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Pea starch
High amylose starch
Pea starch is a natural carbohydrate (polysaccharide) extracted from pea seeds (typically yellow or green). It is gaining popularity in the food industry as a functional ingredient, thanks to its unique composition and properties that set it apart from other types of starch.
Pea Starch Production Process
Pea starch is typically produced through either dry or wet fractionation of peas. In the dry method, ground peas are separated into different particle-size fractions, allowing starch to be isolated from proteins and fiber. The wet method is similar to the production of other cereal starches: peas are soaked, milled, and then the starch slurry is separated from other components by centrifugation and washing. The final product is a pure white pea starch powder.
Physical and chemical properties of pea starch
Appearance: Fine powder of white or slightly cream color.
Granule size and shape: Pea starch granules vary in shape from round to oval and in size from 2 to 30 µm. Both single and compound granules are common.
Taste and smell: It has a neutral taste and smell, which allows it not to affect the organoleptic characteristics of the final product.
Solubility: Insoluble in cold water.
Gelatinization Temperature: Pea starch has a relatively high gelatinization temperature, typically in the range of 62-72°C.
Viscosity and transparency of the paste: When heated in the presence of water, pea starch forms a viscous, transparent paste. Its gels are often described as very strong and elastic.
High amylose content: This is the key feature of pea starch. It contains significantly more amylose than most other native starches, typically in the range of 30-65% (depending on the pea variety). The high amylose content is responsible for its unique functional properties.
Retrogradation Tendency: Due to its high amylose content, pea starch has a high retrogradation tendency. When cooled and stored, its gels quickly thicken and harden, which can lead to syneresis. However, this high retrogradation can also be used to produce thermoreversible gels and films.
Stability to conditions: Pea starch has good shear stability and moderate resistance to acidic conditions, making it suitable for various industrial processes.
Functional properties and application of pea starch
In the food industry, pea starch is widely used due to its unique functional properties, especially in the context of the growing demand for plant-based and gluten-free products:
High gelling power: Due to its high amylose content, pea starch is able to form very strong gels even at relatively low concentrations, making it ideal for noodles, jellies and products requiring a strong structure.
Thickener and stabilizer: Used to thicken soups, sauces, dairy alternatives and desserts, providing good viscosity and stability.
Texture enhancement: Provides smoothness, elasticity and improved "mouth feel" to products.
Water binding agent: Effectively retains moisture, which is important for preventing syneresis and improving the juiciness of the product.
Gluten-Free: Pea starch is a naturally gluten-free ingredient, making it valuable for producing gluten-free baked goods, pastas and other products for consumers with dietary restrictions.
In Meat and Dairy Alternatives: Due to its gelling and water-binding properties, pea starch is widely used in plant-based burgers, nuggets, vegan yogurts and cheeses to give them the necessary structure and texture.
Low Glycemic Index: High amylose content promotes slower digestion of starch, which can be beneficial for low glycemic index foods.
Pea starch is an innovative and multifunctional ingredient that allows manufacturers to create products with excellent texture, high stability and valuable nutritional properties, responding to modern market demands.
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