Pea Protein
Nutritional Enhancers
Thickeners
Emulsifiers
222400-29-5
$2.16 ~ $3.24
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Pea Protein?
Pea protein is a highly digestible, plant-based protein isolate derived from yellow peas, utilized broadly as a nutritional supplement and a functional ingredient to improve texture in vegetarian and vegan food products.
How is Pea Protein made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Select, clean, and de-hull high-quality yellow peas. | Control Point: Pea variety and quality (protein content, moisture). Foreign material detection (metal, stones). Note: Sourcing non-GMO peas is a critical requirement for many markets. |
| 2 | Dry Milling | Mill the de-hulled peas into a fine flour. | Control Point: Flour particle size. Note: A consistent, fine grind is essential for efficient protein extraction in the next stage. |
| 3 | Wet Processing & Solubilization | Mix the pea flour with water to form a slurry and adjust the pH to an alkaline state (typically pH 8.0-9.5). | Control Point: Slurry concentration, water temperature, and precise pH level. Note: The alkaline environment solubilizes the protein, separating it from the insoluble fiber and starch. |
| 4 | Fiber & Starch Separation | Use decanter centrifuges to separate the liquid protein solution from the solid starch and fiber fractions. | Control Point: Centrifuge speed and flow rate. Note: This is a key purification step. The efficiency here directly impacts the final protein purity and yield. |
| 5 | Isoelectric Precipitation | Add an acid to the liquid protein solution to lower its pH to the protein's isoelectric point (around pH 4.5). | Control Point: Exact target pH of ~4.5. Note: At this specific pH, the protein is least soluble and precipitates out of the solution, allowing for its collection and separation from whey. |
| 6 | Neutralization & Washing | Separate the precipitated protein curd, wash it with clean water, and readjust the pH back to neutral (~7.0). | Control Point: Final product pH and purity. Note: Washing removes residual sugars and salts, significantly improving the flavor profile and color. Neutralization ensures stability. |
| 7 | Drying | Homogenize the neutralized protein slurry and spray dry it with hot air to produce a fine powder. | Control Point: Inlet and outlet air temperature of the spray dryer and final powder moisture content. Note: Overheating can denature the protein, affecting its functionality (e.g., solubility, gelling). |
| 8 | Final Processing & Packaging | Sieve the pea protein powder for uniform particle size and package it into sealed, moisture-proof containers. | Control Point: Final analysis for protein content, microbial load, heavy metals, and moisture. Note: Proper packaging is crucial to prevent contamination and ensure product shelf-life. |
Technical Specifications
| CAS Number | 222400-29-5 |
| Solubility | Water-soluble/dispersible |
| Storage Conditions | Cool, dry, <30 °C |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Bakery
beverages
dairy‑alternatives
meat analogues
supplements
Mechanism of action:
| Parameter | Pea Protein |
|---|---|
| Functional Category | Plant-Based Protein Source; Emulsifier; Gelling Agent; Foaming Agent; Water Binder. |
| Key Ingredients | Globulins (primarily Legumin and Vicilin); Albumins. |
| Mechanism of Action | Proteins possess amphiphilic properties, adsorbing at oil-water or air-water interfaces to reduce interfacial tension, thus stabilizing emulsions and foams. Upon heating, proteins denature, exposing hydrophobic regions and sulfhydryl groups, leading to aggregation and the formation of a three-dimensional gel network that entraps water and fat. The hydrophilic side chains bind water molecules, increasing hydration. |
| Application Effect in Product | Increases protein content for nutritional fortification; provides structure, bite, and texture in meat analogues; improves creaminess and mouthfeel in dairy-free beverages and yogurts; enhances moisture retention and yield in baked goods; stabilizes foams in vegan meringues and mousses. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Pea Protein | Plant-Based Protein Isolate | Rich in Branched-Chain Amino Acids (BCAAs), particularly Arginine; hypoallergenic; high in iron. | Excellent amino acid profile for muscle growth, comparable to whey. Highly digestible and free from common allergens like dairy and soy. | Can have a distinct earthy taste or chalky texture. Low in the amino acid Methionine. | Post-workout muscle recovery, building lean mass for those with dairy or soy allergies, vegan diets. | A top-tier vegan alternative to whey for muscle synthesis, especially for those with allergies. |
| Soy Protein | Plant-Based Protein Isolate | Complete protein containing all nine essential amino acids; contains isoflavones. | Excellent amino acid profile. Often has a smoother texture and is more cost-effective than other plant proteins. | Common allergen. Some users have concerns about phytoestrogens and GMO sourcing. | General protein supplementation, baking, and meal replacement for non-allergic vegetarians/vegans. | Choose for an affordable, complete plant protein with good mixability, if soy is not a concern. |
| Brown Rice Protein | Plant-Based Protein Concentrate | Hypoallergenic; good source of B-vitamins and fiber. | Very gentle on the digestive system, making it suitable for sensitive individuals. | Incomplete protein profile (low in Lysine). Often has a gritty texture. | Protein supplementation for individuals with multiple food allergies (dairy, soy, nuts). Often blended with pea protein. | An extremely hypoallergenic option, best used in a blend to create a complete amino acid profile. |
| Hemp Protein | Plant-Based Protein Concentrate | Rich in fiber, Omega-3 and Omega-6 fatty acids; contains all essential amino acids. | Offers a balanced nutritional profile with healthy fats and high fiber content; less processed. | Lower protein concentration per serving (typically 30-50%). Strong, earthy flavor. | Adding a balanced nutritional boost (protein, fiber, fats) to smoothies or food, rather than high-dose muscle recovery. | For a whole-food nutritional approach where fiber and healthy fats are as important as protein. |
| Whey Protein | Dairy-Based Protein | Very high in BCAAs, especially Leucine; rapid absorption rate; complete amino acid profile. | Considered the gold standard for muscle protein synthesis due to its bioavailability and Leucine content. Excellent taste and mixability. | Contains lactose, a common allergen/intolerance. Not suitable for vegans. | Maximizing muscle growth and recovery immediately post-workout for non-vegans. | When fast absorption and maximum muscle building are the primary goals, and dairy is not an issue. |
Technical Documents
Available Documentation
Technical datasheet & COA provided
Safety Data Sheet (SDS)
SDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications