Chickpea Protein Concentrate · Clean-Label Plant Protein for Bakery, Snacks & Plant-Based Foods

Name: Chickpea Protein Concentrate
Brand: Atlas Global Trading Co.
SKU: PROT-CHICKPEA-PROTEIN-CONCENTRATE
Availability: InStock

Chickpea protein concentrate (garbanzo bean protein) is a versatile plant-based ingredient used for protein fortification and functional performance in bakery, snacks, gluten-free formulations, plant-based dairy alternatives, sauces and meat analog blends. With appropriate grade selection, chickpea protein concentrate can contribute emulsification, water binding and texture, while offering a familiar “culinary” ingredient positioning. As with many legume proteins, sensory, dispersibility and process tolerance vary by grade—Atlas Global Trading Co. supplies chickpea protein concentrate from qualified producers with COA, technical documentation and reliable global logistics support.

Function: Plant protein fortification plus emulsification and water binding (grade dependent)

Typical protein: concentrate grades often ~55–70% protein (grade dependent)

Key feature: Useful functionality and “kitchen-friendly” positioning for clean-label plant-based formulations

Chickpea protein concentrate is often combined with other proteins and hydrocolloids to optimize mouthfeel, stability and sensory in finished products. Explore the full Proteins & Plant Proteins portfolio or browse our Product Index (A–Z) for complementary plant proteins, stabilizers and emulsifiers.

Product overview

Chickpea protein concentrate for protein enrichment, texture and emulsification

Chickpea protein concentrate is produced by processing chickpeas to increase the protein fraction while reducing starch and other components. It is used as a functional protein in a broad range of foods—especially where emulsification and water binding are valuable. Performance depends on particle size, heat history, formulation pH and process conditions (mixing, heating, extrusion, baking), so selecting the right grade and validating in pilot trials are key for successful scale-up.

Key characteristics

Source: chickpea / garbanzo bean (Cicer arietinum).
Form: powder (color from off-white to light yellow/beige, grade dependent).
Protein content: typically concentrate range (often ~55–70% dry basis; specification dependent).
Functional properties (grade dependent):
- Emulsification: supports stable oil-in-water emulsions (dressings, sauces, plant-based creams).
- Water binding: improves moisture retention and yield (bakery, meat analogs, fillings).
- Viscosity & texture: contributes body in batters and spreads; may support gelation in heated systems.
- Foaming (selected): some grades support aeration in bakery or dessert systems.
Sensory: mild legume notes; flavor intensity depends on raw material and process—low-flavor grades may be available.
Dietary: plant-based; suitable for vegan/vegetarian formulations.
Allergen & labeling:
- Allergen rules vary by market; confirm allergen declarations and cross-contact statements for each grade.
- Chickpea is a legume—consider market-specific allergen guidance for legumes where relevant.

Atlas helps R&D teams select chickpea protein concentrate grades optimized for bakery, sauces, plant-based dairy alternatives and meat analog performance.

Indicative specification points

Specifications vary by producer and application. Typical parameters include:

Protein: minimum % on dry basis (as specified).
Moisture: controlled for stability and flowability.
Ash / minerals: defined range; relevant for taste and ionic strength.
Fat: low to moderate depending on grade and residual oil.
Starch/fiber: defined range; influences viscosity and texture.
Particle size: controlled for dispersibility and blending performance.
Solubility / dispersibility: defined for beverage and sauce applications (where applicable).
Microbiological criteria: controlled to meet food ingredient standards.
Allergen statements / cross-contact: provided per producer and facility controls.
Non-GMO statements: available for selected supply chains (project dependent).

Each batch is supplied with a Certificate of Analysis (COA) and technical data sheet. Additional documents (allergen declarations, GMO status, dietary suitability, origin, Halal/Kosher where applicable) can be provided depending on grade and producer.

Bakery & gluten-free baking

Breads, flatbreads and buns: boosts protein; may increase water absorption and change dough handling.
Gluten-free bakery: supports structure and moisture retention when combined with starches and hydrocolloids.
Batters (cakes, pancakes): contributes viscosity and helps emulsify fats.

Snacks & extruded products

Protein-enriched snacks and crisps: supports protein claims; grade selection impacts expansion and crunch.
Extrusion blends: used with other proteins and starches for texture and bite (pilot trials recommended).

Sauces, dressings & spreads

Emulsified sauces: supports emulsification and mouthfeel as a plant-based functional protein.
Spreads and dips: improves body and stability, often alongside stabilizers.

Plant-based dairy alternatives

Plant-based yogurts and desserts: supports protein content and texture; combine with cultures and stabilizers as needed.
Plant creamers and cooking creams: contributes emulsification and heat stability (process dependent).

Meat analogs & savory systems

Plant-based burgers and mince: contributes water binding, texture and yield in protein blends.
Hybrid systems: can support protein enrichment and texture in mixed formulations (project dependent).

Formulation guidance

Hydration: optimize water addition and mixing time—legume proteins can bind significant water.
pH & salts: stability/solubility depend on pH and ionic strength; buffering and mineral systems matter.
Sensory: manage legume notes with grade selection, heat treatment strategy and flavor systems.
Texture systems: combine with hydrocolloids and emulsifiers for stability in sauces and dairy alternatives.
Validation: pilot trials and shelf-life testing are recommended for critical products.

Develop with chickpea protein concentrate

Atlas can supply chickpea protein concentrate and help build systems with stabilizers, emulsifiers and flavor solutions for bakery, snacks, sauces and plant-based dairy alternatives. Share your application, target protein level and process conditions—our team will propose suitable grades and documentation.

Discuss chickpea protein concentrate

Quality & documentation

Supplied as food-grade chickpea protein concentrate per agreed protein content, particle size and microbiological limits.
Each batch delivered with a Certificate of Analysis (COA) and technical data sheet.
Documentation can include allergen declarations, GMO status, origin, contaminants/heavy metals statements and dietary suitability (grade/market dependent).
Production sites typically operate under recognized food safety systems such as HACCP and FSSC/ISO 22000 (producer dependent).
Customers remain responsible for finished-product compliance, labeling and claims in destination markets.

Packaging, storage & logistics

Packaging options: multiwall bags with liners, cartons or big bags (producer dependent).
Store in a cool, dry, odor-free area away from moisture and direct sunlight. Reseal opened packs promptly.
Use FIFO inventory management and protect from pests and strong odors.
Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export/customs and quality documentation coordinated from Ankara.

To receive a tailored offer, please share your application (bakery/snacks/gluten-free/sauces/dairy alternatives/meat analogs), target protein level, process conditions (baking/extrusion/heat treatment), annual volume, preferred packaging and documentation requirements (COA, allergen statement, non-GMO, Halal/Kosher where applicable) and destination markets. Our team will recommend suitable grades for your formulation.