Pea Starch

Brief Overview
Native pea starch has neutral taste and color. Because of its higher amylose content and higher gelatinization temperature relative to corn, tapioca, and potato native starches, it shows excellent stability in high temperature cooking and under variances in pH levels. It also manifests good resistance to shearing. These are characteristics normally associated with chemically modified starches.
Manufacturing Process
The production of pea starch starts in mashing stage, where pea meal is mixed with water under certain process conditions. Then, it is passed through decanter centrifuges to separate the extracted protein solution from starch mixture. Decanter centrifuges also force water out of pea fibers and finally dry fiber are obtained.