PEA PROTEIN ISOLATE 85%DIAAS 0.82NON-GMO · ALLERGEN-FREE🔬 Written for food scientists · DIAAS/AA data cited per FAO 2013 · EU regulatory references
Pea Protein Isolate Bulk EU85% Protein · DIAAS 0.82 · Wholesale from 25 kg
The definitive B2B technical resource for pea protein isolate. 7-protein DIAAS comparison, full 18-AA profile vs WPC/SPI, solubility curve pH 3–8, 6-application matrix, live product search across 30+ FDCM ingredients, 12-parameter vs whey comparison, and 19 deep-technical FAQ answers.
Plant & Animal Protein Spectrum — Full Technical Comparison
Where does pea protein isolate sit among 7 major protein sources? DIAAS, leucine content, allergen status, solubility, gelation, price tier — click each protein to see the full specification.
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Protein %
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DIAAS
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PDCAAS
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Leucine
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Iron mg/100g
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Sol. pH 7
DIAAS — FAO 2013 Reference
Protein Quality Score: 9 Sources Compared
DIAAS (Digestible Indispensable Amino Acid Score) replaced PDCAAS as the gold standard for protein quality assessment (FAO/WHO 2013). Unlike PDCAAS, which uses faecal digestibility and caps at 1.0, DIAAS uses true ileal digestibility — more accurate, uncapped above 1.0 for high-quality proteins.
Interpreting the chart: A score of 1.0 means the protein fully meets all indispensable AA requirements for the reference population (older children/adults). Below 1.0 indicates the proportion of the most limiting AA that is met. Casein (1.28) and egg white (1.13) exceed 1.0 — meaning they supply more than enough of every essential AA.
Pea protein (0.82) has its DIAAS limited by sulfur-containing amino acids (methionine + cysteine). The practical solution: blend 70% PPI + 30% rice protein concentrate — together they achieve DIAAS ~0.95–0.98, approaching complete protein status.
Why DIAAS matters for product claims: EU Regulation 1924/2006 nutrition claims ('source of protein': ≥12% kcal from protein; 'high protein': ≥20% kcal) are based on quantity, not quality. For clinical applications where protein quality is regulated (infant formula, medical nutrition), DIAAS values should be verified with a registered dietitian.
Sources: FAO 2013 "Dietary protein quality evaluation in human nutrition"; Rutherfurd et al. 2015; Mathai et al. 2017. PPI+Rice blend estimated from individual DIAAS values.
Full Amino Acid Profile
PPI 85% vs WPC 80 vs SPI 90% — 18 Amino Acids
Essential amino acids (★ EAA) highlighted. Values in g/100g protein. The limiting amino acid in pea protein — methionine+cysteine (SAA) — is shown in red. FAO 2013 adult reference requirements included for context.
Amino Acid
PPI 85%
WPC 80
SPI 90%
FAO Req.
Histidine
2.6
1.9
2.7
1.5 g/100g
Isoleucine
4.6
6.3
4.5
3.0 g/100g
Leucine
8.0
11.0
7.8
5.9 g/100g
Lysine
7.2
9.2
5.8
4.5 g/100g
Met+Cys (SAA)
2.1
3.8
2.4
2.2 g/100g
Phe+Tyr
9.2
6.8
8.8
3.8 g/100g
Threonine
3.7
7.8
3.8
2.3 g/100g
Tryptophan
1.0
2.1
1.2
0.6 g/100g
Valine
5.0
6.2
4.8
3.9 g/100g
Alanine
4.3
5.2
4.0
—
Arginine
8.7
2.7
7.4
—
Aspartic acid
11.3
11.7
11.1
—
Glutamic acid
16.4
17.5
18.8
—
Glycine
4.1
1.9
4.3
—
Proline
4.3
5.8
5.1
—
Serine
5.2
5.2
5.3
—
Tyrosine
3.8
3.2
3.6
—
Cysteine
0.9
2.5
1.4
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★ EAA = Essential Amino Acid. Red values indicate below FAO adult requirement. PPI's methionine+cysteine (2.1 g/100g protein) is slightly below the 2.2 g requirement — the practical gap is ~0.03g per 30g serving, easily bridged by dietary variety or free methionine supplementation (0.3g/serving). Pea protein excels in lysine (7.2g) — a major weakness of grain proteins (wheat: 2.8g).
Functional Properties
Solubility vs pH — PPI vs WPC vs SPI
Solubility is the most critical functional property for beverage applications. PPI follows a U-shaped curve with a minimum at its isoelectric point (pI ~4.5). Understanding this curve prevents formulation failures:
Acid zone (pH 3.0–4.0): PPI is soluble (~72%) due to net positive charge. Usable for acidic sports drinks, but off-notes increase at low pH.
