Good Solubility Pea protein's solubility is a key factor in its suitability for various food products, including meat analogues, emulsions, and other formulations, making it a versatile ingredient for food applications.

High Gelling Capacity Gelling capacity is the criterion that is frequently used to evaluate food proteins. The quality characteristics of many foods, especially textural properties and juiciness, are determined by the gelling capacity of proteins.

Our Pea Protein exhibits excellent gelling capacity, making it ideal for creating stable gel-like structures.

Good Emulsibility Pea protein exhibits strong emulsifying capabilities, which refers to its ability to stabilize mixtures of immiscible liquids, such as oil and water.

This function is essential in the formulation of stable emulsions, a key requirement in many food products like salad dressings, plant-based dairy alternatives, sauces, and desserts.

In addition to food, these properties also benefit pharmaceutical formulations, where stable emulsions are necessary for consistent dosage, extended shelf life, and improved delivery of active ingredients.

Neutral Taste Pea protein has a relatively mild, earthy flavor that is considered more neutral compared to other plant-based proteins like soy or hemp.

This neutrality allows it to blend well into a wide range of applications without overpowering the overall flavor profile of the product.

Stable Suspension Pea protein has the ability to remain evenly dispersed in liquid systems, forming a stable suspension rather than settling or separating over time.

This is especially important in ready-to-drink beverages, nutritional shakes, and liquid supplements, where maintaining a uniform consistency and appearance is critical for consumer acceptance and product performance