Israeli foodtech company ChickP Ltd.'s chickpea isolate can replace eggs in mayonnaise, the company announced Tuesday.
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The Rehovot-based startup has teamed with select food companies to help formulate egg-free recipes, including a creamy mayonnaise substitute and salad dressings, which it describes as having the flavor, appearance, and functionality of counterparts with real egg.
The chickpea's ability to function like eggs has been gaining traction among the global vegan and egg allergic communities for years. Following a turning point revelation by vegan foodie Goose Wohlt in 2014, many have been fervently embracing the practice of using aquafaba – the starchy liquid from tinned beans – to whip up creams for meringues, macaroons, mousses, and savory delicacies as well as mayonnaise, creamy dressings, and cheese substitutes.
ChickP reports that the pilots of its chickpea isolate substitute that one formulation is now going into large-scale pilot production, and that producers of plant-based foods are turning to the ChickP isolate as a clean-label emulsifier.
"The discovery of the chickpea aquafaba effect has been a culinary game-changer for many vegans," noted ChickP CEO Ron Klein.
"The downside is that it still doesn't present a viable egg substitute in nutritional terms, as it contains only a fraction of the protein of an egg. We took the aquafaba concept a leap further and derived that same desired effect from the body of the nutrient dense chickpea isolate," Klein added.
"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, vice president 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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