Pea protein 80% is a mildly processed protein concentrate from yellow pea, at 80% protein by N x 6.25, 100 mesh, milky white and bland. It is made from 100% non-GMO Canadian peas by a natural biochemical separation route, with no solvent residues of concern and no animal inputs, and it carries the amino acid profile that makes it the usual partner for cereal and dairy proteins: high in lysine, low in the sulphur amino acids. The specification below is the one our lots are released against, including a full amino acid table so formulators do not have to source it separately.
Specifications
| Parameter | Specification | Note |
|---|---|---|
| Protein (N x 6.25) | 80% min | see the amino acid cross-check below |
| Crude fibre | 3% max | residual hull and cell wall material |
| Starch | 8% max | affects dispersibility and mouthfeel |
| Moisture | 10% max | as-is protein falls with moisture; see arithmetic |
| Ash | 8% max | mineral load |
| Fat | 10% max | higher than soy isolate – see the flavour note |
| pH | 6.0 – 8.0 | near neutral |
| Colour | Milky white | – |
| Taste and odour | Bland | – |
| Particle size | 100 mesh | about 150 micrometre |
Heavy metals
| Element | Limit |
|---|---|
| Arsenic (As) | 0.5 mg/kg max |
| Lead (Pb) | 1.0 mg/kg max |
| Cadmium (Cd) | 0.5 mg/kg max |
| Mercury (Hg) | 0.5 mg/kg max |
These are the limits our lots are released against. They are strict enough for most food uses, but they are not automatically compliant with every destination market: the EU sets different limits for food supplements than for ordinary foods, and some markets set limits per product category rather than per ingredient. Confirm against the regulation that applies to your finished product rather than against this table alone.
Microbiology
| Parameter | Limit |
|---|---|
| Total plate count | <10,000 cfu/g |
| Total coliforms | 30 cfu/g max |
| Yeasts and moulds | 50 cfu/g max |
| Salmonella | Negative |
| Escherichia coli | Negative |
| Pathogenic bacteria | Negative |
Amino acid profile (g per 100 g of product)
| Amino acid | g/100 g | Amino acid | g/100 g |
|---|---|---|---|
| Aspartic acid | 9.11 | Isoleucine | 4.12 |
| Threonine | 2.90 | Leucine | 7.07 |
| Serine | 3.93 | Tyrosine | 3.16 |
| Glutamic acid | 14.21 | Phenylalanine | 4.55 |
| Proline | 3.92 | Histidine | 1.99 |
| Glycine | 3.20 | Tryptophan | 0.81 |
| Alanine | 3.39 | Lysine | 5.94 |
| Valine | 4.25 | Arginine | 6.94 |
| Cystine | 0.82 | Total amino acids | 81.35 |
| Methionine | 1.04 | – | – |
Three numbers to take from that table
1. The total amino acids (81.35 g/100 g) confirm the 80% protein claim. Summed amino acids come out slightly above the declared crude protein of 80%, which is what a sane analysis should show: the N x 6.25 factor is an approximation, and for pea protein the two figures land within a percent or so of each other. If a certificate shows a total amino acid sum well below the declared protein, the declared figure is inflated or the analysis is incomplete.
2. Sulphur amino acids are the limiting factor. Methionine (1.04) plus cystine (0.82) gives 1.86 g per 100 g of product, which is 1.86 / 81.35 = 2.3 g per 100 g of protein. Reference patterns for young children call for roughly 2.7 g of methionine plus cystine per 100 g of protein, so pea protein sits below the requirement on exactly the pair of amino acids that cereals supply least of in bioavailability terms – which is why legume and cereal blends are a classic combination rather than a marketing story.
3. Lysine is the strength. At 5.94 g/100 g product, lysine is 5.94 / 81.35 = 7.3 g per 100 g of protein, comfortably above the 5.7 reference level. Cereal proteins are typically lysine-limited; pea protein is not. That single relationship is the technical basis for using pea protein in bakery, pasta and extruded cereal products.
Leucine at 7.07 g/100 g product (8.7 g per 100 g protein) is the other figure formulators often look at, particularly in sports-nutrition product design. We do not make performance claims for the ingredient; the number is here so you can calculate your own formulation.