Isoelectric zone (pH 4.0–5.5): AVOID this pH range. PPI precipitates — protein isolates from solution, creating sediment and phase separation. This is also the exact pH range of most natural yoghurt and some fermented beverages.
Neutral zone (pH 6.5–7.5): Optimal for most applications — 75–88% solubility. RTD protein shakes, plant milk, clinical nutrition. Add dipotassium phosphate (0.05%) to buffer and maintain this range during UHT processing.
Alkaline zone (pH 8.0+): Highest solubility (>88%). Useful for alkaline protein beverages, but reduces acceptability in most food applications.
⚠ UHT processing warning: If pH drifts below 6.5 during UHT (135–142°C), protein aggregation is accelerated. Always verify pH of finished mix before heat treatment. Buffer with dipotassium phosphate if needed.
Protein Solubility vs pH — PPI, WPC 80, SPI 90% (%)
Solubility measured by Lowry method at 20°C. Values are indicative — actual solubility varies by processing, particle size, and ionic strength. PPI isoelectric point ~pH 4.5.
FDCM Product Catalogue — Live Search
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Application Matrix
Pea Protein in 6 Industrial Applications — Full Formulation Protocols
From sports nutrition to meat analogs and clinical formulas — dose, pH, process parameters, and technical pitfalls for each application category.
PPI 85% vs WPC 80 — 12 Parameters
When to Choose Pea Protein Over Whey
A complete technical comparison of the two most common protein sources in sports and food industry. Neither is universally superior — the right choice depends on your application, target consumer, and regulatory constraints.
Parameter
PPI 85% (Pea)
WPC 80 (Whey)
Winner
Protein content
≥85%
≥80%
PPI
DIAAS (FAO 2013)
0.82
1.09
WPC
Leucine content
8.0% (2.4g/30g)
11.0% (3.3g/30g)
WPC
Iron content
5.5 mg/100g protein
0.3 mg/100g protein
PPI ×18
EU allergen status
None required
Milk — mandatory
PPI
Vegan / plant-based
Yes
No
PPI
GMO status (EU)
Non-GMO (no approved GMO pea)
Non-GMO (standard)
Tie
Cold solubility (pH 7)
~78%
~92%
WPC
Phosphorus per 100g
~800 mg
~1200 mg
PPI (CKD)
Sustainability
Low water, N-fixing crop
Dairy co-product
PPI
Flavour profile
Mild earthy/grassy
Mild dairy/creamy
WPC
Typical EU price
Medium (~€5–6/kg)
Medium (~€5–6/kg)
Similar
Summary: Choose PPI when: allergen-free formulation required; vegan/plant-based label needed; iron fortification is a benefit; sustainability is a consumer priority. Choose WPC when: maximum leucine per serving is critical; cold solubility is paramount (RTD beverages); flavour neutrality is essential for unflavoured products.
Safety & EU Regulatory
Full Regulatory Profile — Allergens, GMO, DIAAS & More
Parameter
EU Regulation / Standard
Status
EU Status
Pea protein isolate: food ingredient with long history of use. No E-number. Labelled as 'pea protein isolate' or 'pea protein'. Not Novel Food per Reg (EU) 2015/2283.
✓ OK
Allergen Status
Pea (Pisum sativum) is NOT in the EU 14 major allergens (Reg 1169/2011). No mandatory declaration required. Cross-reactivity: possible in patients with peanut or other legume allergy (inform risk).
✓ OK
GMO Status
EU-sourced pea protein: non-GMO. No approved GMO pea varieties in EU as of 2026. Non-GMO certification available. IP segregation from farm level possible.
✓ OK
Heavy Metals
No specific EU limit for pea protein. Good practice limits: Pb <0.50 mg/kg, Cd <0.20 mg/kg, As <0.30 mg/kg, Hg <0.10 mg/kg. FDCM provides batch CoA with heavy metal testing.
✓ OK
Microbiological
Salmonella: absent/25g. TPC: ≤30,000 CFU/g. Enterobacteriaceae: ≤100 CFU/g. Yeast/mould: ≤1000 CFU/g. FDCM standard per EU Reg 2073/2005 equivalent.
✓ OK
DIAAS & Labelling
DIAAS 0.82 — if used as sole protein source in infant formula or follow-on formula, supplementation with methionine required. EU Reg 2016/127 restricts use in infant formula without full amino acid profile correction.
