non GMO peas exported from Canada and the USA. The working procedures include separating, homogenizing, sterilizing and spray drying. It’s yellow and fragrant with strong pea taste and has over 80% protein and 18 amino acids & vitamins without cholesterol. It has good gelatinization and water-solubility including dispersibility, stability and dissolution.Pea Protein is made from the high-quality non-GMO peas.
The working procedures include separating, homogenizing, sterilizing and spray drying.
It’s yellow and fragrant with strong pea taste and has over 80% protein and 18 amino acids & vitamins without cholesterol.
1).Pea protein have very high water-holding and oil absorption properties as well as good gel forming property, which can be used in hams and other meat products as an excellent additive.
2).Pea protein has a certain degree of foamability and foam stability, which can partially replace eggs to be added to pastry products.
3).Pea protein has excellent emulsifiability and emulsion stability, which can be used as emulsifiers for various types of foods; Pea protein can quickly emulsify fat, to prepare sausages with good emulsifiability. Sausages made in this way are very tasty with high nutritional values.
4).If added into biscuits, Pea protein can enhance the flavor and strengthen the proteins; in addition, it can be developed into health foods having different functions.
5).Pea protein can also be used in flour products. For example, adding pea peptide into flour can improve the nutritional value, intensity and gluten strength of noodles, and thus improve the appearance and taste of flour foods.
6).Peas liquor. The technological problem that peas containing a large amount of proteins (20%) and fat cannot be fermented to make liquors is successfully tackled by using biotechnology. This type of liquor is rich in Pea protein, which can not only be absorbed by the human body, but also enhance the immune function, demonstrating its active role in inhibiting oxidation, scavenging free radicals, lowering blood pressure, blood fat and cholesterol, and resisting cancer, fatigue and aging.
7).When used in cosmetics, Pea protein can inhibit elastase, protect elastin, improve skin elasticity, increase skin tightness, and stimulate the synthesis of collagen, elastin, and glycosaminoglycan (chondroitin sulfate).
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