Pea protein peptides are made by hydrolysis of pea-derived protein. The S series gives formulators water-soluble grade options with different protein, sodium, pH and sensory profiles.
S90 for nutrition evaluation
S90 contains at least 90% dry-basis protein and sodium below 100 mg/100 g. It is positioned for protein beverages and nutrition powders.
Use the nutritional analysis for the complete recipe and confirm that the declared protein level still meets the finished-product target after other ingredients are added.
S85A and S85B for different priorities
Both grades specify at least 85% dry-basis protein. S85B is identified for neutral-taste plant-protein drinks and blends, while S85A has a mild smell and slightly bitter taste and is also identified for personal-care formulation evaluation.
The difference illustrates why grade selection should start from the application rather than protein content alone.
Hydrolysis and practical performance
Hydrolysis changes the protein-size distribution and formulation behaviour. Solubility is useful in development, but pH, minerals, heating and the rest of the recipe still influence the final result.
Test clarity, taste, viscosity and stability in beverages. For personal care, evaluate the full preservation, surfactant and conditioning system using the intended cosmetic grade.
Confirm source, analytical limits and traceability for the target market. Pea origin does not by itself establish an allergen-free claim for every finished formula.
Need a grade or specification?
Send us the product name, CAS number and target application. Our team will confirm the suitable grade and provide TDS, SDS and COA documentation.