Botanical Name: Pisum sativum
Plant Part Used: Seeds
Processing Method: Drying, Grinding
Pea protein is a source of protein derived and extracted in powder from split peas. It is used as a functional ingredient like thickener, emulsifier, and foaming agent in food manufacturing practices and can also serve as a supplement of protein. It contains all essential amino acids that can meet human dietary needs. It is rich in nutrients like carbohydrates, proteins, vitamins, phytic acid, saponin, polyphenol, minerals, and oxalates. It is slight bitter and metallic in taste due to the presence of saponin.
Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.
The biological source of Pea Protein is Pisum sativum.
|Loss on drying||NMT 10.0% w/w||USP<731>|
|Total ash||NMT 10.0% w/w||USP<561>|
|Pesticide residue||Meet USP requirements||Meet USP<561>|
|Impurity||No visible impurity||USP|
|Protein(dry basis)||NLT 80%||USP|
|Total Heavy Metals||NMT 10 ppm||USP<231>|
|Lead||NMT 0.5 ppm||USP<232>|
|Arsenic||NMT 1 ppm||USP<232>|
|Mercury||NMT 0.5 ppm||USP<232>|
|Cadmium||NMT 0.5 ppm||USP<232>|
|Total Plate Count||NMT 100,000 cfu/g||USP<61>|
|Yeast & Mold||NMT 1000 cfu/g||USP<61>|
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