Our Lab & Applications Manager, Paul McNamara, takes a technical look at ATURA CP70.
ATURA Chickpea Protein 70% (CP70) is a unique ingredient that plays an integral role in food and nutrition applications through its function and flavour. In chickpeas, protein and fat are tightly bound together, which leads to fat being concentrated alongside protein. This means residual fat carries over into the final protein powder, which allows for a naturally creamy mouthfeel. In combination with the protein, this leads to superior binding behaviour and natural emulsification properties.
Examples of where CP70 works well can be found in both nutrition and food applications. For nutrition, CP70 has a near complete amino acid profile and a PDCAAS of 0.88. CP70’s methionine content is superior per gram of protein than any of its pulse protein competitors, meaning that it can be used in combination with pea protein to allow for rice protein replacement without compromising the amino acid profile. The additional fat content also gives an improved mouthfeel. The neutral flavour of CP70 improves the acceptability of any protein blend. Dessert and dairy flavours work best with CP70. This makes it ideal for beverages, protein shakes, and meal replacement products. CP70 has been used at inclusion rates of up to 7.5% without adverse effects on equipment or flavour.
CP70 also works well in food applications, it has shown particular success in the alternative dairy sector. It works well for emulsification and additional protein in ice cream, also in fermented applications such as yoghurt and cream cheese. The off-white, tanned colour of CP70 makes it well suited to these applications. These emulsion properties also mean CP70 performs well in sauces and dressings such as mayonnaise and bechamel. CP70 will stabilise emulsions without heating and maintain a creamy consistency throughout shelf life without any instability.
CP70’s binding properties make it an exciting prospect for bars, also the low to medium viscosity functionality allows for better water retention and less drying out over time. The binding properties also allow for opportunities and granola and cereals for additional protein and even milk protein replacement in applications such as instant porridge and spreads.
Overall CP70 is a unique ingredient with multiple opportunities in the food and nutrition market offering superior function, flavour and mouthfeel compared to current options.
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