ChickBumin®BY ANGRY CAMELDiscuss your pilot

FUNCTIONAL CHICKPEA PROTEIN EMULSIFIER

Less oil.
Lower cost.
Without more
additives?

Cutting oil to meet calorie and cost targets can mean more modified starches, gums and E-number additives to rebuild texture.

Discuss your pilot Explore the applications
Creamy mayonnaise over golden fries with a wooden fork
ChickBumin®A simpler route to creaminess.
01 / THE INGREDIENT

Chickpea protein for
emulsification & texture.

ChickBumin® is a functional chickpea protein emulsifier that brings emulsification, stability and texture together in one ingredient.

THE APPLICATIONS

Start with what matters
to your product.

Mayonnaise. Cooking creams. Spreads.
A formulation starting point for your next pilot.

Rich, creamy mayonnaise lifted with a spoon01 / MAYONNAISE & SAUCES

Oil flexibility.
Simpler labels.

Create egg-free mayonnaise with rich, creamy texture. Simplify your emulsifying system and reduce reliance on starches and gums.

FORMULATION65% oil + 1.0% ChickBumin®

No eggs, added starch or gums.

Plant-based cooking cream poured into a mushroom sauce02 / PLANT-BASED COOKING CREAMS

Stability
through cooking.

Bring emulsification and cooking stability to plant-based creams. Build the body, richness and sauce coating your product needs.

FORMULATION15% oil + 1.0% ChickBumin®

No added lecithin, starch or gums.

Smooth plant-based spread on bread03 / PLANT-BASED SPREADS

Creamy texture.
Label flexibility.

Create smooth, spreadable textures with chickpea protein, complementary protein and fibre. Balance creaminess, firmness and a simpler ingredient list.

FORMULATION25% fat + 1.5% ChickBumin®

Spreadable prototypes with protein + citrus fibre.

THE TECHNOLOGY / PICKERING EMULSIFICATION

A cleaner label.
More flexibility.

Chickpea protein particles coat oil droplets, bringing emulsification, stability and texture together in one ingredient for mayonnaise, sauces, cooking creams and spreads.

ON YOUR INGREDIENT LISTChickpea protein.
Conventional system: surfactants form a molecular film around an oil droplet, with hydrocolloid or stabiliser in the water continuous phase. ChickBumin: a protein particle layer coats the oil droplet in the water continuous phase.
Molecular film +
water thickeningProtein particles
coat oil droplets

GLOBAL SAUCES, DRESSINGS & CONDIMENTS

A growing market.

Source: Grand View Research,
Sauces, Dressings & Condiments Market.

$189.2bn

2026 Estimate

$262.6bn

2033 Forecast

4.8%

Forecast annual growth2026–2033

GLOBAL MARKET VALUE · USD BILLION

ONE PRODUCT / A DEFINED PILOT

A focused pilot.
A commercial decision.

One selected product.
A side-by-side comparison.

01

Select one product.

Choose a mayonnaise, cooking cream or spread and the improvement that matters most to your business.

02

Set the benchmark.

Agree the reference recipe, target eating quality and production conditions before the trial.

03

Compare the result.

Review texture, stability, process fit and complete recipe cost. Agree the next step towards production and supply.

YOUR PILOT SCORECARD

Eating quality

Taste, texture and application fit.

Recipe economics

Complete cost at agreed volumes.

Stability

Cooking or chilled storage, as relevant.

Production

Repeatability and process fit.

ChickBumin material, formulation guidance and hands-on trial support bring your next formulation to life.

FROM RECIPE CHALLENGE TO PRODUCTION OPPORTUNITY

Let’s talk
about your recipe.

Explore ChickBumin® in your mayonnaise, cooking cream or spread through a focused, side-by-side pilot.

Discuss your pilot
Kotaiba Aalkotaiba@angrycamel.co0765686305
Download the brochure

ANGRY CAMEL AB

Org nummer: 16559336-9183

VAT: SE559336918301

Address

Angry Camel AB
C/O: Kotaiba Aal
Växthuset - Turning Torso
Lilla Varvsgatan 14
211 15 Malmö, Sweden

Contact

Kontaktperson: Kotaiba Aal

Telefonnummer: 0765686305

Epost: kotaiba@angrycamel.co