Chickpea Protein Beats Eggs in Mayo
Food Marketing & Technology - India|November 2021
ChickP’s 90% protein isolate demonstrates compelling “aquafaba” effect.

ChickP Ltd., presents its chickpea isolate as an all-purpose, nutrition- packed, plant-based egg alternative for eggs in mayonnaise. The start-up company teamed up with select food companies to help formulate egg-free recipes, including a creamy mayonnaise substitute and saladdressings. The resulting products have the flavor, appearance, and functionality of counterparts with real egg, all the while adding nutritional value. The company is commercializing 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 flavor 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.

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