What is Pea amylum?
Pea amylum is a powder extracted from field peas. Peas themselves are a nutrient-dense legume high in protein, fiber, and carbohydrates. The starch component can be isolated through a wet-milling process leaving a white powder that is used as a thickening and binding agent in foods.

Origins and Production
Pea Starch have been cultivated as a crop for thousands of years across Europe and Asia. Starch extraction from peas was first developed commercially in the 1980s as an alternative to corn and potato starches. Today Canada is one of the largest producers and exporters of Pea amylum. It is produced by soaking dried peas to soften them, then grinding the soaked peas and separating the starch from the protein and fiber fractions. The purified starch is then dried into a fine powder.

Nutritional Profile
On a dry weight basis, Pea amylum is composed of around 80% carbohydrates. Similar to other starches, it is low in moisture and essentially fat and protein-free. Pea amylum provides around 15 calories per gram and is an excellent source of digestible carbohydrates. As an isolated component extracted from peas, it does not meaningfully contribute protein, fiber or micronutrients to the diet on its own.

Uses in Food Processing
Thickening: As a starch, Pea Starch has thickening and gelling properties that make it useful in sauces, soups, gravies and dairy products. It has a smooth mouthfeel and does not impart strong flavors.

Texture: Pea amylum is used as a texture modifier in baked goods like bread to improve volume, tenderness and shelf-life. It can partially replace flour for a lighter texture.

Binding: In meat products like sausages and patties, Pea amylum acts as an emulsifier and binder to hold ingredients together.

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