Pea cell wall fibre Swelite®

1. Presentation

Pea crops are very common in Northern Europe. Pea is an annual legume, with rapid growth.
Yellow peas (Pisum sativum) are known since centuries as a healthy vegetable food and have
been part of the human balanced diet thanks to the absence of lipids and their high protein,
starch and fibre content. The main difference between green peas and yellow peas is the
harvesting date: green peas are harvested before maturity; yellow peas are harvested at
maturity. None of them are obtained by chemical or physical mutation.

Pea ingredients are made from carefully selected peas. The separation technique of the pea
components (proteins, fibres and starch) is based on an aqueous separation process without
the use of organic solvents.

Composition of the yellow pea:

Fibres
Proteins
(cell wall & hull)
Fat
Starch
Ash, sugars

From this yellow pea, Cosucra Groupe Warcoing produces 4 ranges of ingredients:
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- Pea protein isolate: Pisane
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- Pea cell wall fibre: Swelite
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- Pea hull fibre: Exafine
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- Pea starch: Nastar

Process

Cleaning / Sorting
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Dehulling Drying Sieving Milling Packing Exafine

Milling / Extraction
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Sieving Concentration Swelite

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Decantation Purification Drying Sieving Packing Nastar
Concentration
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Pasteurisation Purification Pisane
Concentration

Process is natural, without the use of organic solvents. Indeed pea seeds have low fat
content. Therefore during extraction process only acids, bases and salts are used.

Pea protein isolate is purified through a wet process only. Starch granules are not destroyed
during process.

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2. General characteristics
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Swelite is extracted from the pea by physical process and partial separation of starch and
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cellular walls. Therefore, Swelite is a natural and fat-free functional ingredient composed of
dietary fibres and starch.
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Swelite composition (on DM):
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Swelite
Dietary fibres ~48%
Carbohydrates ~45%
of which starch Min 36%
Proteins Max 7%
Fat Max 0.5%
Solid content 90%
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Swelite is neutral in colour and flavour. It is guaranteed non-GMO. It is Kosher and Halal
certified.
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Swelite can be labelled as “pea fibre, pea starch” or “pea (vegetable) fibre, starch”.

3. Physical characteristics
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Swelite provides excellent water binding
• Swelite binds 10 parts of water by capillary uptake in cold conditions
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• Gelatinisation of the linked starch granules (t° ≥68°C) increases the water binding capacity
• The Swelite / water is stable to strong heat treatment and to freeze-thaw cycle. It is not
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influenced by pH

10

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Swelite stabilises fat and water in typical ratios
• Swelite binds water and fat by capillary uptake
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• Cold emulsions: Swelite can stabilise 1/5/5 emulsions based on pork fat, poultry fat (or
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skin) or vegetable oil. The obtained paste is stable, non-sticky and easy to incorporate.
During heat treatment the paste becomes firmer (no gel-texture)

• Hot emulsions : Swelite can stabilise 1/6/6 pork back fat emulsions
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Other physical characteristics

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Swelite
Particle size < 400µm
Density 0.38 kg/l
Shelf-life 2 years in original sealed bags under dry conditions

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4. Applications

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Swelite forms a ‘matrix’ within the meat, poultry or vegetarian paste. Acting as a shape
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retention agent, Swelite controls cooking losses and keeps the product in its original form.
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Swelite is an excellent cost-saving meat extender.
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Swelite does not influence the flavour or the colour, in meat, poultry, fish and vegetarian
products.
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In spreadable products (liver pâté, meat spread, fish spread, vegetarian spread), Swelite
provides a unique smooth and meat-like texture.

In emulsified and restructured products (meat, poultry or vegetarian sausages, burgers,

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nuggets, meatballs), Swelite gives a tender and juicy texture. Swelite also helps to reduce
cooking losses, thanks to its water binding properties.

5. Nutrition labelling
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Per 100g commercial product (typical) Swelite
Energy (kcal / kJ) 255 / 1060
Proteins (g) 4.0
Carbohydrates (g) 36.5
of which sugars 0.0
Fat (g) 0.3
Dietary fibre (g) 45.0
Sodium (g) 0.5

This information is believed to be true, accurate and reliable to the best of our knowledge. It is the user’s responsibility to determine the conditions for his
own and specific purpose or use, especially regarding the existing regulations and/or the practise of any industrial property rights.

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