| Chemical Properties | Back Directory | [Melting point ]
79-87 °C (Denaturation) | [density ]
1.25-1.35 g/cm3 | [refractive index ]
1.33-1.35 | [form ]
powder | [color ]
Light-colored | [Odor]
Mild, slightly nutty odor | [Cosmetics Ingredients Functions]
SKIN CONDITIONING - EMOLLIENT
SKIN CONDITIONING
ANTISTATIC
HAIR CONDITIONING | [CAS DataBase Reference]
222400-29-5 |
| Hazard Information | Back Directory | [Description]
Pea Protein is the natural plant-based protein derived through drying of yellow split peas and then grinding them into flour-like powder containing protein, starch, and fiber. The powder then passes through water-based isolation to separate the fiber and starch. After wet-filtration and centrifugation, the protein is precipitated and finally dry sprayed to leave high concentrated Pea Protein Isolate. Pea Protein is dairy-free, lactose-free, gluten-free, soy-free, contains fewer carbohydrates, and is naturally cholesterol and fat-free. Pea Protein has high protein content per serving, has a well-balanced amino acid profile, has good solubility in water, displays good texture, and exhibits a low incidence of allergy. The natural protein supplement is the most appealing protein for vegans and vegetarians, it assists in muscle growth, muscle recovery, and weight loss. |
| Questions And Answer | Back Directory | [Application]
Pea protein possesses excellent functional properties, such as solubility, water absorption, emulsification, foaming, and gel-forming properties, making it suitable as a food additive in meat processing and snack foods to improve product quality and nutritional structure. 1. Food: Adding pea protein and pea flour to steamed buns effectively improves the texture of the flour and enhances the nutritional value of the buns. When the addition of pea protein is 4% and the addition of pea flour is within 10%, the sensory score of steamed buns is higher than that of those without added protein and pea flour. The addition of pea protein and pea flour also helps to delay the staling of steamed buns and extend their shelf life. Adding pea protein powder to noodles improves the flour's texture and increases the nutritional value of the noodles. 2. Feed: Adding 35% pea protein isolate to fish feed has an adverse effect on the digestion and intestinal health of Atlantic salmon. Replacing soybean protein concentrate and soybean meal with pea protein powder in broiler feed significantly reduces the weight of broilers. The saccharification of pea protein affects intestinal symbiotic bacteria, especially causing a significant increase in lactobacilli and bifidobacteria. These changes in microbial composition have a beneficial impact on the intestinal environment and promote human health. |
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