Pea protein concentrate is produced through dry fractionation via air classification or wet chế biến of yellow split pea flour. This yields a protein content typically between 55% and 65% on a dry basis. The milder chế biến conditions compared to isolation preserve more of the native protein chức năngality including độ hòa tan, emulsification, and gelation properties.
The ingredient retains a portion of the pea's natural starch and fiber, which can contribute to kết cấu and mouthfeel in finished sản phẩm. Pea protein concentrate offers an economical alternative to pea protein isolate for ứng dụng where ultra-high protein độ tinh khiết is not required. It is well-suited for clean-label công thức as it can be produced without chemical solvents or harsh chế biến aids.