Pea fiber

Das Bild zeigt eine weiße Schale, die mit Erbsenfaserpulver gefüllt ist. Das Pulver hat eine helle, cremefarbene Farbe und eine feine, leicht klumpige Textur. Neben der Schale ist etwas Pulver auf einer weißen Oberfläche verstreut.

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Pea fiber

Product description

Pea fiber is a natural and versatile ingredient obtained from the skin and pulp of peas. These fibers are rich in dietary fiber and offer numerous health benefits. Pea fibers improve the texture, stability and nutritional value of foods and are ideal for applications in baked goods, meat products, beverages and many other foods.

High fiber content
Improves water binding capacity
Improves the texture of foods
Stabilization and emulsification of mixtures
Improves shelf life by inhibiting moisture loss

Our pea fibers come from carefully selected producers and suppliers who use sustainable and environmentally friendly cultivation methods. The peas are processed gently to preserve the valuable fiber and ensure the highest quality.

Our pea fibers are available in various packaging sizes to meet the different requirements of our customers. The packaging ensures the freshness and quality of the product during storage and transportation. Our packaging options include 20 kg bags, 25 kg bags, big bags and silo trains. Other packaging options are available on request.

Applications

"Pea fibers are a valuable addition to a variety of foods. Not only do they improve texture and stability, but they also help to increase fiber content and support a healthy diet."

Certified food technologist Wolfgang Walk

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For detailed information on specifications and applications, you can request the data sheet here.

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Pea fibers are dietary fibers obtained from the skin and pulp of peas.

Pea fibers are suitable for a variety of applications, including baked goods, meat products, beverages, dairy products and snacks.

Pea fibres improve water retention, increase the fibre content, stabilize mixtures and improve the texture and shelf life of foods.

Pea fibers improve the texture of foods due to their high water and fat binding capacity, which keeps products juicier and more stable. They also increase viscosity and provide improved structure in baked goods and meat alternatives.