Pea starch is a type of carbohydrate derived from peas that is utilized in the food and feed sectors. Because of their biodegradability and renewable nature, they have swiftly gained acceptance as a viable alternative to fossil fuel in a variety of chemical applications. Furthermore, pea starch stability is utilized to boost volume in eatables and different extruded snacks by increasing crispness.
Characteristics of Native Pea Starch:
Native pea starch is made from yellow peas and is processed differently than pea flour, which is the most popular pea-based component. Peas contain 40% starch, which comes in the form of a white powder with a neutral flavor and color. Pea starch is also more preferred as it is gluten-free, and non-allergenic.
Pea starch granules are roughly the same size as tapioca starch granules and approximately a third of the size of potato starch granules. When compared to other native starches, it has a medium viscosity and gelatinizes at a greater temperature. Native pea starch is more stable under high heat, shear, and acid conditions than other native starches due to its high amylose content and less swelling power. Native pea starch has this feature, which is more common in crosslinked starches, making it a good clean label ingredient.
Because of the high amylose content in pea starch granules, it is distinguished from other native starches. The amylose concentration of native pea starch is more or less 35%, which gives it excellent gelling capabilities. It is a superior gelling native starch because it can form a gel in water at a significantly lower dosage than other starches. Pea starch is therefore an excellent ingredient for foods that require a short, elastic feel, such as glass noodles or gummy candy.
The taste and color of native pea starch are both neutral. It demonstrates exceptional stability in high temperature cooking and under pH variations due to its higher amylose content and higher gelatinization temperature than corn, tapioca, and potato native starches. It also has a high level of shearing resistance. Chemically modified starches are known for having these qualities.
Native Pea Starch Food Applications:
The following are some of the human applications for pea starch:
- Meat Items: Texture and mouthfeel improvements for high-yield pig hams, poultry rolls and hams, patés, and vegetarian products
- Canned products: Sausages and other processed meats are stable under process conditions when canned.
- Soups/sauces: Thickens instant soups and high viscosity dressings with a pulpy texture.
- Bakery Products: Baked snacks, breakfast cereals, and fruit fillings are all stable in process conditions.
- Dairy Products: For chocolate mousse and custard cream, exceptional gelling is required.
The global pea starch market is estimated to reach USD 181.2 million by 2027, increasing at a CAGR of 8.1% from 2019 to 2026, according to Reports and Data. The market is expected to develop due to the rising use of pea starch in various sectors and consumers’ preference for clean-label food items.
Because of its high amyloses content, American Key Food Product has marketed native pea starch as a clean label alternative to modified starches. When pea starch is employed, it appears to improve the thickening and film-forming characteristics of the components. Pea starch also has the same stability as modified starches when exposed to high temperatures and shear.
Pea starch is projected to become more popular as its heated viscosity remains consistent and low, which is beneficial in meat and cheese applications. Pea starch also forms a gel at a lower concentration than other starches.
Animal Feed Made From Pea Starch
Because of its high protein content, soybeans are the most popular animal feed. Increased usage of soybeans, on the other hand, is problematic because its cultivation causes significant environmental damage in the nations where it is grown. As a result, research was conducted to find an alternative feed that has the same nutritional content as soybeans.
Peas were shown to be the greatest fit throughout this study since they contain high levels of protein and starch. The study’s main purpose was to use thermal treatment and fermentation to increase the feed value of native feedstuff. Domestic legumes have been found to be useful to agriculture and the environment in a variety of ways, including supporting eco-systems. Legumes loosen the soil and recover nitrogen from the air, which is essential for plant growth, according to the study.
Peas were shown to contain anti-nutritive elements, according to the study. The problem of anti-nutritive components, on the other hand, can be easily rectified during typical agricultural ensiling methods, making pea starch the best feedstock and a better substitute for soybeans.
Investment In The Pea Starch Business Has Increased
Major firms have invested in the pea starch industry, owing to the growing demand of pea starch in agriculture and other industries. For example, Cargill, a leading food company, recently increased its investment in PURIS to USD 75 million. With the aid of the company’s integrated supply chain, this investment is expected to help PURIS enhance output in Dawson and satisfy demand for pea proteins and starches. In 2021, the foundation for Alberta’s first yellow pea wet fractionation plant was laid. More Than Protein Ingredients Ltd. invested USD 100 million in Bowden, Alta., to create protein, starch, fiber, and feedstock molasses from the crop. The mill is planned to be fully operational in the summer or fall of 2023, processing 35,000 tons of peas per year.
The demand for pea starch has increased as more people become aware of its benefits in the food industry and agriculture. Furthermore, recent studies have demonstrated the benefits of using pea starch instead of soybean, bolstering its market expansion. Furthermore, rising investment by industry participants such as Cargill is likely to provide new market opportunities.