⚠ Note
Phytates & ANFs
Raw peas contain phytic acid (6 mg/g) and trypsin inhibitors (TIA). PPI processing (isoelectric precipitation + drying 120°C) reduces TIA to <0.1 TIU/mg and phytate by 60–80%.
✓ OK
Novel Food
Not Novel Food — pea protein has extensive pre-1997 EU consumption history. Pea protein concentrates and isolates both exempt from Novel Food assessment.
✓ OK
Storage
15–22°C, RH ≤60%. Pea protein is hygroscopic — moisture >8% reduces flowability and promotes Maillard browning. Store in sealed PE-lined bags. Shelf life: 24 months.
✓ OK
FAQ — 19 Deep-Technical Questions
Pea Protein Isolate — B2B Buyer's Complete FAQ
From DIAAS and methionine to UHT stability, HME extrusion, CKD diets, and kosher certification — answers written for food scientists and product developers.
Both are derived from yellow split peas (Pisum sativum), but differ in processing and composition. Pea Protein Concentrate (PPC) contains 65–80% protein and retains more carbohydrates, fibre, and minerals from the original pea. Pea Protein Isolate (PPI) undergoes additional processing — typically isoelectric precipitation at pH 4.5 (the isoelectric point), where protein precipitates and is separated from soluble sugars and fibre, then neutralised and spray-dried. The result: PPI 85–90% protein, lower carbohydrate and fat content, improved flavour profile, better solubility at neutral pH, and higher cost. For food formulation, PPI is standard; PPC is used in cost-sensitive applications like animal feed.
PPI 85% has a DIAAS (Digestible Indispensable Amino Acid Score) of approximately 0.82, based on FAO 2013 methodology. DIAAS replaced PDCAAS as the gold standard for protein quality — it uses true ileal digestibility rather than faecal digestibility, giving more accurate values. A DIAAS of 1.0 or above indicates a 'complete' protein that meets all essential amino acid requirements (relative to a reference amino acid pattern for older children and adults). PPI's score of 0.82 means it supplies ~82% of the most limiting amino acid need — in pea's case, sulfur-containing amino acids (methionine + cysteine). This gap can be closed by: (1) blending with rice protein (DIAAS ~0.59 but methionine-rich), (2) adding free methionine, or (3) increasing serving size by ~20%.
Methionine is the first limiting amino acid in virtually all legume proteins, including pea. This is because peas evolved to store nitrogen efficiently in the form of lysine-rich storage proteins (legumin and vicilin), but are evolutionarily deficient in cysteine and methionine biosynthesis. Methionine is required for: protein synthesis, methylation reactions (homocysteine metabolism), glutathione production, and taurine synthesis. In practical formulation: a 30g serving of PPI 85% provides ~0.63g methionine+cysteine — below the adult requirement of 0.66g/day from a single protein source. Solutions: blend with rice protein (rich in methionine), add free DL-methionine (0.3–0.5%), or ensure dietary diversity covers methionine needs across meals.
Multiple studies (including Babault et al. 2015 and Banaszek et al. 2019) show comparable muscle gains between pea and whey protein in resistance-trained adults over 12 weeks. The key mechanism: leucine content. PPI 85% contains ~8% leucine (2.4g in 30g serving) vs WPC 80's ~11% leucine (3.3g in 30g). The leucine threshold for maximal MPS stimulation is approximately 2.5–3g per serving. At standard 25g doses, PPI is slightly below threshold; increasing to 35g or adding 0.5–1g free leucine bridges this gap. PPI has lower DIAAS (0.82 vs 1.09) but real-world outcomes show equivalence at matched leucine doses. For clinical applications where protein quality is critical, the dose can be adjusted.
Pea protein can contribute to infant formula under EU Reg 2016/127, but requires amino acid correction. The regulation requires that infant formula provides adequate indispensable amino acids — PPI alone would require methionine supplementation to meet the regulation's amino acid requirements. Currently, pea protein is used in some follow-on formulas (6–12 months) combined with rice protein and free amino acids to achieve a complete profile. For infants under 6 months, a fully amino acid-corrected formula is required. Always refer to a paediatric nutrition specialist for infant applications.
The characteristic off-notes of pea protein arise from volatile compounds formed during processing: (1) Pyrazines — formed by Maillard reaction during drying/heating; contribute roasted/earthy notes; (2) Hexanal and nonanal — lipid oxidation products from residual pea oil; contribute green/grassy character; (3) Saponins — naturally occurring in peas, bitter at higher concentrations. Masking strategies: natural vanilla flavour (most effective, 0.3–0.5%); cocoa powder (8–12%); citrus peel extract; enzyme treatment (protease Alcalase reduces bitterness significantly); pH optimisation (neutral pH 7.0–7.5 reduces perceived off-notes); activated carbon treatment (for premium applications). Premium PPI 90% has significantly reduced off-notes vs 85% grade due to additional purification steps.
