PURIS Pea Protein 870 Hydrolyzed (P870H)
Low-viscosity protein made easy
PURIS P870H is the hydrolyzed sibling of P870, providing product developers the opportunity to create products without jeopardizing finished product viscosity. This protein imparts functional properties like emulsification, foaming, and solubility without impacting viscosity.
Why You'll
Love P870H
Low viscosity
Looking to boost protein content across a wide range of food and beverage applications (all with minimal impact on texture or mouthfeel)?
P870H is a partially hydrolyzed 80% pea protein, making it the lowest viscosity among all of our PURIS proteins.This unique advantage allows for higher protein fortification in finished applications — all while delivering a smooth, tasty end product.
Drop-in protein fortification
Consumers are interested in protein. 15% have changed to a high-protein diet in the past year, and 83% are interested in having protein in their food and beverage.
With P870H, you can seamlessly integrate plant-based protein into bars, baked goods, and extruded snacks without compromising ingredient interactions or product texture.
With a neutral pH and great direct expanded extrusion properties, P870H is a versatile solution for super-high-protein products. Its neutral characteristics help prevent hardening and extend shelf life while enabling significant protein enrichment across multiple food categories.
Superior finished products
About 25% of U.S. consumers would like to see more plant-based dairy and meat options in stores.
Now, you transform your food and beverage formulations with P870H, a high-protein, versatile ingredient that:
- Ensures long-lasting freshness.
- Inhibits hardening and staling of products (particularly bars and baked goods).
- Offers softer texture, tender crumb, good foaming (for rise) and emulsification, making it perfect for bakery applications.
