Technical aspects
Chickpea protein isolate has a very mild, slightly legume-like taste and a delicate aroma. The product is a fine, light beige powder that dissolves easily and is widely used in the production of plant-based foods.
| Parameter | Value |
|---|---|
| Fat content | <20% |
| Protein content | >70% |
| Ash content (525°C) | 6% |
| Total sugars | <1% |
| Total sodium | <1% |
| Total salt | <2% |
| Allergens | None |
| GMO | Does not contain, not produced from GMOs |
| Ionising radiation | Not used |
| Total number of microorganisms | <10,000 cfu/g |
| Coliform bacteria | <10 cfu/g |
| Enterobacteriaceae | 10 cfu/g |
| Staphylococcus aureus (coagulase-positive) | g n=5, c=2, m=10, M=100 cfu/g |
| Moulds and yeasts | <500 cfu/g |
| E. coli | Absent/g |
| Salmonella | Absent in 25g |
