Peas are an excellent source of dietary fiber. A&B Ingredients offers both whole pea hull fibers and pea cell wall fibers which are all-natural non-GMO products extracted from the endosperm of the yellow pea. Our pea fibers are allergen, cholesterol, lactose and gluten free.
Pea Hull Fiber
Pea hull fiber is dry-milled from the seed coats of hulls of dried peas without the use of enzymes or buffers. It differs from pea cell fiber in terms of both chemical composition and functionality. Our pea hull fibers are derived from the hulls of non-GMO, organic whole peas and are a health-conscious, clean-label addition to a wide variety of finished foods.
Pea hull fiber is sought after by health-conscious consumers because of its high fiber content. A fact that a recent Health Focus International Global Trend Study confirmed. They concluded that 79% of consumers are interested in more fiber, while 36% recognize ‘high in fiber’ as an important product claim. It’s no wonder that the research from Markets and Markets, projects the global dietary fiber market to reach US$4.3 billion by 2020, based on an annual growth rate of 13%.
The Canadian Health Food Association dubbed fiber is the “new protein.” They identified pea fiber as one of the Top Five Natural Health Trends (2016).
One of the more significant studies was published by W.J.Dahl, Food Science and Human Nutrition Department, University of Florida, in a recent article entitled Pea Hull Fiber: A Dietary Fiber to Modulate Gastrointestinal Function and Gut Microbiota. The article concluded that “Higher fiber intakes are strongly associated with a reduced risk and progression of chronic disease. Complex dietary fiber ingredients, such as pea hull fiber, may have health effects beyond improvement in gastrointestinal function, as their modulation of the gut microbiota and products of fermentation may impact health and disease risk. Further research, specifically through appropriately powered randomized trials, isneeded to explore the effects of pea hull fiber and other complex dietary fiber ingredients on human gut microbiota, particularly when used as intended—as high-fiber ingredients in a variety of food products. Of particular interest maybe the effects of dietary fiber ingredients on health “indicator”organisms, the products offer mentative activity, and host health.”
A unique functional food ingredient, our pea hull fiber offers nutritional and functional advantages such as dietary fiber enrichment and fat and caloric reduction. Combined with the product advantages of texture improvement, moisture migration and reduced weight loss, our pea hull fiber offers food manufacturers a means of dietary improvement.
A&B Ingredients’ pea hull fiber easily fits into today’s trends for consumers who seek health conscious, nutritious, ready-to-eat products. Its high fiber characteristics, neutral taste and color make it well suited for a wide range of food applications ranging from baked treats, breads, energy and health bars, pancakes, meat products, snack cakes, muffins and cookies.
- High Dietary Fiber Content (90%)
- Improves Digestive Health
- Calorie Reduction
- Neutral in Taste & Color
- Extends Shelf Life
- Texture & Binding
- All Natural, Non-GMO
- Kosher and Halal
- Clean Label
Pea Cell Wall Fiber
Pea fiber is extremely well-suited for enhancing both texture and yield in formed meat and poultry products. It forms a matrix within the meat or poultry paste and acts as a shape retention agent. It controls cooking losses and keeps the product tender, juicy and in its original form through the cooking process. In addition, pea fiber functions as a meat extender, thus increasing product yield without sacrificing texture and quality.
Our pea fiber is derived from the endosperm of yellow peas and is extracted without the use of organic solvents or chemicals. Thus, the product has a clean label. This fiber binds water much like a sponge and releases it under strong mechanical actions such as chewing, thereby providing excellent juiciness to a multitude of foods. Our pea fiber can bind 10 parts of water by capillary uptake in cold conditions and also acts as a terrific emulsifier to bind fats. Additionally, gelatinization of the linked starch granules provides a supplementary buffer to the water binding capacity during heating.
- Increase in product stability reduces cooking losses
- Value-added alternative for protein in meats— 50-100% replacement
- Reduces variations in meat quality by acting as a buffer for meat inconsistencies
- Improves juiciness and stability while reducing cooking losses