Botanical name: Pisum sativum L.
Derived from the dry pea known as Pisum Sativum, pea starch exhibits distinctive characteristics, featuring a significant portion of amylose and a low gel temperature. These attributes contribute to its functional properties, including texturizing and film-forming capabilities. Pea starch is widely employed for its gelling and thickening functions in various agri-food applications such as meats, delicatessen items, sauces, pastas, and creams. Furthermore, its exceptional film-forming properties make it particularly valuable in certain coatings and other textured food products.
Medicinal Uses:
- Eye health
- Digestive health
- Immune health and anti-inflammatory properties
- Blood sugar control
- Heart health
