Definition:

◣

◢

Oralynfibr®Pea fiber Health Benefits:

Oralynfibr®Pea fiber is a natural, plant-based fiber extracted from peas, particularly pea pods and skins, or processing byproducts. It is one of the functional dietary fibers that has attracted considerable attention in recent years. Dietary fiber is primarily found in the outer skin and cell walls of peas. It promotes intestinal health and helps regulate blood sugar and cholesterol levels, making it an important component of a balanced diet. Pea fiber combines the benefits of soluble and insoluble fiber, offering multiple health benefits and a wide range of applications in food products.

■ Source

Oralynfibr®Pea fiber comes primarily from yellow or green peas. Byproducts such as pea skins and pulp generated during processing (e.g., production of pea protein, starch, or canned peas) serve as key raw materials for fiber extraction. Fresh peas contain approximately 5-7 grams of dietary fiber per 100 grams. Dried peas contain over 16 grams, cooked peas contain 2.4 grams, fresh peas in pods contain 3 grams, and raw peas contain 5.7 grams. Green peas typically have a higher dietary fiber content than sweet peas. Dietary fiber continues to accumulate as peas mature. Young peas have a higher proportion of soluble fiber, but as the seeds harden and mature, the content of insoluble cellulose increases significantly. Peeling during processing results in some fiber loss, and whole pea flour retains more fiber components than refined pea starch. Traditionally fermented pea products, such as fermented soybean paste, contain fiber that is more easily utilized by the human body after microbial decomposition.

Particularities of Oralynfibr®Pea fiber:

Product Specifications:

Oralynfibr®Pea fiber is available in the following specification and contents:

○

○

☑ Oralynfibr®Pea fiber powder 50%/60%/90%

Product quality standards:

● Food grade, In-house

▶ Gut health

▶ Blood sugar control

Oralynfibr®Pea fiber Applications:

When added to baked goods, Oralynfibr®Pea fiber can replace some of the flour, enhance the product's water-holding and oil-retaining properties, delay hardening, and extend shelf life. It also increases dietary fiber content and reduces energy density, making it ideal for low-sugar, low-calorie baked goods. Adding soluble pea fiber to beverages and dairy products increases their viscosity and smoothness while providing prebiotic benefits that promote gut health. As a stabilizer, pea fiber improves product texture and taste while reducing water separation. Pea fiber enhances the extensibility and elasticity of dough in noodle products and starch-based foods, reduces breakage and cloudy broth during cooking, and improves taste. Pea fiber improves the rehydration and cooking resistance of products, increases fiber content, and optimizes nutritional structure. Due to its high-fiber, low-calorie characteristics, pea fiber can increase satiety and reduce calorie intake in meal replacement and weight-loss foods, making it an ideal choice for those seeking to lose weight.

Oralynfibr®Pea fiber can be used to make dietary fiber supplements, such as capsules, tablets, and powders, for people with constipation, intestinal dysfunction, or abnormal blood sugar or lipid levels. These supplements help regulate bodily functions. It can also be combined with probiotics, vitamins, and other ingredients to create health products that promote intestinal health and boost immunity.

Oralynfibr®Pea fiber is used as a feed additive to promote intestinal peristalsis in animals, improve digestion and absorption, and reduce constipation and intestinal diseases. Pea fiber increases feed satiety, reduces farming costs, and improves the quality of animal products, such as meat and eggs.

Oralynfibr®Pea fiber contains a high proportion of insoluble fiber, such as cellulose and hemicellulose. This fiber can absorb water, increase stool volume, stimulate intestinal peristalsis, and accelerate stool excretion. These properties effectively relieve constipation. Additionally, short-chain fatty acids produced by fiber fermentation in the intestines, such as acetic acid and propionic acid, can regulate intestinal pH levels, provide nutrients for beneficial bacterial communities, such as bifidobacteria and lactobacilli, and maintain intestinal microecological balance. Dietary fiber reduces contact time between the intestines and harmful substances, such as toxins and carcinogens, thereby lowering the risk of intestinal mucosa irritation. Long-term consumption of dietary fiber helps prevent intestinal diseases, such as hemorrhoids and diverticulitis.

The soluble fiber in peas, such as pectin and beta-glucan, forms a viscous gel in the intestines. This gel slows the release and absorption of glucose from food. It also reduces postprandial blood sugar peaks and minimizes blood sugar fluctuations. This is especially important for people with diabetes or poor blood sugar control because it helps maintain stable blood sugar levels. Long-term dietary fiber intake can improve the body's insulin response, reduce insulin resistance, and indirectly help prevent type 2 diabetes.

▶ Cardiovascular health

Soluble fiber binds to cholesterol in the intestines, especially low-density lipoprotein (LDL) cholesterol. This prevents the absorption of cholesterol and promotes its excretion. Thus, total cholesterol and LDL levels in the blood are lowered, reducing the risk of atherosclerosis and protecting cardiovascular health. Dietary fiber can help maintain normal blood pressure by increasing sodium excretion and improving vascular elasticity. It can also offer auxiliary regulatory effects for individuals with hypertension.

■ Structural Characteristics

Oralynfibr®Pea fiber contains both soluble and insoluble dietary fiber in balanced proportions. Soluble fiber consists mainly of pectin and some hemicellulose, which dissolve in water to form a gel-like substance. Insoluble fiber consists mainly of cellulose and lignin, which are insoluble in water and increase the volume of food residue. Oralynfibr®Pea fiber has extremely strong water absorption capabilities. It can absorb several times its own weight in water, expand in the gastrointestinal tract, and increase feelings of fullness. Unlike wheat bran, pea fiber has a smoother, more delicate texture and does not cause a rough sensation. Oralynfibr®Pea fiber comes from non-GMO, gluten-free peas, making it suitable for people with gluten intolerance or allergies.

▶ Weight management

Dietary fiber absorbs water and expands in the stomach. This prolongs gastric emptying time, creates a strong feeling of fullness, and reduces meal and snack intake. As a result, total calorie intake is controlled, and weight loss or maintenance is aided. Oralynfibr®Pea fiber is low in calories and not completely digested or absorbed by the human body. When added to food, it reduces the food's overall energy density, making it suitable for obese individuals or those who need to control their weight.

■ Technical characteristics

The production method for Oralynfibr®Pea fiber involves extracting and purifying dietary fiber from peas and their byproducts, such as pods, seed coats, and starch processing waste. The process typically includes key steps such as pretreatment, separation and extraction, purification, and drying. Production methods are commonly classified as physical, chemical, enzymatic, or fermentation methods.

Physical methods include washing, drying, and removing impurities. They also include mechanically crushing, grinding, and sieving the raw pea materials to separate the fiber components using physical means. These methods are suitable for preserving the natural structure and activity of the fiber. Chemical methods use acid-base treatment to dissolve non-fiber components, such as starch, protein, and fat, thereby increasing fiber purity. This method is commonly used in industrial production. Enzymatic hydrolysis uses enzymes, such as amylase and protease, to break down non-fiber components. This method is gentle and environmentally friendly, making it suitable for producing high-quality dietary fiber. Fermentation uses enzymes produced by microbial metabolism, such as lactic acid bacteria and yeast, to break down non-fibrous components while improving the fiber's functional properties. Crude fiber obtained through these extraction methods usually requires drying, grinding, and screening to produce the final product.The selection of production methods for pea fibre must take into account raw material characteristics, product purity requirements, costs, and environmental standards. Currently, the food industry predominantly employs a combination of ‘physical crushing+enzymatic/chemical de-impurity removal’ to balance efficiency, purity, and cost.

Ingredients:

● Pea fiber and does not contain any other additives.