ChickP: Chickpea protein isolates
Israeli startup ChickP, meanwhile, is making 90%+ chickpea protein isolates, which it is manufacturing in China, and says its IP covers multiple legumes. It is also developing products from co-products including starch, fiber (which ChickP believes may have potential as a prebiotic), and albumin, said founder and CSO Professor Ram Reifen.
The firm currently supplies two white colored neutral-tasting protein isolates – G910, which is has high solubility, high viscosity, good water and oil retention, and strong emulsification and gelling properties, and is ideal for dairy and meat analogs and baked goods; and G930, which has high solubility but low viscosity, and good foaming properties, and is ideal for beverages, bars and dairy analogs, said senior application manager Maor Dahan.
“It works really well in hot beverages; the foam is very stable compared with oatmilk,” added Dahan, who said has developed a barista chickpea milk with the same level of protein as cow’s milk (8-9g/serving) without off tastes.
According to CEO Liat Lachish Levy: “We have customers working on multiple projects and applications in several markets. Some products are already on shelf such as yogurt, but we also have projects in chickpea milks, ice creams, cheeses, ready to drink beverages and nutritional products.”
One particularly attractive aspect of using ChickP’s chickpea protein in some plant-based ice creams and milks, for example, is that you may be able to remove some gums and stabilizers, said the firm.
