Chickpea protein products taste, look and function like real eggs, while adding nutritional value. The company is marketing two different chickpea proteins, each designed to impart specific sensory qualities.
Chickpea protein appears in different mayonnaise recipes as a one-to-one replacement for egg yolks. The pilot was so successful that a formulation is now being piloted on a large scale. Food producers operating in the plant-based space are also turning to chickpea protein as a powerful clean-label emulsifier, enabling them to prepare vegan creams, sauces and dressings due to its improved taste and organoleptic qualities A good recovery has been achieved.
Products made from chickpea protein have a long shelf life and good heat stability, making the ingredient suitable for dispersion in hot and cold applications.
With up to 90% protein, this Chickpea Isolate uses all the extractable components of Chickpea to provide a powerful and comprehensive nutritional boost. It is a proven and compelling egg substitute for vegan food formulations in this category, offering food companies new opportunities to shorten and simplify labels. This solution has the potential to free the vegan mayonnaise market from its traditional reliance on modified starches, hydrocolloids and stabilizers for emulsification and flavoring. The exceptionally high protein content eliminates the need to add ingredients that are less nutritionally relevant to the final product.
The unique egg protein properties of chickpeas have grown in popularity over the years among the vegan and egg allergy communities. Started in 2014 by vegan enthusiast Goose Wohlt, many have embraced the practice of using aquafaba (a starchy liquid from canned beans) to make meringues, macaroni, mousses and creams for savory foods and mayonnaise. Creamy dressings and cheese substitutes are gaining popularity.