Faba bean starch
- Plant name:
- Vicia faba (ook wel: tuinboon, paardenboon, veldboon)
- Excellent binding properties
- Rich in amylose
Faba bean starch is a protein-rich starch with excellent binding properties thanks to its high amylose content. Faba bean starch is made by dry grinding shelled and thoroughly cleaned faba beans, after which the protein-rich part is mechanically separated from the starch-rich part. The result is a creamy- to yellow coloured flour with the characteristic flavour and aroma of faba beans.
Faba bean starch can be used in various applications as a gluten-free source of proteins and carbohydrates in both food and animal feed.
|Starch||65,0% (on dry basis)|
|Shelf life||12 months|