A process for producing chickpea protein products

Abstract

The disclosure relates to a process for producing a chickpea protein product, the product obtainable by the process, and the use thereof. In particular, the disclosure relates to a process for producing chickpea protein product using supercritical carbon dioxide extraction.

Description

A PROCESS FOR PRODUCING CHICKPEA PROTEIN PRODUCTSTECHNICAL FIELDThe disclosure relates to a process for producing chickpea protein products, including purified liquid slurries and dried concentrates, the products obtainable by the process, and the use thereof. In particular, the disclosure relates to an integrated process for producing high-purity chickpea protein products using controlled abrasive milling, supercritical carbon dioxide (SC-CO2) extraction, and membrane purificationBACKGROUNDPlant-based proteins are increasingly recognised as sustainable alternatives to animal-derived ingredients in functional foods. Chickpea proteins, in particular, show strong potential to replace additives such as egg white ovalbumin due to their natural emulsifying and foaming properties. As consumer demand grows for cleanlabel, plant-based ingredients, chickpeas have gained attention as promising candidates for use as texturizing agents and functional additives. However, chickpea proteins have critical technical barriers that limit their commercial viability. These challenges stem from the unique physical and chemical characteristics of chickpeas, which make them incompatible with conventional processing techniques developed for other legumes such as soy.One of the primary obstacles is the high starch content in chickpeas, which significantly interferes with protein extraction efficiency. During processing, starch granules are released and form a viscous matrix that impedes solvent penetration, creates oil-water interfaces due to starch's own emulsifying properties, and increases energy demands during separation. These factors can reduce protein recovery by 10 to 20 percent, making traditional protein extraction methods inefficient and economically unfeasible.In addition to starch interference, the physical hardness of chickpeas presents further complications. Chickpeas exhibit exceptionally high hardness, with over 200 Newtons (N), which is more than double the hardness of soybeans. This hardness complicates milling and de-oiling, requiring longer processing times and more mechanical energy. Conventional milling methods are not designed to handle this level of resistance, leading to excessive heat generation, protein denaturation, and reduced functional quality of the final protein product.Further, current de-oiling processes rely heavily on petroleum-based solvents such as hexane and ethanol. These methods are particularly problematic for chickpeas because their hardness necessitates aggressive milling, which damages protein structure. Moreover, solvent use contributes to volatile organic compound emissions, raising environmental concerns. Incomplete lipid removal also leaves residual oil content that negatively affects both taste and protein functionality.Palatability presents another significant challenge. Chickpeas contain oil-soluble bitter compounds, primarily saponins and phenolics, which are concentrated in the seed coat and germ layers. These compounds vary by cultivar and are difficult to remove using traditional methods. Conventional debittering techniques typically involve acid-base pH adjustments, which cause irreversible protein damage and fail to eliminate the oil-soluble bitter compounds. The persistence of residual oils in the final product leads to reduced protein solubility, off-flavours through oxidation, and reduced sensory acceptance.These technical challenges highlight the need for improved processing methods that can accommodate the unique physical and chemical characteristics of chickpeas while preserving protein functionality and overall product quality. Supercritical Fluid Extraction (SFE) using carbon dioxide (CO2) has emerged as an environmentally friendly alternative to conventional solvent-based extraction techniques for oilbearing seeds. This method has proven effective for various oilseeds such as soybean, rapeseed, and sunflower, offering several advantages including the elimination of toxic organic solvents, the production of solvent-free extracts, operation at relatively low temperatures to preserve heat-sensitive compounds, and the ability to selectively extract components by adjusting pressure and temperature. Additionally, SFE is capable of removing lipophilic bitter compounds, which is particularly beneficial for improving taste profiles.Despite these advantages, the direct application of conventional SFE protocols to chickpeas presents significant technical