Differences between pea flour and pea starch: Technical guide for plant-based manufacturers
At Sanygran, we understand that every ingredient counts in the formulation and production of finished plant-based products. In this article, we will delve into two pea derivatives: pea flour and pea starch.
Although their names may seem similar, their technical properties and industrial applications are very different. Discover which one best suits your production line.
Nutritional composition: protein and carbohydrates
Pea flour stands out for its high protein and dietary fibre content, making it ideal for enriching the nutritional profile of your products. Its composition varies depending on the supplier and type of pea, but it maintains a good proportion of the nutrients of the whole grain.
In contrast, pea starch is primarily composed of complex carbohydrates. Being a highly refined ingredient, it contains minimal levels of protein, fibre or fat, making it especially useful as a source of structure and functionality without significantly altering the final nutritional profile.
Source of extraction process: how they are obtained industrially
Both ingredients start from an initial process of dehulling and milling, producing a whole pea flour. At Sanygran, we do not commercialise this flour directly but use it as a base for further processes.
From this flour, a dry fractionation system (dry fractionation), based on air classification technology, is applied, which separates the different grain fractions without the need for water or chemical solvents. This process allows the obtaining of pea starch rich in complex carbohydrates and pea protein with a high protein concentration.
This method is more efficient and sustainable than wet milling, reducing water consumption by up to 80%, according to the FAO.
Functionality in foods: texture, viscosity and gelling capacity
From a technical point of view, the flour provides body, a somewhat coarser texture and moderate thickening, perfect for products with an artisanal appearance.
By contrast, pea starch is distinguished by its high water absorption capacity, viscosity and thermal stability, ideal for sauces, desserts or meat analogue products that require consistency and structure.
Additionally, pea starch withstands freeze-thaw cycles well, an advantage in chilled and frozen products.
Applications: typical industrial uses – where to use each
| PEA FLOUR | PEA STARCH |
|---|---|
| Commonly used in applications where a protein and fibre contribution is sought, combined with a more perceptible texture. | Its neutral profile and functionality make it a versatile ingredient across industries. |
| • Protein blends for extruded snacks | • Soups and creams (as a thickening agent) |
| • Plant-based baked goods | • Sauces and dressings (to stabilise emulsions) |
| • Bases for dry meat analogues | • Plant-based desserts (to improve texture without altering flavour) |
| • Fillings and frozen preparations (due to thermal resistance and freeze-thaw cycle tolerance) |
Sensory effect: flavour, colour and appearance in the finished product
Flour presents a light beige colour, rougher texture and a slightly earthy or legume-like flavour. However, pea starch is visually cleaner, with no noticeable odour or flavour, making it perfect for products where a neutral profile is desired or where the ingredient should not interfere with added flavours.
This facilitates the incorporation of pea starch in delicate formulations such as plant-based dairy products or baby foods.
Stability and preservation: behaviour during storage
Flour, due to its lipid and fibre content, may be more susceptible to oxidation and degradation under humid conditions or prolonged air exposure.
Conversely, pea starch, composed almost exclusively of complex carbohydrates, is more stable over time, with less risk of rancidity, which eases storage and handling in industry.
Cost and scalability: which is more economically viable
Although flour may seem cheaper per kilogram, its technological performance is lower in certain applications.
In the case of pea starch, by concentrating specific functionality, it allows dose optimisation in formulations and reduces the need for other stabilisers or modifiers, which can mean overall savings in the final recipe.
Furthermore, the growing availability of pea starch in the European market makes it a viable alternative to conventional starches such as corn or potato, especially for clean label projects or those seeking to avoid allergens.
In summary, both pea flour and pea starch offer specific advantages depending on the technical and sensory needs of each plant-based product. Choosing wisely optimises quality and process, which is why at Sanygran we help you make the best decision.