Hydrolyzed pea protein

Hydrolyzed pea protein (CAS 222400-29-5) is produced by enzymatic or acid hydrolysis of pea-derived protein into peptides and free amino acids.

Where is Hydrolyzed pea protein used?

• Food manufacturing: plant-based foaming and emulsifying agent in whipped toppings, meat analogues and protein-fortified beverages
• Personal care: moisture retention and film formation in hair conditioners, shampoos and skin creams
• Animal feed: improved protein digestibility and palatability, notably in early-life nutrition for livestock and aquaculture
• It also acts as a binder and texturizer in plant-based processed food systems.

Good to know: Protein content and degree of hydrolysis vary by grade, so supplier specification sheets are critical for formulation matching.

Commercial specifications

• Protein content and degree of hydrolysis vary by grade