Chickpea protein
Chickpea Protein Isolate | Non-GMO Plant-Based Protein Headline: Premium Chickpea Protein Isolate Manufacturer | 80% Protein (Non-GMO) Sub-info: Source: Cicer arietinum | Assay: ≥80% (Dry Basis) | Allergen-Free & Gluten-Free USP: Neutral Taste (No Beany Flavor) • Excellent Emulsification • Creamy Texture
Introduction
Chickpea Protein Isolate is a rising star in the plant-based protein market, extracted from high-quality Kabuli chickpeas (Cicer arietinum). Unlike soy or pea protein, chickpea protein offers a surprisingly neutral flavor profile and a smooth, creamy mouthfeel, solving the common "gritty" texture issues in vegan formulations.
Our advanced isolation technology ensures a purity of ≥80% protein content, making it a versatile, clean-label ingredient for dairy alternatives, meat analogues, and high-protein bakery products.
Chickpea protein is a plant-derived protein ingredient obtained from chickpeas and used in a variety of food and nutrition formulations. It can be incorporated into plant-based beverages, protein powders, nutrition bars, bakery products, snacks, cereals, meal replacement products, and other formulated foods. Its versatility makes it suitable for manufacturers developing plant-based and vegetarian product lines. Chickpea protein can be supplied in powder form with different specifications according to formulation and processing requirements. Manufacturers can provide customized packaging, particle size, product specifications, and bulk supply options for food companies, ingredient distributors, wholesalers, and nutrition product brands. It can be used as an ingredient in dry blends or incorporated into different recipes depending on the desired formulation. OEM and customized supply services are available for customers requiring private-label packaging or specific purchasing quantities. With flexible applications and sourcing options, chickpea protein is a practical plant-based ingredient for food and nutrition product development.
Category：
Keywords：
hemoglobin
powder
source
Chickpea protein
Functions
1. Complete Amino Acid Profile
Chickpea protein is a high-quality protein source containing all 9 essential amino acids. It is particularly rich in Lysine and Arginine, which are often limiting in other cereal-based proteins, making it an excellent complement to rice or wheat protein blends.
2. Functional Properties (Emulsification & Foaming)
It exhibits superior oil-holding and water-holding capacity. Its unique foaming properties make it an ideal egg-white replacer in baking (aquafaba effect) and a stabilizer in plant-based milks and mayonnaises.
3. Digestibility & Low Anti-Nutrients
Our processing method significantly reduces anti-nutritional factors (like tannins and phytates), resulting in high digestibility (PDCAAS > 0.8) without causing bloating commonly associated with legume consumption.
Applications
Plant-Based Dairy:
• Vegan Milk & Yogurt: Provides a creamy white texture without the "earthy" taste of pea protein.
• Non-Dairy Ice Cream: Improves meltdown stability and mouthfeel.
Meat Alternatives:
• Burgers & Sausages: Acts as a binder to improve texture and juiciness.
Sports Nutrition:
• Protein Shakes: A hypoallergenic alternative for consumers sensitive to soy or whey.
Bakery (Gluten-Free):
Used to fortify protein content in gluten-free breads and cookies.
Flow Chart
Raw Chickpeas (Cleaning & Sorting) → De-hulling → Wet Grinding → Alkaline Extraction (pH Adjustment) → Centrifugation (Removing Starch/Fiber) → Acid Precipitation (Protein Isolation) → Washing (Neutralization) → Pasteurization → Spray Drying → Sieving (100 Mesh) → Metal Detection → Packaging
Note: Our low-temperature drying process preserves the functional solubility of the protein.
