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
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.
Citric Acid Anhydrous & Monohydrate
Organic acid / acidulant — carbonated and still beverages — acidity regulator
Xanthan Gum
Rheology modifier and thickener — gluten-free bakery and confectionery
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.