CP70 Functionality
Atura Chickpea Protein CP70 is a spray-dried chickpea protein powder with 70% protein content. While its protein percentage is slightly lower than some highly refined isolates on the market, CP70 offers enhanced functional performance that broadens its application potential and delivers superior product quality.
Naturally Functional by Design
CP70 is produced using a simple extraction process that does not rely on solvents. This allows the natural lipid fraction of the chickpea to remain in the final spray-dried powder. The retained fat content contributes significantly to functionality:
Improved mouthfeel – delivers natural creaminess and body
Mild milky and nutty flavour profile – supports clean-label beverage development
Enhanced sensory performance – particularly in high-protein drinks and sports nutrition formats
Rather than stripping functionality in pursuit of maximum protein concentration, CP70 maintains compositional balance to optimise performance.
Natural Binding & Texture Stability
The retained lipid content also provides natural adhesiveness, making CP70 well suited to:
- Protein bars
- Snack applications
- Baked high-protein formats
It supports “high in protein” claims while helping reduce excessive moisture loss over shelf life, contributing to better texture retention over time.
Strong Emulsification Performance
CP70 demonstrates reliable emulsification capacity with no observed syneresis under refrigerated conditions. A standard 1:4:4 protein–oil–water emulsion produces a smooth, yoghurt-like texture that remains stable for at least five days under chilled storage.
This functionality translates across both dairy and plant-based systems:
Ice cream – stabilises emulsions and reduces reliance on added stabilisers
Yoghurt – contributes to structure and supports lactobacillus fermentation
Cream cheese-style spreads – improves emulsion stability and spreadability
In summary, CP70 combines protein fortification with natural emulsification, binding, and sensory enhancement. Its balanced composition enables formulators to move beyond protein percentage alone and develop products with improved texture, stability, and consumer appeal across beverages, dairy, and snack categories.