Pea protein concentrate is produced through dry fractionation via air classification or wet processing of yellow split pea flour. This yields a protein content typically between 55% and 65% on a dry basis. The milder processing conditions compared to isolation preserve more of the native protein functionality including solubility, emulsification, and gelation properties.
The ingredient retains a portion of the pea's natural starch and fiber, which can contribute to texture and mouthfeel in finished products. Pea protein concentrate offers an economical alternative to pea protein isolate for applications where ultra-high protein purity is not required. It is well-suited for clean-label formulations as it can be produced without chemical solvents or harsh processing aids.
