Tuesday, December 7, 2021

Chickpea isolate presented as all-purpose plant-based egg replacement in mayonnaise

ChickP has presented its chickpea isolate as an all-purpose, nutrition-packed, plant-based egg alternative for eggs in mayonnaise.

The isreali start-up teamed up with select food companies to help formulate egg-free recipes, including a creamy mayonnaise substitute and salad-dressings.

The resulting products have the flavour, appearance, and functionality of counterparts with real egg, all the while adding nutritional value.

The company is commercialising two different chickpea-sourced isolates, each designed to impart specific organoleptic qualities.

A 1:1 egg replacement for mayo

ChickP’s proprietary isolate is starring in different mayonnaise recipes as a one-to-one replacement for egg yolk.

The pilots were so successful that one formulation is now going into large-scale pilot production.

Food producers operating in the plant-based spaces also are turning to the ChickP isolate as a highly functional clean-label emulsifier allowing them to whip up vegan creams, sauces, and dressings as it hits key notes in sensory and flavour qualities.

Products crafted with ChickP’s isolate exhibit long shelf life and good heat stability, making the ingredient suitable for dispersal into both hot and cold applications.

The isolate, which boasts 90% protein content, utilises all the extractable components of the chickpea, providing a powerful and holistic nutritional boost. It is a proven and compelling egg replacer for vegan food formulations in this category, giving food companies’ new opportunities to shorten and simplify their labels.

The solution has the potential to release the vegan mayo market from traditional dependence on modified starches, hydrocolloids, and stabilizers for emulsification and flavour. The unusually high protein content eliminates the need for adding ingredients that are less nutritionally relevant to the final product.

“ChickP isolate presents a highly nutritious clean-label, plant-based solution to replicating the role of the egg yolk in mayonnaise formulations,” says Itay Dana, VP of Sales and Business Development for ChickP.

“Our isolate demonstrates superior foaming capabilities due to its high solubility and smooth texture and possesses minimal off-notes.

“This allows us to tailor mayo recipes to the customers’ desired requirements and produce a truly creamy product that is visually and organoleptically appealing, without the use of synthetic thickening, texturizing, or masking agents.”

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