As-is versus dry basis, and what the fat level means
| Calculation | Value | Why it matters |
|---|---|---|
| As-is protein at 10% moisture | 80 x 0.90 = 72% | the number that goes into the finished-product claim |
| As-is protein at 7% moisture | 80 x 0.93 = 74.4% | a drier lot is worth more per tonne |
| Fat (max 10%) versus soy isolate (max 1%) | up to 10 times | pea protein carries more co-extracted lipid, which affects flavour fade and rancidity in long-shelf-life products |
| Fibre (max 3%) plus starch (max 8%) | up to 11% | both hold water and both change mouthfeel – useful in bakery, unwanted in a clear beverage |
The fat figure is the one that surprises formulators moving from soy: a 10% fat ceiling is not a defect, it is the nature of a mild, water-based pea protein process, but it does mean that a pea-protein bar with a long shelf life needs an antioxidant strategy and a flavour system that accounts for gradual lipid oxidation. In a beverage with a short shelf life the same fat is largely irrelevant.
Applications
- Dairy alternatives and drinks. Milk and yogurt analogues, ice cream and frozen desserts, chocolate and confectionery fillings, sport and protein drinks, instant drinks, fruit drinks and shakes.
- Snacks and bakery. Extruded corn snacks, biscuits, bread, pasta and noodles – the lysine contribution is the technical reason to add it here.
- Nutritional and dietary foods. Protein-enhanced foods, dietary products, sports-nutrition products, and natural food ingredient blends.
- Capsules and supplements. As a protein carrier in capsule and powder formats.
- Fining / adsorption applications. Pea protein has been used in wine and beverage fining for adsorption of certain phenolic and aroma-active fractions. This is a niche and process-specific use: discuss the target effect with us before specifying, because the protein fraction and dose that work for one wine will not transfer to another.
Infant food and medical nutrition are regulated categories with their own compositional and registration requirements; pea protein can be an ingredient in such products, but the assessment is product- and market-specific and is not implied by this specification.
Storage, packaging and handling
Store closed, dry, below 25 degC, protected from light. The powder is hygroscopic and prone to caking once a bag is opened; use within the working period and keep the liner closed. Standard packaging is 20 or 25 kg net in multiwall paper bags with a food-grade polyethylene liner; bulk bags and nitrogen-flushed packs are available. Expect 12 to 24 months of shelf life unopened, with a retest rather than an assumption after opening.
Frequently asked questions
Is pea protein an allergen? Pea is not on the EU Annex II or US FALCPA major allergen lists, which is one reason it is used in free-from products. Cross-reactivity and legume sensitivity are still reported in a minority of consumers, and some markets require advisory labelling – check the destination rules before making a “free from” claim.
Is it non-GMO? Yes. The material comes from non-GMO Canadian peas and no genetically modified pea is commercially cultivated anywhere, so the non-GMO position is inherent rather than dependent on segregation alone. Documentation is available.
Why is the fat limit 10% when soy isolate is 1%? Different process. Soy isolate is made by alkaline extraction and isoelectric precipitation, which removes most lipid. A milder aqueous pea process leaves more of the native lipid with the protein. The result is better flavour neutrality in some applications and a shorter oxidative shelf life in others.
Can it replace soy protein one for one? Not by weight or by function. Pea protein has a different water-binding and gelling behaviour and a different amino acid balance; formulations usually need rebalancing rather than substitution. See Pea vs Soy vs Whey.
What documentation comes with a lot? Certificate of analysis covering protein, fat, moisture, ash, fibre, starch, heavy metals and microbiology; the amino acid profile on request per lot; and non-GMO statement. Certification documents are available for supplier qualification.
Regulatory note
This is a food ingredient. PolyBlueChem makes no health, nutrition or therapeutic claims, and any claim on a finished product is the responsibility of the manufacturer in the destination market.
For composition, functionality and how to select a grade, read Pea Protein 80%: Composition, Functionality and Selection. For the amino acid logic in formulation, read Pea Protein Amino Acid Profile and Blending.
Contact PolyBlueChem at polybluechem@163.com for samples, amino acid certificates or a specification written against your product.
