Pea fractionation into functional ingredients

Pea fractionation into functional ingredients


In this thesis the process of yellow pea from structured seed to structured product is investigated.

New milder fractionation methods are of interest to produce novel functional food ingredients with lower impact on the raw material and the environment. The narrative in this thesis is driven by the structure of the raw material before mild fractionation, the structure remaining in the mild fractions, and the structure when reassembling the fractions into food matrices.

The aim is to understand how interactions between the different components, in dry and in wet state, influence the efficiency of the process as well as the functional properties of the fractions.

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