obstacles. Traditional SFE processes typically require the feedstock to be flaked to a specific size, approximately 2 mm in diameter and less than 0.5 mm in thickness, to ensure effective CO2 penetration and oil extraction. While this flaking method works well for soybeans and other oilseeds, it is problematic for chickpeas due to their distinct physical properties.The primary challenge lies in the exceptional hardness of chickpeas. When chickpeas are subjected to conventional flaking processes, they tend to produce brittle flakes that disintegrate into flour rather than maintaining the desired flake structure.Although increasing the moisture content could theoretically soften the seeds, this approach introduces risks such as microbial spoilage and premature starch gelatinization, both of which can severely hinder subsequent processing steps.Furthermore, when chickpeas are processed into flour, the resulting fine particles reduce the coarseness of the raw material. These fine particles can cause clogging during CO2 de-oiling, disrupting the flow of the supercritical fluid and reducing extraction efficiency. This can lead to operational issues and compromised product quality.Taken together, these technical challenges clearly demonstrate that conventional processing techniques, originally optimized for other legumes, are inadequate for chickpeas. Their distinct composition, including high starch content, exceptional hardness, and the presence of oil-soluble bitter compounds require a new approach to enable efficient, scalable, and high-quality protein extraction from chickpeas.Thus, there is a need within the field to develop an improved process tailored explicitly for chickpeas. Such process must address the limitations of traditional method by introducing optimized parameters for both size reduction of the chickpeas and supercritical CO2 extraction. These adaptations are essential to accommodate the unique physical properties of chickpeas and to enable their effective use in food products as a functional and sustainable plant-based protein source.SUMMARYThe inventors of the present disclosure have developed a process for producing chickpea protein products with enhanced functional properties and reduced bitterness. This is achieved through an optimized protein extraction process that includes supercritical CO2 extraction. The resulting chickpea protein products are suitable for use as a clean label plant protein derived additive in food products for human consumption.In particular, the resulting chickpea protein products exhibit characteristics comparable to egg white ovalbumin and partially lecithin in egg yolk, particularly in terms of emulsifying and stabilizing capacity. These properties make them a promising plant-based alternative for various food applications.In other words, the inventors have developed an integrated process specifically tailored to chickpeas that (i) optimizes milling to ensure efficient SC-CO2 defatting, (ii) effectively removes undesirable volatile compounds, (iii) utilizes gentle isolationmethods to maximize functionality, and (iv) incorporates microbiological control methods that minimize thermal degradation.The disclosure relates to a process for producing a chickpea protein products with enhanced functionality and neutral taste profile, suitable for use as a clean label plant protein derived additive in food products.Thus, an object of the present disclosure is to provide a process for producing chickpea protein products suitable for use as a plant-based alternative to egg white ovalbumin and partially lecithin in egg yolk.In the present disclosure, the term "chickpea protein products" encompasses both the purified chickpea protein concentrate slurry and the dried chickpea protein product.In a first aspect, the disclosure relates to a process for producing a purified chickpea protein concentrate slurry, the process comprising the steps of:(a) providing dehulled chickpeas;(b) milling the dehulled chickpeas using an abrasive milling method to obtain a milled chickpea product ;(c) subjecting the milled chickpea product to supercritical carbon dioxide (SC-CO2) extraction to obtain a defatted chickpea product;(d) forming an aqueous slurry comprising the defatted chickpea product of step (c) and a liquid, and adjusting the pH in the aqueous slurry ;(e) clarifying the aqueous slurry to obtain a protein extract; and(f) purifying the protein extract to obtain a purified chickpea protein concentrate slurry.In an alternative first aspect, the disclosure relates to a process for producing a purified chickpea protein concentrate slurry and / or a chickpea protein product, the process comprising the steps of:(a) providing dehulled chickpeas;(b) milling the dehulled chickpeas using an abrasive milling method to obtain a milled