Pea Starch

Nastar™

Derived from: peas
The clean-label alternative: Nastar™ has gelling properties and a viscosity profile similar to several modified starches.

Given its high amylose content, Nastar™ remains stable both at high temperatures and in the event of high shearing forces and large pH fluctuations. This pea starch is particularly viscous during cooling: it forms a firm gel, which is considerably firmer than the gels of other native starches.

Thus, for example, the mouthfeel and water retention of meat products can be enhanced. Nastar™ gives soups and sauces a smooth texture. It remains stable during sterilisation processes – and increases the crispiness of long-life baked and extruded products.

Properties

• High amylose content (35 %)
• Resistant to acidic conditions, shearing and high temperatures
• Outstanding gelling properties
• White colour, neutral taste

 

Nastar™ is available both as a hot-water-swelling native starch and as a cold-water-swelling, pregelatinised native starch (Nastar™ Instant [cold-water-swelling pea starch]).

The use of native starches is entirely compatible with the increasing desire of consumers to consume natural products. Nastar™ is manufactured in Belgium from French yellow peas.