Emsland Groups produces pea starch from yellow peas and other then the name implies, the starch is completely white. Pea starch is a medium high amylose starch; it consists of approximately 65-70% amylopectin and 30-35% amylose. The high amylose content makes pea starches more stable against temperature, shear and pH and more difficult to cook and dissolve. Solutions of pea starch are cloudy and creamy and upon cooling form firm gels. The granules of pea starch are relatively small.
The Emsland portfolio consists of native and modified pea starches to fulfill the needs and requirements of the industry. Native and modified pea starches are also available in cold water soluble variant. Our Empure® functional starches are produced by use of clean label technologies; these products do not have an E-number.
|Features||Benefits & examples|
Functional at higher temperatures (but no jet cooking required)
Relatively stable against high temperature, pH and shear resulting in a more stable starch cook and viscosity
Medium viscosity and expansion
Texture and expansion regulator, suitable for many food applications
High gel strength
Preferred in gelled food such as glass noodles, confectionery and as binder in meat analogues
Clear fit for confectionery, cheese
Low taste profile, no off-flavors
Excellent film forming
Ideal for coating in food and technical applications
Medium to small granule size
Ideal for applications where small granules are required but no dusting