chickpea product ;(c) subjecting the milled chickpea product to supercritical carbon dioxide (SC-CO2) extraction to obtain a defatted chickpea product;(d) forming an aqueous slurry comprising the defatted chickpea product of step (c) and a liquid, and adjusting the pH in the aqueous slurry ;(e) clarifying the aqueous slurry to obtain a chickpea protein extract;(f) purifying the chickpea protein extract to obtain a purified chickpea protein concentrate slurry;(g) optionally drying the purified chickpea protein concentrate slurry and obtaining a dried chickpea protein product.A second aspect of the disclosure relates to a purified chickpea protein concentrate slurry and / or a dried chickpea protein product obtained or obtainable by the process as described herein.A third aspect of the disclosure relates to a chickpea protein product having a protein content of at least 70% by weight based on the dry matter content.A fourth aspect of the disclosure relates to a food, nutraceutical, or orally administrable composition comprising the chickpea protein product as described herein.A fifth aspect of the disclosure relates to the use of the chickpea protein product as described herein as an emulsifier or stabiliser.The present disclosure will in the following be described in more detail.BRIEF DESCRIPTION OF FIGURESFigure 1. Process flow chartFigure 2. Picture showing a texture analyser set up.DETALIED DESCRIPTIONThe disclosure relates to a process for producing a chickpea protein product, the protein product obtainable by said process, and its use in food applications. Specifically, the disclosure describes a process that incorporates supercritical carbon dioxide de-oiling as a step in the extraction and purification of chickpea protein.The inventors have surprisingly succeeded in developing a process that yields a chickpea protein product with desirable functional and sensory characteristics. As demonstrated in Examples 1-8, the process consistently produces a protein-rich product with low residual oil content and a neutral taste profile. Furthermore, the resulting chickpea protein product exhibits excellent emulsifying, stabilizing, and texturizing properties, which are comparable to those of egg white ovalbumin.These findings suggest that the chickpea protein product obtained through the process may serve as a viable plant-based alternative to egg white ovalbumin in a variety of food applications. The combination of high protein purity, improved taste, and functional performance marks a significant advancement in the development of sustainable and versatile plant protein ingredients.In a first aspect, the disclosure relates to a process for producing a purified chickpea protein concentrate slurry, the process comprising the steps of:(a) providing dehulled chickpeas;(b) milling the dehulled chickpeas using an abrasive milling method to obtain a milled chickpea product ;(c) subjecting the milled chickpea product to supercritical carbon dioxide (SC-CO2) extraction to obtain a defatted chickpea product;(d) forming an aqueous slurry comprising the defatted chickpea product of step (c) and a liquid, and adjusting the pH in the aqueous slurry ;(e) clarifying the aqueous slurry to obtain a protein extract; and(f) purifying the protein extract to obtain a purified chickpea protein concentrate slurry.In an alternative first aspect, the disclosure relates to a process for producing a purified chickpea protein concentrate slurry and / or a chickpea protein product, the process comprising the steps of:(a) providing dehulled chickpeas;(b) milling the dehulled chickpeas using an abrasive milling method to obtain a milled chickpea product ;(c) subjecting the milled chickpea product to supercritical carbon dioxide (SC-CO2) extraction to obtain a defatted chickpea product;(d) forming an aqueous slurry comprising the defatted chickpea product of step (c) and a liquid, and adjusting the pH in the aqueous slurry ;(e) clarifying the aqueous slurry to obtain a chickpea protein extract;(f) purifying the chickpea protein extract to obtain a purified chickpea protein concentrate slurry;(g) optionally drying the purified chickpea protein concentrate slurry and obtaining a chickpea protein product.By "dehulling" we include the meaning of mechanical removal of the seed coat (hull) from the chickpea seed. This may be performed prior to milling (e.g., using abrasive dehullers) or during the initial stages of milling (e.g., where roller milling detaches the hull for subsequent separation).The hull consists mainly of insoluble fiber and can negatively affect the texture, taste, and digestibility of chickpea-based products. Thus, by removing the hull, the resulting dehulled chickpeas have improved functional properties, including higher protein concentration and reduced