Pea Starch
High-amylose pulse starch for noodles, coatings, gelled confectionery and paper. Pea starch is the carbohydrate fraction from the same yellow pea fractionation that produces pea protein, and its commercial value comes from a high amylose content relative to common starches. High amylose means strong gel formation and rapid retrogradation — exactly the behaviour that produces firm, translucent glass noodles and crisp fried coatings that stay crisp.
At a glance
- Product
- Pea Starch
- Grades
- Native pea starch · Food grade +2 more
- Typical applications
- Glass noodle and vermicelli production · Crisp coatings and batter systems · Gelled confectionery and jelly products
- Packaging
- 25 kg multi-wall paper bags with liner · 1,000 kg bulk bags · Palletised for container loading
- • Certificate of Analysis is provided against the confirmed shipment, grade and batch.
- • Manufacturer TDS and SDS are subject to grade and supplier confirmation and are available on request.
- • Grades, packaging and origin above are indicative sourcing options and are confirmed at quotation.
Available grades from container-direct sourcing
Native pea starch
Standard high-amylose grade for food and industrial use.
Food grade
Manufactured and tested to food standards with full microbiological panel.
Industrial grade
Paper, adhesive and technical applications.
Modified grades
Available only against a clearly defined functional requirement.
Typical applications
- Glass noodle and vermicelli production
- Crisp coatings and batter systems
- Gelled confectionery and jelly products
- Paper sizing and coating
- Industrial binders and biodegradable film systems
Why Canadian buyers choose us
- Enquiries quoted against your specification — class, grade and presentation, not a fixed stock list
- Specification, origin, availability and certification confirmed in writing at quotation
- Supplier documentation (COA, SDS, technical data) provided for the grade actually offered
- One point of contact from enquiry through documents, packing and shipment
- Quantities reviewed per enquiry, from bagged lots to full container and vessel programmes
Typical industries served
Material identity
Pea starch — identifiers and the names buyers use
- Source
- Yellow pea (Pisum sativum) fractionation
- Composition
- High-amylose legume starch
- Formats
- Native and modified
Also searched as
Abbreviations
Industry terminology
Identifiers are published for material identification. The exact specification of any offered grade is confirmed against supplier documentation at quotation.
Buyer intent coverage
Pea starch — what it is, where it is used, how it is chosen
Pea starch is the high-amylose starch that comes out of the same prairie pulse fractionation that produces pea protein, which makes its supply a by-product of Canadian protein processing in Saskatchewan, Manitoba and Alberta. High amylose gives it strong, firm gels and rapid retrogradation — excellent for noodles, snacks and firm-set products, less suited to smooth sauces. Buyers are noodle and snack manufacturers, plant-based producers and pet-food formulators.
Primary uses
- Forming firm gels in noodles, vermicelli and jelly products
- Providing crisp structure in extruded and coated snacks
- Binding and texturising plant-based and meat products
- Serving as a non-GMO, allergen-friendly starch base
Applications
- Glass noodles, vermicelli and pasta
- Snack coatings and extruded products
- Plant-based meat and dairy analogues
- Gluten-free bakery
- Pet food and technical uses
Advantages
- High amylose content gives strong, firm gel structure
- Naturally non-GMO and free of the major cereal allergens
- Domestically produced alongside Canadian pulse protein
- Good film-forming and crisping behaviour
Limitations to consider
- Rapid retrogradation causes syneresis in refrigerated products
- Not suited to smooth, stable sauce systems without modification
- Slight legume note in delicate flavour systems
- Gel strength varies with lot and processing history
How to choose the right grade
- State whether firm gel or smooth viscosity is the goal — this decides native versus modified
- Specify amylose content and gel strength with test conditions
- Confirm refrigerated or frozen storage of the finished product
- Confirm non-GMO and allergen documentation needs
Typical grades
- Native pea starch
- Modified pea starch
- Fine-particle grade
- Organic-certified grade where documented
Comparable materials — how Pea starch sits against alternatives
- Mung bean starch — traditional high-amylose noodle starch
- Potato starch — higher viscosity, weaker gel
- Corn starch — commodity alternative with different labelling
- Tapioca starch — clearer, more cohesive texture
Comparable-material reference. Grade selection is confirmed at RFQ against your process.
Procurement coverage
How to specify, order and receive Pea starch
Written for procurement, quality and technical buyers in Canada and the United States. No numeric price, MOQ, stock or lead-time value is published — those are confirmed per shipment in the quotation and against the confirmed batch.
