Technical aspects
Plant-based protein from peas is characterized by uniform consistency, high protein content, and a neutral sensory profile, making it a versatile ingredient in food formulations.
| Parameter | Value |
| Color | Light yellow, beige |
| Taste and aroma | Neutral, mild |
| Particle size | ≥ 95% through 100 mesh |
| Moisture | Max. 10% |
| Fat content | Max. 10% |
| Protein content | Min. 85% |
| Ash content | Max. 8% |
| pH | 6 – 8 |
| Gluten | Max. 20 ppm |
| Soy | Max. 2.5 ppm |
| Total plate count | Max. 10,000 CFU/g |
| Yeast and mold | Max. 200 CFU/g |
| E. coli | Absent in 25 g |
| Salmonella | Absent in 25 g |
| Listeria monocytogenes | Absent in 25 g |
| Staphylococcus aureus | Absent |
| Heavy metals (As, Pb, Cd, Hg) | Max. 0.5 ppm each |
