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Specification
| ITEMS | STANDARD |
| Product type | Pea Fiber |
| Apperance | Light Yellow or milky white powder |
| Odor | Natural flavor and taste of the product |
| Moisture ≤ % | 10 |
| Ash ≤% | 5.0 |
| Fineness (60-80mesh)≥ % | 90.0 |
| Pb mg/kg ≤ | 1.0 |
| As mg ≤ | 0.5 |
| Total Fiber(Dry Base) ≥ % | 70 |
| Total Plate Counts ≤ cfu/g | 30000 |
| Coliform Bacteria ≤ MPN/100g | 30 |
| Salmonella | Negative |
| Moulds& Yeasts ≤ cfu/g | 50 |
| Escherichia Coli | Negative |
Details
Pea fiber has the characteristics of water-absorption, emulsion, suspension and thickening and can improve the water retention and conformality of food, frozen, improve the stability of the frozen and melt. After adding could improve the organizational structure , extend the shelf life, reduce the syneresis of the products.
Application
It can be widely used in meat products, filling, frozen food, baking food, beverage, sauce etc.