EVANESSE™ CB6194 clean label emulsifier – 37606H00

Make emulsification clean and simple to support in-demand package claims

We know that today’s consumers prefer ingredients made from pulses to many artificial emulsifiers, such as soy lecithin, OSA starches and mono/diglycerides¹ from Ingredion’s proprietary market research program, Atlas, which was established nearly 10 years ago to identify the claims and ingredients that consumers value the most.

Now you can formulate to meet consumer demand for clean and simple labels with EVANESSE™ CB6194 clean label emulsifier, a vegan chickpea broth that delivers the emulsification performance of traditional additives while maintaining the final product’s taste and texture when used alongside Ingredion’s functional clean label starches or flours.

A type of aquafaba, the chickpea broth has good heat and freeze/thaw stability and is non-GMO, gluten-free and is not sourced from a major allergen. It is easy to disperse, emulsify and provides good shelf life stability in a range of food applications, including:

• Low and high-fat vegan, spreadable, spoonable and pourable dressings (e.g. mayonnaise, aioli, etc.)
• White cooking sauces (e.g., Alfredo, Béarnaise, bechamel, etc.)
• Ready meals

Switch from eggs or artificial emulsifiers like (OSA)-modified starches to a clean label alternative that can help support consumer-winning claims and labels without sacrificing performance or eating experience.

¹ MMR Global QBIC Study 2017, proprietary research commissioned by Ingredion; Dragon Rouge: Rice and Pulse Ingredients 2017, proprietary research commissioned by Ingredion; MMR Consumer Study, Europe and U.S., April 2015