Chickpea protein products have the taste, appearance and functionality of 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 substitute for egg yolks. The pilot was so successful that a formulation is now being produced on a large-scale pilot basis. Food manufacturers operating in the plant-based space are also turning to chickpea protein as a powerful clean-label emulsifier, allowing them to prepare vegan creams, sauces and dressings because of its taste and sensory qualities A very good restoration has been achieved.
Products made from chickpea protein have a long shelf life and good thermal stability, making the ingredient suitable for dispersion in both hot and cold applications.
With a protein content of up to 90%, this chickpea isolate uses all of the extractable components of the chickpea to provide a powerful and comprehensive nutritional boost. It is a proven and compelling egg substitute for vegan food formulations in this category, providing food companies with new opportunities to shorten and simplify labeling. This solution has the potential to move the vegan mayonnaise market away from its traditional reliance on modified starches, hydrocolloids and stabilizers for emulsification and flavoring. The unusually high protein content eliminates the need to add ingredients that have less nutritional relevance to the final product.