Pea Protein, CAS# 222400-29-5, is a vegetable protein manufactured through extraction from pea, available as Creamy yellow or yellow powder. Pea Protein is widely used as nutrition supplements. It is widely accepted as safe food additive in many countries.
People suffering from gout should not consume pea protein. It exacerbates the condition by increasing the production of uric acid in the system.
As Pea Protein is widely known as safe, there is no limit on dosage of intake. However, we still recommend consumers to consult professionals before using large quantity of Pea Protein for long period.
Special groups refer to newborns, children, pregnant and any other applicable vulnerable groups.
There is no evidence that Pea Protein could have any negative effects on these vulnerable groups. It should be safe to use Pea Protein in food for newborns and pregnant. However, we still recommend consumers to consult professionals before using large quantity of Pea Protein for long period in food for newborns or pregnant.
Generally recognized as safe(GRAS) is a FDA designation that a specific substance or ingredient is generally considered safe by experts, and so is exempted from the usual Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance requirements. Pea Protein is considered safe by FDA according to existing data and granted GRAS status.
No breaking news or public health crises reported about Pea Protein reported up to now.
* Want to report news about this ingredient, please send email to firstname.lastname@example.org. Your knowledge can help us to uncover more truthes about food ingredients to customers.
1. Effective stabilization of CLA by microencapsulation in pea protein. [Food Chem. 2015 Feb 1]
Author: Costa AM, Nunes JC, Lima BN, Pedrosa C, Calado V, Torres AG, Pierucci AP.
2. Synergy of Licorice Extract and Pea Protein Hydrolysate for Oxidative Stability of Soybean Oil-in-Water Emulsions. [J Agric Food Chem. 2014 Aug 13]
Author: Zhang X, Xiong YL, Chen J, Zhou L.
3. Fibril formation from pea protein and subsequent gel formation. [J Agric Food Chem. 2014 Mar 19]
Author: Munialo CD, Martin AH, van der Linden E, de Jongh HH.