Порошок гороха 80%

Что такое порошок горохового белка?

Горох белок представляет собой высокопротеиновое сырье, изолированное от гороха, с 18 до 25 процентов чистого белка и 55 до 65 процентов глобулина. Чистый белок содержит больше триптофана, лизина, треонина и других серносодержащих аминокислот, а глобулин содержит больше аргинина, фенилаланина, лейсина и изолюсина. Его аминокислотный состав относительно сбалансирован и близок к стандартной схеме, рекомендованной фао/воз. Горох имеет высокую питательную ценность и гипоаллергенные свойства, что делает его очень дружественным к непереносимым лактозой и аллергическим людям.

Технология Green Spring обеспечивает 80% порошкового белка гороха, который имеет отличные характеристики растворимости, эмульсификации и пеноустойчивости, совместимости и гипоаллергенности.

Green Spring Technology — ведущая биотехнологическая компания китая, основанная в 2000 году и занимающаяся предоставлением заказчикам натуральных, безопасных и органических растительных экстрактов. Green Spring организует производство в соответствии со стандартами ISO, HACCP и другими стандартами качества. Для обеспечения соблюдения стандартов качества введены в действие строгие процедуры внутреннего контроля качества. Наша продукция производится в соответствии с самыми высокими международными отраслевыми стандартами, соответствующими стандартам ес EC396, ес 2023/915 и самым высоким стандартам остаточного растворителя. Зеленый источник получил халальные, кошерные, космические, BRC, IFS, FDA, ISO и многие другие сертификаты. Имеются авторитетные протоколы испытаний третьих сторон. 

Технические характеристики: 

Правила:

Он соответствует правилам ес.

Benefits:

Complete Plant Proteins

Full-valent plant protein, also known as complete plant protein, contains a complete range of essential amino acids. It is capable of sustaining life and promoting growth and development. Pea protein contains the 8 essential amino acids required by the human body, with sufficient content and appropriate proportion to each other.

Increased Satiety

High protein foods reduce food intake by lowering gastrin levels, reducing hunger and increasing satiety. Pea protein reduces gastric growth hormone levels by forming more peptides that suppress appetite and delay gastric emptying, thereby maintaining a prolonged feeling of fullness.

High Biological Valence

The biological valence is a biological method of assessing the nutritional value of proteins and refers to the mass of protein converted to human protein per 100 grams of food source protein. It is determined by a combination of data. Pea protein is a high biological valence protein because it contains a complete range of amino acids and has a higher availability than soya protein.

Helps Build Muscle

Pea protein is rich in essential branched-chain amino acids (valine, isoleucine and leucine) that play an important role in muscle protein synthesis. Amino acids start to build up in the muscle mass in the following hours of training, especially weight training. Pea protein intake may maximize muscle mass gain with an effect comparable to whey protein.

Cholesterol Free

Cholesterol is also known as cholesterol. Cholesterol is widely found in animals. High cholesterol can lead to atherosclerosis of blood vessels, changes in haemodynamics, etc., which can increase the risk of cardiovascular diseases. Pea protein is a vegetable protein that is cholesterol-free and low in fat, which is beneficial to human health.

Applications:

In the Food Field:

Pea protein powder has excellent physicochemical properties such as high water and oil absorption, excellent gelation ability and gel transparency. It can be applied to process different kinds of products, such as sausages, meat patties, meatballs, chicken nuggets, meat sauces, vegetable meats, dairy products, beverages, and skinless baked goods. Pea protein powder can dissolve quickly in the product and support the structure, emulsifying fats and oils, forming gels and strengthening nutrition.

In products such as sausages, patties, and reconstituted steaks, the addition of pea proteins (mainly pea isolates and pea concentrates) not only improves the protein content of the product, but also gives the product pre-determined organoleptic properties, such as being softer and smoother, or more elastic. When used in combination with transglutaminase, pea protein helps to form a stronger protein network structure, which improves the chewiness of the product. The combination of different additions of pea protein powder improves the cutability of low-salt meat products, giving a smooth, flat cross-section to low-salt sausages that would otherwise be fragile and rough to cut. In vegan meat products, pea protein can, under certain conditions, form a fibrous structure like ‘shredded meat’, giving a texture similar to that of meat.