bitterness. Effective dehulling is essential to ensure the efficiency of downstream processing, particularly supercritical CO2 extraction.In an embodiment the chickpeas are of the cabuli (kabuli) or desi.By "dehulled chickpeas" we include the meaning of chickpeas that have undergone a process to remove their outer seed coat, also known as the hull as described above. This removal may occur prior to milling or concomitantly with the initial stages of size reduction (e.g., using roller milling to detach the hull followed by aspiration). By removing the hull, the chickpeas become smoother in texture and more suitable for further processing, such as mechanical size reduction or extracting protein. The dehulled chickpeas preferably preferably comprise no more than 2.0 wt% residual hulls, more preferably no more than 1.0 wt%, verified by sieve classification and visual pick-out of colored hull fragments.By "milling" we include the meaning of milling of chickpeas, which is a process that mechanically reduces the size of the dehulled chickpeas, typically into a flour or meal, to facilitate further processing or direct use in food applications. The goal of milling is produce a controlled particle size distribution with minimal fine particles (e.g., below 250 pm) to ensure efficiency in the subsequent supercritical CO2 extraction. The milling process must be carefully controlled to avoid excessive heat generation, which can lead to protein denaturation or premature starch gelatinization, both of which may negatively impact the quality and performance of the final chickpea protein product.In an embodiment, the abrasive milling method in step (b) is not high-friction milling. "High-friction" or "high-impact milling" refers to methods such as hammer milling and pin milling, which utilize high-speed impacts to shatter particles, resulting in a significant fraction of fines. "Abrasive milling" refers to milling methods that primarily use abrasion and shear forces to reduce particle size, characterized bylower heat generation and fewer fine particles compared to high-impact or high- friction methods. For the purposes of this invention, "abrasive milling" is defined to include milling methods that utilize abrasion, shear, cutting, and / or compressive forces to reduce particle size, in contrast to methods that rely primarily on highspeed collision. Examples include roller milling, multi-stage roller milling, and blade milling.By "roller milling" we include the meaning of a mechanical process in which chickpeas are passed between rotating rollers to reduce their size and alter their shape. This method applies compressive force to flatten or crack the seeds, producing grit or coarse particles. Roller milling is used when a controlled particle size and minimal heat generation are desired, making it suitable for preparing feedstock for further processing such as supercritical CO2 extraction.By "multi-stage roller milling" we include the meaning of a sequential mechanical procedure used to reduce the particle size of chickpeas through multiple distinct milling stages, each involving a pair of rollers. In this process, the chickpeas are first passed through a coarse roller to break it into large fragments. It then moves to subsequent sets of rollers that further reduce the particle size to a medium level. Finally, the third stage involves fine rollers that a produce a uniform grit or meal with the desired fineness. Each stage is carefully calibrated to control the pressure, gap, and speed of the rollers, ensuring efficient size reduction while minimizing heat generation and preserving the functional properties of the chickpea components, such as proteins and starches. This multi-stage approach is particularly useful for hard legumes like chickpeas, which require gradual and controlled milling to avoid excessive fragmentation or loss of quality.By "flaking milling" we include the meaning of a mechanical process used to flatten chickpeas into thin, uniform flakes, as a preparatory step for further processing such as oil and protein extraction. During flaking, the chickpeas are passed through rollers that apply controlled pressure to break the seeds into flattened pieces without pulverizing them into flour. This process increases the surface area of the material, improving the efficiency of subsequent extraction steps by enhancing solvent or supercritical fluid penetration. "However, conventional flaking is generally unsuitable for chickpeas without significant modification, as the high hardness of the seed can lead to excessive frictional heat (causing protein denaturation) and and the generation of fines (causing clogging) rather than stable flakes.The abrasive milling method in step (b) preferably produces a milled chickpea product having a grit-like or semolina-like