Pea Maltodextrin
Pea Maltodextrin
Pea Maltodextrin: A Functional Carbohydrate from Peas
Pea Maltodextrin is a carbohydrate derived from yellow peas, known for its mild flavor, solubility, and quick digestion. It provides a rapid source of energy and is commonly used in food, beverage, and nutritional products. As a non-GMO, plant-based option, it’s ideal for those looking for an allergen-free alternative to traditional maltodextrins like corn or rice.
APPLICATIONS
Applications of Pea Maltodextrin
Pea Maltodextrin is used in a variety of products due to its functional properties:
- Sports and Energy Drinks
- Meal Replacements
- Beverages and Smoothies
- Baked Goods
- Protein Bars and Snacks
- Confectionery
- Sauces and Dressings
- Nutritional Supplements
- Infant Nutrition
Processing
Enzymatic Hydrolisis
Pea Maltodextrin is produced by breaking down pea starch using enzymes. The starch is extracted from yellow peas, then hydrolyzed to form maltodextrin. Afterward, it is purified, filtered, and dried to create a fine, white powder ready for use in various applications.
Key Properties of Pea Maltodextrin
- Rapid Energy Source
- Mild Flavor, Low Sweetness
- Good Solubility
- Non-GMO, Gluten-Free, and Vegan-Friendly
- Stable in High Temperatures