| Customization: | Available |
|---|---|
| Certification: | ISO, FDA |
| Assay Method: | HPLC, UV |
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Chickpea Extract powder for Protein and Fiber Enrichment - Non-GMO
CAS 92113-26-3
Chickpea is a genus of chickpea in the family Fabaceae and is a commonly used medicinal herb. Chickpea contains a variety of active ingredients such as polysaccharides, phospholipids, phenols, isoflavones, etc. It has a variety of effects and is a functional food resource worth developing.
Each 100 grams of cooked chickpeas (without salt) contains about 27 grams of carbohydrates, 2.6 grams of fat, 8.9 grams of protein, and 7.6 grams of dietary fiber. Chickpea protein contains 18 amino acids, with a total amino acid content of 869 mg per gram and 353 mg per gram of essential amino acids, which is close to the WHO/FAO recommended ideal protein amino acid composition of 360 mg per gram. It is also low in fat, with 75% of the fat contained being unsaturated fatty acids such as oleic and linoleic acids.
Chickpea protein itself is not only a high quality protein source, but also has a binding effect. Its protein extract contains both fiber, protein and starch, so using only chickpea protein extract can mimic the texture of vegetable meat and meet the needs of clean labeling.
| Testing Items | Specifications | Results |
| Appearance | White crystals or crystalline powder | Complies |
| Identification | According to AJI92&USP32 | Complies |
| Specific rotation | +22.1°~+22.9° | +22.3° |
| State of solution | Clear and colorless | Complies |
| Transmittance | 98%Min. | 98.8% |
| Chloride (CI) | 16.58%~17.00% | 16.60% |
| Ammonium(NH 4) | 0.02%Max | <0.02% |
| Sulfate (SO 4) | 0.020%Max. | <0.020% |
| Fe | 10ppm Max. | <10ppm |
| Pb | 10ppm Max | <10ppm |
| AS | 1ppm Max. | <1ppm |
| Other Amino Acids | Chromatographically not detected | Complies |
| Organic Volatile Impurities | Meets the requirements of USP32 | Complies |
| Chromatographic purity | Any individual impurity ≤0.50% | Complies |
| Total impurities≤2.00% | Complies | |
| Loss on drying | 0.50%Max | 0.26% |
| Residue on Ignition | 0.10%Max | 0.08% |
| Assay | 99.00%~101.50% | 99.3% |
| PH | 4.7~6.2 | 5.2 |
| Residual solvents: | Water | Water |
| Microbiological Control | ||
| Total Plate Count | 1000 cfu/g Max. | 100 cfu/g |
| Yeast &Mold | 100 cfu/g Max. | 20 cfu/g |
| E.Coli. | Negative | Negative |
| Salmonella | Negative | Negative |
| Staphylococcus | Negative | Negative |
Plant protein supplementation: It provides essential amino acids and is suitable for the protein needs of vegetarians and fitness enthusiasts.
Metabolic regulation: Dietary fiber promotes intestinal health, and chromium helps maintain blood sugar balance.
Antioxidant: Isoflavones have antioxidant activity, supporting cardiovascular health and female hormone balance.
Low GI feature: Suitable for diabetes-friendly food formulations, reducing blood sugar fluctuations.
Meal replacement foods: Used in high-protein meal replacement powders and energy bars to enhance satiety and nutritional density (such as the design concept of light plastic multi-grain products).
Plant-based beverages: As protein fortification ingredients for coconut milk and oat milk, they conform to the "plant-based" health trend.
Functional foods: Add to baked goods, soups or curry sauces to enhance the nutrition label (such as the thickness and flavor of chickpea curry soup).
Health supplements: In combination with prebiotics and dietary fiber, develop products for intestinal health or weight management.
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