Isolated pea protein is produced through wet fractionation of yellow split peas, involving alkaline extraction followed by acid precipitation, purification, and spray drying. The isolation process removes the majority of starch, fiber, and anti-nutritional factors. This yields a product with protein content exceeding 80% on a dry basis.
It provides an excellent amino acid profile with particularly high levels of lysine, arginine, and branched-chain amino acids. Pea protein isolate is free from major allergens including soy, dairy, gluten, and eggs. This makes it suitable for formulations targeting consumers with dietary restrictions. Its neutral flavor and smooth texture make it one of the most versatile plant protein ingredients available in the market today.