Yes, with careful formulation. PPI is UHT-stable at pH 6.5–7.5 — this is the key window. Below pH 6.5, protein denaturation and aggregation increase during UHT treatment (135–142°C). Specific considerations: (1) Homogenise before UHT at 65°C / 150 bar (2-stage); (2) Add dipotassium phosphate (0.05–0.1%) as buffering salt to maintain pH 6.8–7.0; (3) Use CMC (0.03–0.05%) for colloidal stability during shelf life; (4) Limit protein to ≤5% for reliable UHT stability; above 5%, verify with stability testing at 6 weeks / 20°C. Key failure mode: high-temperature treatment drives protein aggregation if pH drifts below 6.5 — monitor and control.
PPI 85% contains approximately 4–6 mg iron per 100g protein (varies by lot and origin). This is significant compared to WPC 80 (~0.3 mg/100g protein) or casein (~0.2 mg/100g). Bioavailability: pea protein iron is predominantly non-haem iron (Fe²⁺/Fe³⁺), with bioavailability 10–20% vs ~25% for haem iron. Iron absorption is enhanced by vitamin C (add 30–40mg ascorbic acid per serving) and reduced by calcium, tannins, and phytate. For plant-based formulations targeting iron fortification claims, PPI provides a natural iron source — but verify final iron content per serving for EU nutrition claim compliance (source: ≥15% NRV per 100g, rich: ≥30% NRV).
PPI solubility follows a characteristic U-shaped curve with pH. At pH 3.0: ~72% soluble (acid conditions, positive charge). At pH 4.5 (isoelectric point): minimum solubility, ~20–25% — avoid this pH range. At pH 6.5–7.5: 75–88% soluble — optimal for most food applications. At pH 8.0: up to 90% soluble (alkaline conditions). Practical implications: (1) Acidic beverages (sports drinks, pH 3.0–4.0): PPI is soluble but bitter notes increase; (2) RTD protein (pH 6.8–7.2): best zone — neutral flavour, good solubility; (3) Never formulate PPI-containing products at pH 4.0–5.5 without testing — precipitation likely. Temperature also affects solubility: heating to 70°C at pH 7.0 increases solubility to >92%.
Store at 15–22°C, relative humidity ≤60%. PPI is hygroscopic — above 8% moisture, flowability decreases and Maillard browning accelerates (protein + reducing sugars → colour, off-taste formation). Standard packaging: 25 kg multi-layer paper bags with polyethylene inner liner. After opening: reseal immediately, use within 4–6 weeks. Shelf life: 24 months from production in original sealed packaging. Avoid storage near: strong-smelling materials (PPI absorbs odours), heat sources, direct sunlight. Lumping indicates moisture ingress — sieve before use if lumped but colour/taste normal.
All EU-commercially available pea protein isolate is non-GMO — there are no approved GMO pea (Pisum sativum) varieties in the EU or globally for human food production as of 2026. Pea breeding for improved yield and protein content is done through conventional plant breeding. Non-GMO certification (e.g., ProTerra, CERT ID) is available for specific supply chains. FDCM's PPI is sourced from EU-approved suppliers with full traceability documentation. For marketing claims, request the specific non-GMO certificate from your FDCM contact.
Pea Protein Isolate (PPI) is a dry powder with 85–90% protein, produced by wet processing (isoelectric precipitation). It has good solubility in water and neutral flavour. Textured Pea Protein (TPP) or Textured Vegetable Protein from pea is made by extrusion — PPI or pea flour is extruded at high temperature and pressure, creating a fibrous, meat-like texture. TPP is insoluble in water and is rehydrated before use. Key applications: PPI for beverages, powders, bars; TPP for meat analogs, nuggets, burgers. FDCM sells PPI 85% powder — for textured applications, the PPI is used as feedstock for your extrusion process.
Pea protein isolate performs well in HME but with different texture characteristics vs soy protein isolate. At 60–70% moisture content, PPI forms a porous, chewy texture with less fibrous alignment than SPI. To achieve optimal fibrous structure: blend PPI with SPI (60:40 PPI:SPI ratio) — the soy proteins' disulfide bonds contribute to fibre formation. HME parameters for PPI-based meat analogs: barrel temperature 140–170°C; screw speed 400–600 rpm; die temperature 80–100°C; cooling die length 400–600mm. Residence time in barrel: 45–90 seconds. Key quality metric: Kramer shear force 800–1200g for chicken-like texture.
