Ingredient Definitions

IPIC definitions reflect major categories of pulse ingredients and general commonalities within each category. Unlike ingredient standards, these definitions provide an opportunity for pulse ingredients in each category to be distinguished from one another, and allow for flexibility in labelling and nomenclature. IPIC definitions cover ingredients that are made exclusively from pulses1.

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Pulse flour
Pulse Starch
Pulse protein
Pulse fibre
Pulse meal
Pulse grits
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Pulse Flours

Pulse Flours are defined as the product derived from the mechanical grinding/milling action of a whole or anatomical component of a pulse seed in which no less than 90% of the material passes through a 0.841 mm sieve (or confirmed using a validated method of analysis); and, are derived from a single pulse market class. Pulse flours can be unfortified or fortified with vitamins and/or minerals as per regional regulatory guidelines to which the pulse flour will be sold and/or consumed. Pulse Flours are further characterized into 3 major categories where additional criteria are applied as part of corresponding definition.

 

Specialty Milled Pulse Flours is a designation that applies to any of the major Pulse Flour categories (Dehulled, Whole, Starch-Rich) when the product has been subjected to additional processing prior to – or after milling; and the additional processing applied to the flour ingredient must be clearly stated (i.e roasted whole pea flour, de-flavoured dehulled lentil flour). Additional processing can include, but is not limited to: thermal or hydrothermal treatments, infrared heating, germination, fermentation, enzymatic hydrolysis and extrusion.

Dehulled Pulse Flour

Dehulled Pulse Flour is defined as a Pulse Flour that has had the seed coat removed as part of the dehulled/decortication process. The definition for Dehulled Pulse Flour does not include:  1) flours that have been specifically processed to isolate or remove certain components of the seed (protein, starch, etc.); or, 2) flours that have been reconstituted with other materials to increase the level of constituents beyond what is naturally present in the whole starting material.

Whole Pulse Flour

Whole Pulse Flour is defined as a Pulse Flour that contains all components of the whole pulse seed including the seed coat; and, where the intact, whole seed is continuously milled OR the ground seed coat and/or germ fractions is reintroduced back into the ground cotyledon to constitute approximately 95% or more of the original composition of the seed. The definition for Whole Pulse Flour does not include: 1) flours that have been specifically processed to isolate or remove certain components of the seed (protein, starch, etc.); or, 2) flours that have been reconstituted with other materials to increase the level of constituents beyond what is naturally present in the whole starting material.

Starch-Rich Pulse Flour

Starch-Rich Pulse Flour is defined as a Pulse Flour that has been processed to remove non-starch components of the seed (protein, fibre) and isolate and, starch represents <85% of the flour calculated on a dry weight basis.

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Pulse Protein

Pulse Protein is defined as the protein extracted from the pulse seed of a single market class; and, are further characterized into 2 major categories where additional criteria are applied as part of corresponding definition. 

 

Additionally Processed Pulse Protein is a designation that applies to any of the major Pulse Protein categories (Concentrate, Isolate) when the product has been subjected to additional processing pre- or post-extraction, and, the additional processing applied to the product must be clearly stated. Additional processing can include, but is not limited to: thermal, hydrothermal, or pressure treatments, irradiation, ultrasonication, enzymatic hydrolysis, acid hydrolysis, fermentation, shearing forces.

Pulse Protein Concentrate

Pulse Protein Concentrate is defined as the protein extracted from the pulse seed of a single market class; and, the final product is ≥ 40% and < 80% protein (Nx6.25) calculated on a dry weight basis.

Pulse Protein Isolate

Pulse Protein Isolate is defined as the protein extracted from the pulse seed of a single market class and where the final product contains ≥80% protein (Nx6.25) calculated on a dry weight basis.

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Pulse Fibre

Pulse Fibre is defined as the fibre extracted from the pulse seed of a single market class; and, corresponds to the definition of a dietary fibre in the jurisdiction to which the pulse fibre will be sold and/or consumed; and, are further characterized into 2 major categories where additional criteria are applied as part of corresponding definition.

Pulse Hull Fibre

Pulse Hull Fibre is defined as a Pulse Fibre derived from the mechanical grinding action of seed coats that have been separated from the cotyledon and germ; and, aqueous solvents are not used; and, the product is ≥75% dietary fibre calculated on a dry weight basis.

Pulse Inner Fibre

Pulse Inner Fibre is defined as a Pulse Fibre extracted from the pulse seed cotyledon using aqueous solvents; and, starch represents <85% of the fibre calculated on a dry weight basis.

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Pulse Starch

Pulse Starch is defined as starch extracted from the pulse seed of a single market class; and, starch represents ≥85% of the final product calculated on a dry weight basis. 

 

Additionally Processed Pulse Starch is a designation that applies to a Pulse Starch that has been subjected to additional processing, pre- or post-extraction, and, the additional processing applied to the product must be clearly stated. Additional processing can include, but is not limited to: thermal, hydrothermal, or pressure treatments, irradiation, ultrasonication, etherification, esterification, acid thinning, oxidization, cross-linking, substitution, cationization, enzymatic treatment.

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Pulse Meal

Pulse Meal is defined as the product derived from the mechanical grinding/milling action of a single pulse market class; and, no less than 90% of the material passes through a 1.68 mm sieve (or confirmed using a validated method of analysis); and, no more than 45% of the material can pass through 0.297 mm sieve (or confirmed using a validated method of analysis).

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Pulse Grits

Pulse Grits are defined as the product derived from the mechanical grinding/milling action of a single pulse market class; and, no less than 90% of the material pass through a 2.00 mm sieve (or confirmed using a validated method of analysis); and, no more than 20% of the material can pass through 0.841 mm sieve (or confirmed using a validated method of analysis).

1Pulses are defined as the edible seeds of podded plants in the legume family. The term “pulses” is limited to crops harvested solely as dry grains, which differentiates them from other vegetable crops that are harvested while still green. The United Nations Food and Agriculture Organization (FAO) recognizes 11 types of pulses: dry beans, dry broad beans/faba beans, dry peas, chickpeas/garbanzo beans, cow peas, pigeon peas, lentils, Bambara beans, vetches, lupins and pulses nes (not elsewhere specified – minor pulses that don’t fall into one of the other categories).