Difference between revisions of "Pea starch"
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| − | [[File:6_Pea_starch_200XS.jpg|thumb|Pea starch]] | + | [[File:6_Pea_starch_200XS.jpg|thumb|Pea starch at 200x]] |
| + | [[File:6_Pea_starch_200XS_pol.jpg|thumb|Pea starch at 200x polarized light]] | ||
== Description == | == Description == | ||
| − | + | White powdery starch from yellow peas is the most common ingredient (over 40.0%) in commercial starch. Pea starch is used as a thickening agent in numerous agri-food applications, such as delicatessen, sauces, creams, meats, and kinds of pasta. | |
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[[Category:Materials database]] | [[Category:Materials database]] | ||
Latest revision as of 10:01, 4 August 2022
Description
White powdery starch from yellow peas is the most common ingredient (over 40.0%) in commercial starch. Pea starch is used as a thickening agent in numerous agri-food applications, such as delicatessen, sauces, creams, meats, and kinds of pasta.