morphology.By "Grit-like" or "semolina-like morphology" we include the meaning of a granular, non-powdery material texture that is free-flowing and resistant to compaction. In the context of chickpeas, this structure describes a milled product composed of small, coarse particles that are finer than whole grains but coarser than flour. The particles have a uniform size and a slightly rough surface, providing a gritty yet consistent texture. This type of structure is often desirable in food processing because it balances ease of handling with functional properties such as hydration, mixing, and suitability for further processing like protein extraction.By "milled dehulled chickpeas" we include the meaning of dehulled chickpeas that have undergone processing to remove the outer seed coat (dehulling) and mechanical size reduction (milling). These steps may occur sequentially or concomitantly.In an embodiment, at least 80%, such as at least 82%, e.g. at least 84%, such as at least %, e.g. at least 88%, such as at least 90%, e.g. at least 92%, such as at least 94%, e.g. at least 96%, e.g. at least 98% by weight of the particles in the milled chickpea product obtained in step (b) have a particle size in the range of 250 pm to 2000 pm, e.g., such as from about 300 pm to 1900 pm, such as from about 350 pm to 1800 pm, such as from about 400 pm to 1700 pm, such as from about450 pm to 1600 pm, such as from about 500 pm to 1500 pm, such as from about550 pm to 1400 pm, such as from about 600 pm to 1300 pm, such as from about650 pm to 1200 pm, such as from about 700 pm to 1100 pm, such as from about750 pm to 1050 pm, such as from about 800 pm to 1000 pm.In a further embodiment, at least 80%, such as at least 82%, e.g. at least 84%, such as at least %, e.g. at least 88%, such as at least 90%, e.g. at least 92%, such as at least 94%, e.g. at least 96%, e.g. at least 98% by weight of the particles in the milled chickpea product obtained in step (b) have a particle size in the range of 250 pm to 1000 pm, e.g., such as from about 300 pm to 950 pm, such as from about 350 pm to 900 pm, such as from about 400 pm to 850 pm, such as from about 450 pm to 800 pm, such as from about 500 pm to 750 pm, such as from about 550 pm to 700 pm, such as from about 600 pm to 650 pm.In yet an embodiment, at least 80%, such as at least 82%, e.g. at least 84%, such as at least %, e.g. at least 88%, such as at least 90%, e.g. at least 92%, such asat least 94%, e.g. at least 96%, e.g. at least 98% by weight of the particles in the milled chickpea product obtained in step (b) have a particle size in the range of 250 pm to 700 pm.In an alternative embodiment, less than 15%, such as less than 13%, e.g. less than 11% by weight of the particles in the milled chickpea product obtained in step (b) have a particle size below 250 pm, e.g. such as from about 300 pm to 650 pm, such as from about 350 pm to 600 pm, such as from about 400 pm to 550 pm, such as from about 450 pm to 500 pm.In yet an embodiment, less than 10%, e.g. less than 8%, e.g. less than 6% by weight of the particles in the milled chickpea product obtained in step (b) have a particle size below 250 pm.In an even further embodiment, less than 5%, e.g. less than 3%, such as less than 1% by weight of the particles in the milled chickpea product obtained in step (b) have a particle size below 250 pm.The particle size may be measured using Particle Size Distribution by Dry Sieving (MM-PSD) as disclosed in the examples.Thus, the particle size of the milled chickpea product may be a critical parameter influencing the efficiency of supercritical CO2 extraction and the functional quality of the resulting chickpea protein product. Larger particles (greater than 2000 pm) hinder CO2 penetration, leading to incomplete oil and bitter compound removal, while excessively fine particles (less than 250 pm) increase the risk of clogging within the extraction vessel and create high-pressure drops that compromise process stability. Moreover, fine particles expose starch granules, which swell during subsequent aqueous extraction, increasing viscosity and reducing protein recovery. By controlling particle size within optimized ranges, e.g., from about 250 pm to 2000 pm, such as from about 250 pm to 1000 pm or from about 250 pm to 700 pm, the process ensures sufficient surface area for efficient lipid and bitter compound removal while maintaining structural integrity to prevent fines-related operational issues. This balance improves extraction efficiency, reduces energy consumption, and preserves protein functionality, resulting in resulting in products with superior solubility, and sensory properties suitable for clean label plant protein derived additives.As can be seen in the Examples the inventors surprisingly found that utilizing abrasive