Pulse starch is a purified carbohydrate fraction recovered as a co-product during wet fractionation of pulse flour, valued for its distinctive gelling, texturising and clean-label properties in noodles, snacks and food formulations.
In trade practice
Pulse starch is separated from protein and fibre during wet processing by centrifugation and washing; purity, measured as starch content on a dry-matter basis, and residual protein content are the primary quality parameters. Functional properties including gelatinisation temperature, gel strength and retrogradation behaviour differ between pulse species and influence suitability for specific applications such as glass noodles or thickened sauces. Buyers should request a certificate of analysis covering starch purity, moisture, ash and residual protein, and should specify whether the starch is required in native or modified form. Colour and odour are also relevant for applications where the starch is visible in the finished product.
In a specification
A pulse starch specification should state minimum starch purity on a dry-matter basis, maximum residual protein and moisture, and whether native or chemically modified starch is acceptable.