Pea protein is a premium protein isolated from peas with advanced processes and low-temperature and low-pressure technology. It contains 18 amino acids essential to the human body and is complete protein.
The foamability and foam stability of pea protein powder are closely related to pH, ionic strength, concentration, heat treatment, the degree of protein denaturation and the type of protein. Both will increase with increasing concentration. When the concentration reaches 5%, its foaming ability is the optimum; its foam stability will increase with increasing concentration, which is particularly significant after 60min. Pea protein powder has the optimum foamability and foam stability at pH 6, while both will decrease at pH larger or less than; the worst foamability will occur at pH 2, while the worst foam stability will happen at pH 10. Pea protein has lower oil absorption at higher temperatures and higher oil absorption at lower temperatures because the viscosity of oil is greater at lower temperatures.
Pea protein has good functional properties, such as solubility, water absorption, emulsification, foamability, and gel-forming property. It can be used as food additive in meat processing and snack foods to improve the product quality and nutritional structure.
25 kg export-grade cardboard barrels as outer package; double-layer food-grade plastic bag as inner package
Shipped by air, by sea and by express.