| Customization: | Available |
|---|---|
| CAS No.: | 9010-10-0 |
| Formula: | / |
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| Physical Analysis | ||
| Appearance | / | Off-White Powder |
| Odor & Taste | / | Characteristic |
| Mesh Size | / | 99% Pass 80 Mesh 80% Pass 100 Mesh |
| Chemicals Analysis | ||
| Protein (Dry Basis, N * 6.25) | % | ≥85.00 |
| Crude Fiber | % | ≤5.00 |
| Fats | % | ≤5.00 |
| Loss on Drying | % | ≤8.00 |
| Ash | % | ≤5.00 |
| Moisture | % | ≤10 |
| Starch | % | ≤5 |
| Cyanuri Acid & Melamine | / | Negative |
| Heavy Metal Analysis | ||
| Heavy Metal (as Pb) | mg/kg | ≤10.0 |
| Lead (Pb) | mg/kg | ≤1.0 |
| Arsenic (As) | mg/kg | ≤0.5 |
| Mercury (Hg) | mg/kg | ≤0.1 |
| Microbiological Analysis | ||
| Total Palte Count | cfu/g | ≤1,000 |
| Yeas t& Mold | cfu/g | ≤100 |
| Salmonella | / | Negative |
| E-Coli | / | Negative |
(1)Bake
Pea protein can improve flour quality, delay product aging, prolong shelf life. At the same time, the addition of pea protein can also increase the protein content of flour products. In addition, the taste of pea protein is neutral, almost no bean and raw bean flavor, little impact on the taste of products, so it can be used in the field of baking (such as cakes, etc.) food innovation.
(2) Meat products
Pea protein changes the excipients in traditional meat products, can reduce the serum cholesterol level, has the effect of weight loss. It can also significantly reduce the reaction of blood sugar after meals, and has the function of preventing diabetes and removing harmful substances in the body.
(3)Sports nutrition
Branched-chain amino acids are known to stimulate protein synthesis and play an important role in muscle formation (muscle contains more than 35% of branched-chain amino acids). About 20% of amino acids in pea protein are branched amino acids, which can provide essential branched amino acids for muscle synthesis. Therefore, it can be used in food innovation in the field of sports nutrition (such as protein bars, etc.).
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