Chickpea isolate is a plant-based egg replacer in mayonnaise
ChickP protein is a 1:1 egg yolk replacer in mayonnaise, retaining the same flavor, appearance and functionality as egg while adding high protein content.
Start-up company ChickP Ltd. (Rehovot, Israel) says pilot trials using its chickpea isolate as an egg replacer in mayonnaise have been so successful that one formulation is now headed for large-scale pilot production. It’s just one of the applications scaling up as the company commercializes two different chickpea-sourced isolates for the food market.
The company says ChickP protein is a 1:1 egg yolk replacer in mayonnaise, retaining the same flavor, appearance, and functionality as egg while adding high protein content. The isolate itself offers 90% protein content thanks to its chickpea source.
“The solution has the potential to release the vegan mayo market from traditional dependence on modified starches, hydrocolloids, and stabilizers for emulsification and flavor,” the company stated in a press release.
ChickP can also act as a clean-label emulsifier for vegan creams, sauces, and dressings.
