Ingredion launches chickpea broth emulsifier for plant-based sauces

06 Mar 2020 --- Ingredion, a US-based ingredient supplier, has launched a clean label emulsifier, coined Evanesse CB6194, for the US and Canada. The new ingredient is a vegan chickpea broth that does not compromise on taste, texture or mouthfeel and delivers the emulsification performance of traditional additives, according to the company. The launch provides a new tool to food formulators looking for vegan solutions to dressings and sauces with the appeal of a single, recognized ingredient – cooked chickpea broth.

“Evanesse CB6194 clean label emulsifier represents a new generation of ingredients to be introduced to the food industry as Ingredion continues to expand its clean label offerings,” says Dan Haley, Ingredion’s Global Platform Lead, Clean & Simple Ingredients.

“Food manufacturers now have more options for developing differentiated, clean label products with highly accepted and recognizable ingredients that consumers trust,” he adds.

The chickpea broth is a type of aquafaba. Its emulsification properties make it viable in food applications that currently use emulsifiers, including egg replacement in low and high-fat vegan, spreadable, spoonable and pourable dressings (e.g., mayonnaise and aioli), white cooking sauces (e.g., Alfredo, Béarnaise and bechamel) and in ready meal applications.

“Until now, clean label emulsifiers have been difficult to come by, making it a challenge for some food manufacturers to achieve their clean label goals,” said Patrick O’Brien, Ingredion’s regional platform lead for Clean & Simple Ingredients in the US. and Canada. “Evanesse CB6194 clean label emulsifier enables manufacturers to deliver clean label products with the in-demand claims consumers want, without compromising the taste and texture they expect.” He adds, “We developed formulations for vegan mayo and zesty aioli using Evanesse CB6194 clean label emulsifier to show how simple it can be to create a shelf-stable, vegan dressing using the ingredient.”

Chickpea broth provides ample opportunity as an emulsifying plant-based ingredient.No “nasties”
Labeled simply as chickpea broth, Evanesse CB6194 is gluten-free and does not require allergen labeling. Moreover, as it does not contain animal products, the emulsifier is compatible with vegetarian and vegan diets.

Evanesse CB6194 can serve as an alternative to eggs, octenyl succinic anhydride (OSA)-modified starches and other artificial emulsifiers. Being made from chickpea, the ingredient is designed to support appealing front-of-package claims, such as “natural,” “all-natural,” “no additives” and “no artificial ingredients,” the company explains.

Furthermore, the company notes that the product has good heat and freeze/thaw stability, is easy to disperse and emulsify and provides good shelf life stability in a range of applications. Shelf life stability can further be improved when Evanesse CB6194 is paired with a functional native starch.

Consumer demand for clean and simple labels and plant-based ingredients continues to grow at a rapid pace. According to a recent Ingredion study, more than 80 percent of consumers are more likely to buy a product if they recognize all of the listed ingredients and more than 60 percent of consumers are willing to pay more for a simple label.

Edited by Missy Green