Non-GMO ChickP a clean ingredient starch
By Bakers Journal
FoodTech start-up ChickP Protein, Ltd. launched a native starch developed from chickpea for food and beverage applications. It is non-GMO and a co-product of ChickP protein process using a proprietary technology.
This new chickpea starch eliminates food waste during processing and ensures a sustainable, clean ingredient. It has a uniquely high amylose to amylopectin ratio, with neutral taste and no aroma.
Due to its narrow granules size distribution compared to pea and potato starches, ChickP Native Starch provides better gelling and thickening properties. As a result, it can be used as a thickening/binding agent in a variety of food applications, including soups, sauces, confectionery, dairy, baked goods, desserts, meat, plant-based meat analogs, and many more applications. ChickP Native Starch also is an excellent raw material for production of extruded snack products.
“The inspiration for developing a native chickpea starch was to offer another purified fraction from chickpea – similar to ChickP’s isolated protein, which contains 90 per cent protein,” explained Ram Reifen, MD, founder and CSO of ChickP. “We’ve extended the purity approach by introducing our pure native chickpea starch, with more than 98 per cent starch content.”
The company’s ability to separate and purify the solid components of the chickpea (protein, starch, and fibers) allows it to offer food manufacturers pure, functional ingredients that bring flexibility to incorporate other ingredients into the formula based on targeted nutritional and functional properties. This can be accomplished without compromise due to existing impurities, such as oil (which leads to rapid oxidation and decreased shelf life), fibers (that can impart rough textures in some food applications), and other micronutrients that negatively impact flavour and color.
“The ChickP technical team currently is developing food applications using our Native chickpea starch,” adds Ron Klein, CEO of ChickP. “We invite companies to collaborate with us to create new plant-based products that meet all the demands of today’s informed consumers.”