PulseON® Technology

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During the normal milling process of pulses the structural integrity of plant cell walls ‘dietary fibre’ is destroyed. PulseON® is made through an alternative process, which preserves the naturally beneficial whole cell structure.

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Benefits

  • Low Glycaemic

  • Resistant Starch

  • High Fibre

  • Gluten Free

  • High Protein

  • Neutral Taste

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Starch Digestibility

PulseON® through of the modulation of its bio-accessability is digested more slowly producing a more gradual rise in blood sugar.

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PulseON® has been developed and tested by scientists at King’s College London and Quadram Institute Bioscience

 


A pulse / legume flour made up of intact starch-containing cells, where the cell wall (fibre) protects the starch from digestive enzymes.