Pea Protein 80% Food Grade - High Protein Content for Food and Supplements

‌Key Advantages‌

1. ‌Non-GMO & Sustainable Sourcing‌
   Certified Non-GMO Project Verified (ID: XXXXX), sourced through regenerative agricultural practices with full supply chain traceability.

2. ‌Allergen-Free Assurance‌
   Processed in dedicated facilities free from top 14 allergens (FDA FALCPA compliant), including gluten, dairy, soy, and nuts.

3. ‌High-Protein Nutritional Profile‌

• Protein content: 80–85% (Dumas method, ISO 16634)
• Protein Digestibility Corrected Amino Acid Score (PDCAAS): 0.95
• Essential Amino Acid Index (EAAI): 1.02 vs FAO/WHO standard

4. ‌Optimized Digestibility‌

• In vitro protein digestibility: 92–95% (pH-stat method)
• Low oligosaccharide content (<2%) minimizes gastric discomfort

5. ‌Clean Composition‌

• Naturally occurring phytohormones: <0.01 ppm (HPLC-MS)
• Antinutritional factors:
  • Trypsin inhibitors: <1 TIU/mg
  • Phytates: <0.2%
• Cholesterol-free with <1% saturated fat

6. ‌Universal Compatibility‌

• pH stability: 2–10
• Thermal tolerance: -20°C to 150°C
• Certified Kosher (OU) and Halal

7. ‌Superior Functional Properties‌

• Dispersibility index: 85% (5% solution, 25°C)
• Water Absorption Capacity: 3.5–4.0 g/g
• Neutral flavor profile (ASTM E1879 sensory compliant)

8. ‌Balanced Amino Acid Matrix‌

• Lysine content: 6.2–6.8 g/100g protein
• Methionine+Cysteine: 3.1–3.5 g/100g protein
• Perfect alignment with FAO/WHO amino acid pattern (2013)

‌Advanced Applications‌

‌1. Nutraceutical Innovations‌

• ‌Sports Nutrition‌: 25–30% protein boost in RTD shakes with 98% solubility
• ‌Clinical Formulations‌: Hypoallergenic base for enteral feeding solutions
• ‌Maternal Health‌: Iron bioavailability enhancement (45% vs. 32% in standard FeSO₄)

‌2. Bakery Revolution‌

• ‌Egg Replacement‌: 1:1 substitution in muffins (specific volume ≥2.8 cm³/g)
• ‌Gluten-Free Solutions‌: 15% inclusion in bread improves loaf volume by 40%
• ‌Snack Fortification‌: Enables protein claims in extruded cereals (≥10g/serving)

‌3. Next-Gen Meat Alternatives‌

• ‌Texture Engineering‌: Achieves 12–15 N/cm² shear force in plant-based burgers
• ‌Fat Binding‌: Reduces oil separation by 70% in frozen vegan patties
• ‌Color Fixation‌: Maintains meat-like hue through HTST processing

‌4. Beverage Optimization‌

• ‌Clear Protein Drinks‌: 40% transparency at 10% protein load (NTU <50)
• ‌Acid-Stable Formulations‌: Maintains solubility in pH 3.5 fruit smoothies
• ‌Foam Control‌: Reduces surface tension to 45 mN/m in carbonated beverages

‌5. Meat Processing Enhancements‌

• ‌Yield Improvement‌: 8–10% cook yield increase in emulsified sausages
• ‌Fat Stabilization‌: Enables 30% fat inclusion with <2% purge loss
• ‌Sliceability‌: Improves Frankfurter texture to 20–25 N compression force

‌Technical Integration‌

‌Recommended Usage Levels‌

• Bakery: 3–8% flour basis
• Beverages: 5–12% total solids
• Meat analogs: 10–15% total mass

‌Processing Protocols‌

1. ‌Hydration‌: Mix with 40°C water (1:4 ratio) for 15 min
2. ‌Shearing‌: Homogenize at 10,000–15,000 rpm for 2 min
3. ‌Thermal Treatment‌: Pasteurize at 72°C/15s for beverage applications

‌Synergistic Systems‌

• With pea protein: 2:1 ratio for complete amino acid profile
• With methylcellulose: 1.5% blend improves meat analog fibrosity
• With inulin: 3% combination enhances gut health claims

This advanced plant protein concentrate redefines functional nutrition, combining clinical-grade purity with unmatched processing versatility. Its unique combination of high bioavailability, clean sensory properties, and formulation flexibility makes it the ideal choice for developing premium, future-forward food products that meet evolving consumer demands for sustainable, allergen-conscious nutrition.