Plant proteinDry · Fine powder Medium data confidence

Pea protein isolate

Pea protein isolate is used in boilie formulation mainly as a protein source, binder and nutrient balancer. Typical dosage is expressed as a percentage of the dry mix.

+ Add to recipe

Recommended inclusion

Minimum: 3%
Typical: 7.5%
Maximum: 15%
Absolute maximum: 20%

0% 3%–15% ideal 20%+ too dominant too much

Above the recommended maximum the mix becomes harder to balance. Treat the absolute maximum as a hard ceiling.

Nutritional estimates

per 100 g dry · estimated

Protein 80%

Fat 5%

Carbs 7%

Fibre 2%

Ash 4%

Moisture 6%

Water solubility 55%

Energy 1600 kJ/100g

Functional properties

Binding strength 7/10

Digestibility 8/10

Solubility / leakage 5/10

Natural attraction 4/10

Hardening 6/10

Softening 2/10

Texture opening 4/10

Cold water suitability 8/10

Warm water suitability 8/10

Buoyancy -2/10

Clouding 6/10

Oiliness 3/10

Processing tolerance 8/10

Roles

Protein sourceBinderNutrient balancer

Allergens

No declared allergens

Data confidence: Medium

Estimates from ingredient data — practical guidance, not laboratory analysis.

Pea protein isolate + Add to recipe