Hydrolyzed Pea Peptide Powder Wholesale Price Pea Protein Peptide 100% Water Soluble Pea Peptide

Product Description

Pea Peptide Banner
Product Name Pea peptide
Color Light yellow powder
Application fields Food Supplement, Health Care Product
Certificate ISO22000, ISO9001, HACCP
Sample Freely Provided
Shelf Life 24 Months
Pea Peptide Specifications
Pea Peptide Processing
Product Quality
Laboratory Analysis
Production Facility
Pea Peptide Application
Production Flow Chart
Quality Standards
Certificates Display
Packaging Detail
Storage and Shipment
Testing Methods
Application Guidelines
Safety and Handling
💡 Frequently Asked Questions
Q1: What is Pea Peptide and how is it sourced?
Pea peptide is a highly active small molecular peptide extracted from natural peas using advanced directed enzymatic cleavage technology. It has excellent solubility, stability, and is easily absorbed by the human body.
Q2: What are the key application fields for Pea Peptide?
It is widely used in Food Supplements, Health Care Products, functional food, nutritional beverages, cosmetics, and sports nutrition due to its rich amino acid profile and high bioavailability.
Q3: Can I request a free sample for testing?
Yes, free samples are available. We provide samples for quality evaluation and testing purposes so you can ensure the product meets your requirements before purchasing.
Q4: Which quality certifications does the product hold?
Our Pea Peptide is produced under strict quality control systems and holds ISO22000, ISO9001, and HACCP certifications to ensure international safety and quality standards.
Q5: What is the shelf life and recommended storage condition?
The shelf life of the Pea Peptide powder is 24 months. It should be stored in a cool, dry place, away from direct sunlight, moisture, and heat in its original sealed packaging.
Q6: What is the physical appearance and color of this product?
It is a light yellow fine powder with a neutral smell and flavor, making it easy to formulate into various foods, drinks, and dietary supplements without affecting the final product's sensory profile.

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