Pea peptide is produced using a targeted enzymatic cleavage technology that hydrolyzes pea protein with bio-complex enzymes. It contains all eight essential amino acids that the human body cannot synthesize on its own, and their proportions are close to the FAO/WHO recommended pattern. Due to its excellent efficacy and functional properties, pea peptide is widely used in food and health products:

1. Pea peptide has high water retention, oil absorption, and good gel-forming properties, making it an excellent additive in meat products such as ham sausages.

2. Pea peptide exhibits certain foaming ability and foam stability, allowing it to partially replace eggs in pastry products.

3. Pea peptide possesses excellent emulsifying properties and emulsion stability, making it suitable as an emulsifier for various foods. It can rapidly emulsify fats to produce well-emulsified sausages that are delicious and highly nutritious.

4. When used in biscuits, pea peptide enhances flavor, enriches protein content, and can be developed into functional health foods.

5. Pea peptide can also be used in noodle products. Adding it to noodles improves their nutritional value, strength, and elasticity, while enhancing their appearance and taste.

【Target Users】

Suitable for the general population.

【Applicable Industries】

Widely used in the alcohol, cosmetics, food, beverage, and food additive industries.