How buyers specify at RFQ
- Amylose content and gel strength with method
- Viscosity profile and pasting temperature
- Moisture, protein and ash content
- Particle size and whiteness
- Certification statements and documentation required
Packaging options (industry-standard)
- Multi-wall paper or PP bag — the standard dry-ingredient format
- Jumbo / FIBC bulk bag for high-volume users
- Fibre drum or carton for oxygen- or moisture-sensitive grades
- Packaging options and available pack sizes are confirmed with each quotation.
Storage & handling
- Store sealed, dry, off the floor and away from strong odours
- Keep food, feed and technical grades physically segregated
- Rotate stock and re-close partial bags immediately after use
Documentation available
- Technical data sheet (TDS) for the exact grade offered
- Safety data sheet (SDS) in the format required for Canadian import
- Certificate of analysis (COA) against the confirmed production batch
- Allergen, non-GMO, Halal and Kosher statements where the grade supports them
- Documentation is confirmed per batch at quotation; availability depends on the grade and supplier offered.
RFQ checklist for pea-starch
Include these fields to receive an accurate Canada-landed quotation
- Grade family and the end use it must be legal for (food, feed, technical)
- The specification parameters you actually control against, with test method
- Annual volume and expected per-shipment quantity
- Packaging format your plant can receive and handle
- Documentation and regulatory statements required per shipment
- Delivery province or port of discharge
- Native or modified
- Required gel strength and storage temperature of the finished product
Technical & procurement detail
What this product is and what decides quality+
Pea starch is the carbohydrate fraction from the same yellow pea fractionation that produces pea protein, and its commercial value comes from a high amylose content relative to common starches. High amylose means strong gel formation and rapid retrogradation — exactly the behaviour that produces firm, translucent glass noodles and crisp fried coatings that stay crisp. That same property makes it a poor substitute where a soft, clear, stable paste is needed. Formulators moving from tapioca or waxy maize to pea starch should expect a firmer, more opaque gel and should reformulate rather than swap one for one. Outside food, high-amylose starch is used in paper sizing and in a range of industrial binding and film-forming applications where gel strength and film integrity matter.
Types, classes and grades+
Native pea starch: Standard high-amylose grade for food and industrial use. Food grade: Manufactured and tested to food standards with full microbiological panel. Industrial grade: Paper, adhesive and technical applications. Modified grades: Available only against a clearly defined functional requirement.
Specification basis+
Starch content — Typically 80 %+ on a dry basis; confirmed per specification. Amylose — High relative to cereal and tuber starches — drives gel strength. Moisture — Normally 12–14 % maximum. Protein residue — Low; stated per specification. Whiteness / particle size — Stated per grade and application. Values vary by grade, crop year and supplier and are confirmed against supplier documentation at quotation.
Supply and origin context+
Pea starch is produced in Canada as part of the pulse fractionation industry built around the domestic yellow pea crop. It is a co-product stream: protein, starch and fibre are separated in the same process. Availability therefore tracks fractionation capacity and pea crop volumes rather than a standalone production line, and long-term programmes are usually easier to secure than large one-off spot volumes. Origin, availability, grade and certification are confirmed at quotation for the lot actually offered — origin is a supply attribute, never an assumed property of the product.
Commercial and shipping notes+
Do not substitute pea starch one-for-one for waxy starches; trial the formulation first. · State food or industrial grade at enquiry — the documentation package differs. · Quoted FOB, CFR or CIF.
Documentation+
Commonly relevant documentation: Certificate of Analysis · Specification sheet · Certificate of Origin · Food-grade / microbiological report where applicable · Non-GMO declaration. Availability is confirmed per order and per destination.
Frequently asked questions
What should the first enquiry for pea starch include?+
State the quantity, the destination, the presentation you need and the parameters you buy on — starch content, amylose, moisture, protein residue, whiteness / particle size. With those in the enquiry we can return a quotation instead of a list of questions.
Which types or grades of pea starch are available?+
Native pea starch, Food grade, Industrial grade, Modified grades. All of these are grades of the same product rather than separate products; the grade is fixed at quotation.
What packaging options are available?+
25 kg multi-wall paper bags with liner · 1,000 kg bulk bags · Palletised for container loading. Packaging is confirmed at quotation, because it affects both protection in transit and freight cost.
Where does the material originate?+
Origin, availability, grade and certification are confirmed at quotation for the lot actually offered — origin is a supply attribute, never an assumed property of the product.
Technical knowledge for Pea Starch — Native Pulse Starch | Allzone
Engineering and purchasing guidance written for this material — understand it, apply it, compare options, specify a grade, and fix production problems.
Foundation Articles
Related products
Materials commonly quoted alongside Pea Starch by the same plants.
Need a quote on Pea Starch?
Request pricing, TDS/SDS and available documentation. We usually acknowledge enquiries within one business day; samples are subject to supplier availability and product classification.