ChickP - chickpea Isolate protein, is a 90% high-end Chickpea Protein.
This unique concentration of Chickpea Protein constitutes a broad basis for the development of a wide variety of qualitative Chickpea-Protein-Based food products.
Chickpea is rich in high-quality protein, fiber, carbohydrates and minerals, thereby ensuring a balanced diet and improving the nutritional status of the population. On top of that, allergenicity issues, GM, content of phytoestrogens and more, are negligible or absent in chickpea. For all these reasons, chickpea crop should be considered as an outstanding source of protein, thus chickpea and chickpea protein are the ultimate alternative to soybeans and its protein, as well as the next health-food for human consumption.
The chickpea crop is an excellent source of micro and macro nutrients. As a source of high-quality protein, fiber, carbohydrates and minerals, the beneficial effects of chickpea consumption suggest that it could be considered as a functional food. For example, the dietary fiber and b-carotene content in chickpea, coupled with its low glycemic index, make it useful for lowering the risk of CVD (Cardio Vascular Disease). In addition, a fiber-rich chickpea-based diet has been shown to reduce the total plasma cholesterol levels in obese people, and in another study intake of linoleic acid, the dominant fatty acid in chickpea, was demonstrated to have a beneficial effect on serum lipids and insulin sensitivity.
Protein: High-quality protein. Its digestibility is higher than most legumes.
Carbohydrates: oligosaccharides, abundant in chickpea seeds, may be involved in universal antioxidant mechanisms, as well as can be considered as prebiotics that serve as a significant health promoters and the base for beneficial probiotic bacteria establishment and proliferation in the gut.
Fat: Chickpea is considered a low-fat legume. Chickpea oil is mainly composed of unsaturated fatty acids. The major fatty acid present in chickpea oil is Omega-6 linoleic acid followed by omega-9 oleic acid. Consumption of chickpea is associated with lower cholesterol levels and this is mainly attributed to the composition of fatty acids in chickpea.
Minerals: A consumption of 100 grams of cooked chickpea can provide as much as 44% of the adult recommended daily intake of some minerals, and even more than that in children (1-3 years).
Vitamins: Chickpea seeds are a good source of both water soluble vitamins (B-vitamins and vitamin C) and lipid-soluble ones (pre-vitamin A in the form of carotenoids, E and K).
ChickP Isolate is exclusively GMO-free.
ChickP Isolate is commonly sold as an ingredient or additive to the food industry. Therefore, you will be able to find it in the near future and subject to the development of innovative food products of leading brands
There are no absolute values for the content of protein within a product. The proportion of protein in food products is measured in weight. ChickP's great advantage is its neutral taste & odor, which enables to maximize the amount of protein in a product while minimizing sugar and flavor additives.
ChickP products are based on a green-crop that is GMO-free, requires minimal fertilization, and is water efficient. The chickpea crop is considered a superb nitrogen fixer that replenishes the soil for future crops, and its seeds can be stored indefinitely.
In addition, a growing consensus is forming around the prediction that the global human population will reach nearly 10 billion people by 2050 (FAO, 2009a), and a major strain on the protein sources in the coming decades is predicted (Esnouf et al., 2011). At the same time, the animal protein intake is high in industrialized countries (about 65-70% of the total protein intake). Yet the production of animal protein is more expensive regarding water and energy resources than plant-based protein. It is therefore important to rebalance the contributions between animal and plant proteins -or other alternatives- in sustainable food systems allowing access to quality protein intake to the entire world population. In this context, utilization of the chickpea crop as an excellent source of micro and macro nutrients is mandatory in the long route to nutritional improvement.
First and foremost, because of its unique features, when food product is being enriched with ChickP Isolate, it definitely saves the amount of sugar in the final product.
ChickP Isolate has multiple technical advantages, allowing easy & convenient implementation in food products. As said, its neutral taste & odor enables the production of high-quality foods with no addition of excess sugar. In addition, the ChickP Isolate is a functional protein, having excellent foaming, solubility, and water & oil holding capacity. These characteristics are the key for products as desserts, egg-replacers, beverages, and more.
ChickP Isolate has multiple health benefits. First and foremost, as a plant-based protein the chickpea protein is superior to meat proteins, especially since the latter is associated with the development of chronic diseases. Speaking about diseases and health, it is very important to point out that as a result of its unique features, the use of ChickP Isolate as a Chickpea Protein in food products definitely saves the amount of sugar in the final product. ChickP Isolate in specific allows the utilization of high concentrations of best quality plant protein in food products. In addition, it is allergen-free (chickpea is not in the list of international major allergens), it does not contain phytoestrogens (plant hormones that might cause hormonal disruption in the body), it is gluten-free as well as Non-GMO.
No. ChickP Isolate protein does not contain phytoestrogens which are plant hormones that resemble the feminine hormone estrogen and may cause hormonal disruption in the body upon high consumption.
No. Chickpeas are not included in the list of allergens worldwide.
As a result, it is clear that the chickpea protein named ChickP Isolate, is non allergenic.
No. Chickpea seeds do not contain gluten, and therefore the ChickP Isolate is 100% gluten-free.
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