Protein is an indispensable nutrient for human life activities. In the past, people mainly used animal protein as a source of high-quality protein. With the improvement of people's living standards, the use of animal protein is becoming more and more common, but the problems of obesity, diabetes, atherosclerosis and other problems caused by excessive consumption of animal protein are becoming more and more obvious. It has a wide range of sources, high protein content, low fat, Cholesterol-free plant proteins are beginning to attract more attention.
In the past two years, alternative proteins have attracted a lot of attention. This inevitable trend will continue to expand and evolve in the future, from plant proteins replacing dairy products to replacing meat products, seafood, egg products, etc.
At present, soy protein is the protagonist in the plant-based field, pea protein has attracted much attention, and other types of alternative proteins are also waiting for their opportunity. Alternative proteins are booming. Recently, we have paid attention to an alternative protein with great potential-chickpea protein.
What’s the “special thing” about chickpea protein?
The taste of raw materials is an important part of the product. Many plant proteins can produce bitter or undesirable flavors, which requires additional sugar, artificial flavors or other masking agents to be added to plant-based products to mask these flavors. Chickpeas have a neutral taste, so the use of the above additives can be greatly reduced.
Bulk dairy ingredients such as milk, nuts, and soybeans are very common allergens. In comparison, chickpea allergy is extremely rare. And chickpeas are non-GMO and contain no phytoestrogens.
In general, plant-based milks contain less protein than cow's milk, less of some important essential nutrients, and tend to be higher in sugar. Chickpea powder contains approximately 62% protein, 14% fiber, 19% complex carbohydrates, 4% minerals and ash and less than 0.1% fat (low fat content is important as high fat content can shorten shelf life and cause odor).
While it's not a complete protein like soy, egg, or casein, it is a high-quality, concentrated protein source with a digestibility score of 93% and a PDCAAS (Protein Digestibility Corrected Amino Acid Score) of 0.82, which is best in the world of plant proteins. It belongs to the TOP level.
When making artificial meat products from textured plant protein, it is usually necessary to add pea fiber or combine it with other proteins, and sometimes even tapioca starch is used. Chickpea protein extract itself contains the required fiber, protein and natural starch, so only this single component can be used to meet the texture requirements.
Another advantage of chickpea protein is that it does not require the use of methylcellulose, an additive with gelling and emulsifying functions.
The global growth rate of plant-based milk is three times the food and beverage industry average. From 2014 to 2018, the compound annual growth rate of global plant milk was 22%, with Europe ranking first, accounting for 38% of the total volume of plant milk launched in 2018. The overall demand is increasing rapidly.
The main challenges with plant-based milks are solubility and taste. Chickpea isolate has high solubility, high protein content, and a neutral flavor, making it an ideal alternative to milk.
Sensory parameters such as taste, color, texture, etc. are key factors for the successful launch of any new product in the market.
There are currently too few raw materials that can be used as plant-based meat formulas. Finding more expanded protein sources suitable for plant-based meat production can be said to be "the biggest challenge facing the industry today." Restructuring the protein structure through extrusion or other techniques to mimic the texture of meat to the greatest extent will also be an ongoing challenge.
Chickpea plant-based protein produced through a drying (extrusion) process (less than 8% moisture) and used in foods such as burgers and sausages.
Chickpea protein has small and uniform particle size, neutral flavor, excellent taste and appearance, its good functional properties, water-oil binding quality, freeze-thaw stability and suspension properties.
Chickpea protein products are firm but not mushy, not too soft, and easy to form but not gummy. Importantly, it is not one of the top eight allergens and is a sustainable source of protein.
The COA of Chickpea Protein
It is a high-quality protein source that is rich in essential amino acids, making it a popular choice for vegetarians and vegans. Chickpea protein can be used in a variety of dishes, such as soups, salads, and baked goods, to boost the protein content and add a nutty flavor. It is also a good source of fiber, vitamins, and minerals, making it a nutritious addition to a balanced diet.
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