Izolat Białka
Grochu Bulk EU85% Białka · DIAAS 0.82 · Non-GMO · Hurt od 25 kg

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.