
Mayonnaise & sauces
Oil flexibility. Simpler labels.
Create egg-free mayonnaise with rich, creamy texture. Reduce reliance on starches and gums.
View formulation →CHICKBUMIN® · FUNCTIONAL CHICKPEA PROTEIN
Chickpea protein for mayonnaise, sauces, plant-based cooking creams and spreads.
Bring emulsification, stability and texture together in one ingredient. Start with the product you make and the improvement that matters.
Developed in Malmö, Sweden
01 / APPLICATIONS

Mayonnaise & sauces
Create egg-free mayonnaise with rich, creamy texture. Reduce reliance on starches and gums.
View formulation →
Plant-based cooking creams
Build the body, richness and sauce coating your product needs.
View formulation →
Plant-based spreads
Balance creaminess and firmness with chickpea protein, complementary protein and fibre.
View formulation →02 / A FORMULATION EXAMPLE
An internal mayonnaise formulation using ChickBumin® provides a concrete starting point for evaluation.
Read the application context →MAYONNAISE · INTERNAL FORMULATION
oil
ChickBumin®
No eggs, added starch or gums.
A formulation example, not a complete recipe or a guarantee for every process. Confirm texture and stability in your own product and production conditions.
03 / TECHNICAL & SUPPLY
Discuss formulation support, qualification information and supply requirements with the people responsible for the work.
Technical & supply information →Agree the product, benchmark and process conditions.
Identify the technical information and material needed for evaluation.
Discuss trial scope, volume and timing before a supply commitment.
LET’S FIND THE RIGHT STARTING POINT
Tell us what you make and what you want to improve. We’ll discuss the product, agree an evaluation objective and determine a suitable trial.
Discuss your formulationKotaiba Aal · kotaiba@angrycamel.co
0765686305
This form prepares an email in your mail app. Review it there and send it to us. No confidential recipe needed.