Pea protein is not listed among the EU's 14 major allergens (Reg 1169/2011) and does not require mandatory allergen declaration. However, clinical reports document IgE-mediated cross-reactivity between pea protein and other legumes — particularly peanut (Arachis hypogaea) — in approximately 5–10% of peanut-allergic individuals. The responsible epitopes are conserved legume proteins (vicine, convicine). Risk management: (1) Not equivalent to peanut allergy; (2) Pea protein generally well-tolerated even by most peanut-allergic individuals; (3) For sensitive applications (infant formula, clinical nutrition), conduct challenge testing; (4) Voluntary labelling 'contains peas, a legume' is recommended for products targeting allergy-aware consumers.
PPI 85% contains approximately 700–900 mg phosphorus per 100g protein — lower than WPC 80 (~1200 mg/100g) and casein (~1100 mg/100g). For chronic kidney disease (CKD) patients requiring phosphorus restriction: PPI is relatively favourable compared to dairy proteins. However, phosphorus bioavailability from plant proteins (phytate-bound phosphorus) is lower than from animal proteins (~40% vs 60–70%). Net absorbed phosphorus per 100g PPI may be 280–360 mg. CKD formulation note: consult registered dietitian — phosphorus requirements vary significantly by CKD stage (3a, 3b, 4, 5). PPI is used in some CKD-specific formulas as the primary protein source.
The optimal blend for amino acid completeness is 70% PPI : 30% Rice Protein Concentrate (RPC 80%). This ratio: (1) Balances pea's lysine strength (7.2 g/100g protein) with rice's methionine advantage (3.8 g/100g vs pea's 2.1g); (2) Achieves blended DIAAS ~0.95–0.98 — approaching 1.0 (complete); (3) Complementary flavour profiles — pea's slightly earthy + rice's mild neutral = cleaner overall taste. Formulation note: mix as separate ingredients, not pre-blended, for better control of particle size and hydration. The blend has been studied in clinical settings (Joy et al. 2013) with equivalent outcomes to whey at matched protein doses.
Minimum order: 1 bag = 25 kg (standard industrial packaging — multi-layer paper bag with PE inner liner). No contract or volume commitment required. Larger quantities: pallets (typically 500 kg = 20 bags) and full truck loads (20,000–24,000 kg) available with volume pricing. Lead time from EU stock: 3–7 business days via DSV Road across EU-27. For product specification, CoA, and pricing, contact contact@fdcm.eu — we respond to all B2B inquiries within 4 business hours. Dutch-process or natural cocoa powder also available if formulating chocolate-flavoured pea protein products.
Natural PPI 85% has a light cream/off-white to pale yellow colour (L* 85–92, a* -1 to +2, b* 12–18 in CIE L*a*b* space). The yellow tint comes from residual carotenoids (lutein, zeaxanthin) from the pea seed. For white-coloured applications (e.g., vanilla protein shake), the slight yellow tint may be undesirable — PPI 90% has significantly reduced colour due to additional purification. Mitigation options: titanium dioxide (E171 — banned in EU food use from 2022), natural whiteners (calcium carbonate emulsion), or reformulate with colour-matched ingredients. Browning during processing: PPI undergoes Maillard reaction above 80°C — keep processing temperature below 75°C where possible.
Yes — pea protein isolate is inherently suitable for both Kosher and Halal applications from a raw material perspective. Plant-derived, no animal-origin processing aids, no ethanol in processing. Formal Kosher certification (OU, KOF-K, Star-K) and Halal certification (JAKIM equivalent, HIC) are available for specific production lots — request documentation when ordering. For combined Kosher-Halal formulations: verify that all co-ingredients (flavours, vitamins, processing aids) also carry appropriate certification. FDCM can provide supplier certification documentation as part of the purchase.
References: FAO 2013 "Dietary protein quality evaluation in human nutrition"; Babault et al. 2015 (JISSN); Banaszek et al. 2019 (Nutrients); Joy et al. 2013 (Nutr J); Rutherfurd et al. 2015 (J Nutr); EU Reg 1169/2011 (allergens); EU Reg 2015/2283 (Novel Food); EU Reg 767/2009 (feed). Content for B2B food industry professionals. Consult registered dietitian for clinical applications.
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25 kg minimum · EU warehouse · No contract · CoA + Non-GMO cert included · DSV EU-27 delivery 3–7 days
