New pea starch provides simple label benefits
June 22, 2010
by Jeff Gelski
CLOSTER, N.J. — American Key Food Products now offers native pea starch, which the Closter-based company describes as a simple label alternative to modified starches. The starch’s high-amylose content of 35% gives it thickening, gelling and film-forming properties. It is stable under high temperature, acid and shear.
Benefits of the native pea starch include water-binding in meat and fish products; stability for aseptic processing of meats, soups and sauces; water-binding and gel formation in baked foods and dairy products; and crispiness and volume improvement in extruded snacks.