PEA PROTEIN (55%)

Specification

Protein fraction, obtained after dry method processing of pea seed.

Parameters Value
Organoleptic properties
Colour cream, yellowish
Odour characteristic
Taste characteristic
Physical and chemical properties
Protein * 55%
Satrch * 9%
Dry matter * 90%
NSP* 13,5%
Insoluble NSP * 8,5%
Soluble NSP * 5%
Fat * 2%
Ash * 6%
Rest carbohydrates ** 14,5%
Bulk density 730 kg/m3
aW 0,5 – 0,65
pH 5,5 – 6
Water binding capacity (on d.s.) 3 gH2O/gr
Calorific value 300 kcal/100 gr
* dry matter and approximately values
** rest carbohydrates as mainly simple sugars and oligosaccharides
Microbiological properties
Yeast & moulds 100 КУО/г
Salmonella not detected in 25 g
Minerals
Calcium 0,09%
Magnesium 0,22%
Sodium 0,01%
Phosphorus 0,84%
Potassium 1,96%
Sulphur 3.911 g/kg
Iron 85 mg/kg
Mangan 25 mg/kg
Selen 0,08 mg/kg
Zink 59 mg/kg
Copper 15 mg/kg

Residues of heavy metals are lower than the guidelines for foodstuff require.

Mycotoxins

Parameter Value
Aflatoxin B1 0.02 mg/kg

Amino acid properties (gr/kg)

Parameters Value
Alanine 21,30 g/kg
Arginine 48,30 g/kg
Asparagine 57,80 g/kg
Cysteine 6,20 g/kg
Phenylalanine 25,60 g/kg
Glutamine 88,70 g/kg
Glycine 20,90 g/kg
Histidine 13,00 g/kg
Isoleucine 21,50 g/kg
Leucine 37,50 g/kg
Lysine 37,50 g/kg
Methionine 4,10 g/kg
Proline 21,50 g/kg
Serine 24,90 g/kg
Threonine 18,50 g/kg
Tyrosine 15,80 g/kg
Valine 23,50 g/kg
Tryptophan 4,90 g/kg

Fatty acid properties, % of fat

Parameters Value
C10:0 less than 0,1
C12:0 less than 0,1
C14:0 0,2
C15:0 0,1
C16:0 10,8
C17:0 0,2
C18:0 3
C20:0 0,4
C22:0 0,1
C24:0 0,2
C14:1 less than 0,1
C16:1 less than 0,1
C17:1 0,1
C18:1 22,9
C20:1 0,3
C22:1 less than 0,1
C24:1 less than 0,1
C16:2 n-4 less than 0.,
Lynolsyre 53,3
C16:4 n-1 less than 0,1
C18:3 n-3 7.9
C18:3 n-6 less than 0.1
C18:3 n-4 less than 0.1
C18:4 n-3 less than 0.1
C20:2 n-6 0.1
C20:3 n-3 less than 0.1
C20:4 n-6 less than 0.1
C20:4 n-3 less than 0.1
C20:5 n-3 less than 0.1
C21:5 n-3 less than 0.1
C22:4 n-6 less than 0.1
C22:5 n-3 less than 0.1
C22:6 n-3 less than 0.1

Sum fatty acids, % of fat

Parameters Value
Sum saturated fatty acids 15
Sum unsaturated fatty acids 23,4
Sum polysaturated fatty acids 61,3
Sum n-3 7,9
Sum n-6 53,4
Sum EPA+DHA less than 0,1

Pesticides and fungicides

Under detectable level in the raw materials.

GMO

Non GMO.

Application

Food and feed applications.

Other aspects

The product must be free from infestation by insects and contamination by rodents and foreign matter.

Packing

Bulk

Storage

Dry, clean and cool place

Shelf life

12 months