High fiber and protein derived from golden peas.

A variety of ingredients derived from a single natural vegetable source--golden peas--offers food technologists and formulators of low-calorie, high-fiber food products a multifunctional alternative. This "family" of pea ingredients includes vegetable fiber, protein,

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Although processed cereal fibers have a high level of total dietary fiber (TDF), fiber derived from golden peas has a superior ratio of fermentable or soluble fibers. It is this soluble category of fiber that aids in human digestion by slowing down the emptying of the stomach and providing the necessary gas production to enable bacteria to move wastes along. The Surgeon General's Report on Nutrition and Health advises consumers to increase the amount of soluble fiber in their diets.

The total dietary fiber in golden pea fiber is 90%. The natural water/drying processing of pea fiber uses no bleaches or chemicals to refine the fibers, and therefore, provide an "all natural" label declaration. Golden pea fiber has a bland taste and color that makes it suitable for application in foods ranging from pizza crust and meatballs to chocolate chip cookies and truffles.

Another attribute of golden pea fiber is its superior water-holding capacity. Many cereal fibers require large amounts of water to hydrate, which becomes a problem when it prematurely is released to the dough during baking. Golden pea fiber, in contrast, holds water during baking much the same as flour. Further water-binding can result from adding vegetable pea starch from the same ingredient source.

Golden pea fiber can also offer dough conditioning properties, which together with its water absorption and moisture retention capabilities, results in baked goods that are higher in moisture and softer without changing other product characteristies.

Pea fiber can be very cost-effective because less of it is required to perform the same functions as cereal fibers. This cost saving can be realized with a variety of vegetable fiber products derived from golden peas or peas blended with other protein sources. Each ingredient or blend has been designed to enhance and/or enrich low-calorie baked goods, beverages, confectionery, meats, pasta, sauces and sou s.

Protein enhancement

Golden pea protein is a companion ingredient that contains 83-85% protein. This high-protein powder is designed for protein fortification of foods. It is particularly suitable for dietary beverage applications because of its ability to remain in suspension in a 10% solution. Another concentrated protein ingredient is designed as an egg replacer in bakery products. As a bland flour, it is ideal for bleaching all white breads and rolls. It works synergistically with ascorbic acid to replace bromate in bakery applications.

Pea protein can enhance the protein content of foods without changing the texture. Its low-flavor profile permits increasing of protein levels without changing the flavor of high-fiber, high-protein, low-calorie breads.

A food-grade vegetable starch has also been isolated from the golden pea. It has superior gel strength, excellent water-holding capacity, a white color, and a bland flavor. It is recommended for thickening of gravies, sauces, or soups. It remains stable at high temperatures, and is retortstable and acid-tolerant. Starch derived from peas is also functionally synergistic with the other natural pea fiber and protein components.