Color: white powder 

Smell: its own flavor without peculiar smell 

Specification: 

Fineness:(80-mesh passing rate) 99%min 

Moisture: 16%max

Protein(Nx6,25): 0.5%max 

Ash content: 0.5%max

PH: 5.5-8 

whiteness: 90%min

Pb: <1.0mg/kg 

As: <0.5mg/kg 

Salmonellae: Negative 

Staphylococcus aureus: Negative 

Shigell: Negative 

TPC（cfu/g): 5000max 

Coliform: <30 

Yeast and Mould: <30 

Melamine: Negative 

Packing: in 25kgs platic bags or kraft paper bags in 18mts/20gp. 

Shelf life: 24 months from the production date. 

Application: 

It is widely used in:

• meat and fish products • noodles • soups • canned food

• light sour cream • batters • extruded snacks • pie fillings

It provides unique properties unlike that of wheat, corn and potato starches. Its superior gelling properties allow it to be used at a 20-30% lower usage level offering economic advantage to meat and confectionery industries in particular. It offers good body and mouthfeel without altering flavor. Pea starch exhibits excellent heat, shear, and acid stability.similar to many modified starches. 

This native starch provides food manufacturers with "clean labeling"opportunities. It's also a food-grade, native vegetable starch offering excellent gel strength, white color and bland flavor. The raw materials-Canadian field peas are GMO-free.