Native pea starch and ColdGel PS70, different functional properties for different product applications

Difference between differently (naturally) processed carbohydrates gives the opportunity to use them in various applications. Bellow, in the video, we would like to illustrate how N – native pea starch flour from Vestkorn and CG – ColdGel PS70 from Vestkorn are acting in contact with cold water. N – Native pea starch flour from Vestkorn:…

Pea flour could create tasty low-GI foods: Study

Whole yellow pea flour could be used to create low-GI foods with similar sensory characteristics to whole wheat flour, according to a new study from the Journal of Food Science. There are several reasons why pulses hold particular appeal for food manufacturers: They are readily available, low-cost, and provide dietary benefits, being low in fat,…