Quality Standard of Lactoferrin
| Item | Specification | Result |
| Appearance | Light yellow to off-white powder | Conforms |
| Protein (Dry Basis) | ≥ 80.0% | 82.4% |
| Moisture | ≤ 6.0% | 4.5% |
| Ash | ≤ 5.0% | 3.2% |
| Fat | ≤ 3.0% | 1.1% |
| pH (10% Solution) | 6.5 – 7.5 | 6.9 |
| Particle Size | 95% pass 100 mesh | Conforms |
| Heavy Metals | ≤ 10 ppm | < 5 ppm |
| Microbiology | ≤ 5,000 cfu/g | < 500 cfu/g |
| Salmonella | Negative | Negative |
Method of Analysis of Lactoferrin
We use the Kjeldahl Method (N x 6.25) to determine total protein content, aligned with AOAC standards.
• Functional Testing: Every batch is also tested for Gel Strength and Emulsifying Capacity to ensure consistent performance in food applications.
Reference Chromatogram of Lactoferrin Reference Substance
(Not applicable for protein content, usually SDS-PAGE electrophoresis image)
SDS-PAGE analysis confirms the presence of major legume storage proteins (Legumin and Vicilin) with high molecular weight bands, indicating intact protein structures essential for gelling functionality.
Stability and Safety
Stability Studies
• Shelf Life: 24 months (2 Years).
• Storage Conditions: Store in a cool, dry place (<25°C, <60% RH).
• Oxidation: Due to low fat content (<3%), the risk of rancidity is minimal. However, we recommend keeping the bag sealed to prevent moisture absorption which can lead to caking.
Safety & Handling (MSDS Summary)
• Classification: Food Ingredient / GRAS.
• Allergen Status: Non-Allergen. (Does not contain Soy, Gluten, Dairy, Nuts).
• Handling: Standard food hygiene practices.
Customer Comments
Product Developer, US Vegan Nutrition Brand
2026.02.04
★★★★☆
R&D Manager, Swedish Oat Milk Company
2026.02.04
★★★★☆
Our Certificates
CERTIFICATE
CERTIFICATE
FDA
ISO
HALAL
HACCP
Our Clients
Exhibitions
• Food Ingredients (Fi) Europe (Frankfurt)
• SupplySide West (Las Vegas)
• Plant Based World Expo (New York)
CPHI & PMEC 2024
CPHI & PMEC China Shanghai
In-Cosmetics Global
SupplySide West (Las Vegas)
CPHI 2025
CPHI 2024
SupplySide West (Las Vegas)
Vitafoods Europe (Geneva)
CPhI Worldwide
CPHI & PMEC China 2025
CAC 24th
CAC Shanghai
CPHI 2023
FIC 2022
FIC 2023
FIC Shanghai
FIC2024
CPHI Korea
SupplySideWEST Las Vegas
SupplySideWEST 2023
Vitafoods Europe Switzerland
Wagri Guangzhou
FAQ
Does Chickpea Protein contain gluten?
No. Chickpeas are naturally gluten-free. Our production line is dedicated to non-gluten products to prevent cross-contamination, making it safe for Celiac consumers.
How does the taste compare to Pea or Soy protein?
This is its biggest selling point. Chickpea protein has a much cleaner, more neutral taste compared to the "grassy" notes of pea or the "beany" notes of soy. It requires less masking flavor in your final formula.
Is it suitable for infant formula?
While highly nutritious, specific regulations for infant formula ingredients vary by country. Our product is currently Food Grade suitable for general population and children (3+ years). Please consult local regulations for infant (<12 months) applications.
References
1.Boye, J., et al. "Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques." Food Research International (2010).
2.Papalamprou, E.M., et al. "Investigation of the gelling properties of chickpea protein isolate." Food Hydrocolloids (2009).
3.Karaca, A.C., et al. "Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction." Food Research International (2011).
4.Rachwa-Rosiak, D., et al. "Chickpea protein isolate – Structure, functional properties and application." Food Hydrocolloids (2015).
5.Wallace, T.C., et al. "The nutritional value and health benefits of chickpeas and hummus." Nutrients (2016).
Related Products
Our Global Presence：Pioneer Biotech | Pioneer Bio Inc. | Kono Chem | Kono Chem (RU)
P&K INTERNATIONAL PTE. LTD.