milling (e.g., roller milling) to produce a milled chickpea product with acontrolled grit-like morphology and minimal fine particles (e.g., less than 15% below 250 pm) drastically improves the efficiency of SC-CO2 deoiling. This morphology prevents compaction and channeling, enabling faster extraction kinetics and lower residual oil content (no more than 2.0 wt%) at an industrial scale without cosolvents.SC-CO2 extraction effectively removed triglyceride oils and significantly reduced associated lipophilic off-flavor compounds (volatiles) compared to ethanol or hexane extraction, improving palatability and appearance.By "supercritical CO2 extraction" (SC-CO2) we include the meaning of a process used to remove oil and oil-soluble compounds from the milled chickpeas using carbon dioxide in its supercritical state. In this state, CO2 exhibits both gas-like and liquidlike properties, allowing it to penetrate the particles of milled chickpeas and dissolve lipophilic substances efficiently. The process is conducted under controlled temperature and pressure conditions, which can be adjusted to selectively extract unwanted compounds such as bitter-tasting oils, while preserving heat-sensitive nutrients and proteins. This method is particularly suitable for chickpeas due to its ability to produce a cleaner, more neutral-tasting chickpea protein product without the use of organic solvents, making it suitable for clean label plant protein derived additives. It also supports sustainable and scalable production by minimizing chemical residues and thermal degradation.Thus, in an embodiment, the SC-CO2 extraction in step (c) is performed without the use of organic co-solvents, thereby producing a clean label plant protein derived additive. Excluded organic co-solvents may be selected from the group consisting of ethanol, ethyl acetate, and mixtures thereof.By "organic solvents" we include the meaning of carbon-based chemical compounds used to dissolve, extract, or suspend other substances. They are typically liquid at room temperature and include substances such as ethanol, methanol, acetone, hexane, and chloroform. In industrial settings, organic solvents are often employed in processes like chemical synthesis, purification, and extraction due to their ability to dissolve a wide range of organic materials. However, many organic solvents are volatile, flammable, and potentially toxic, which raises concerns about environmental impact and human health. As a result, there is growing interest in replacing traditional organic solvents with safer, more sustainable alternatives in food processing and other applications.It may be preferred that the SC-CO2 extraction in step (c) is performed at a pressure in the range of 200 bar to 400 bar, preferably 250 bar to 350 bar. It may be further preferred that the SC-CO2 extraction in step (c) is performed at a temperature in the range of 35°C to 55°C, such as 40°C to 50°C, e.g. 45°C to 55°C. In may further be preferred that the SC-CO2 extraction in step (c) is performed for a duration of 120 minutes to 240 minutes, such as from about 130 minutes to 230 minutes, such as from about 140 minutes to 220 minutes, such as from about 150 minutes to 210 minutes, such as from about 160 minutes to 200 minutes, such as from about 170 minutes to 190 minutes.In a preferred embodiment the SC-CO2 extraction in step (c) is performed:- performed at a pressure in the range of 200 bar to 400 bar,- a temperature in the range of 35°C to 55°C, and- for a duration of 120 minutes to 240 minutes.In an embodiment SC-CO2 extraction in step (c) applies a CO2 flow of 5-20 kg CO2 per kg of milled chickpea product.In a further embodiment the SC-CO2 extraction in step (c) applies a bed loading of 0.25-0.60 kg, such as 0.3-0.5, e.g. 0.4-0.45 kg of milled chickpea product per liter of extractor volume.By "defatted chickpea product" we include the meaning of chickpeas or milled chickpeas such as in the form of the milled chickpea product, that have undergone a process to remove their naturally occurring oil content, e.g. through mechanical or solvent-free methods such as supercritical CO2 extraction. The removal of oil results in a cleaner, more neutral-tasting ingredient with improved stability and functionality, making de-oiled chickpeas particularly suitable for applications in protein extraction, food formulation, and clean label plant protein derived additives.It may be contemplated that the defatted chickpea product obtained in step (c) has a residual oil content of no more than 2.0 wt% based on the dry matter content. In a more specific embodiment, the defatted chickpea product obtained in step (c) has a residual oil content of 1.5 wt% or less based on the dry matter content, preferably 1.0 wt% or less based on the dry matter content.The residual oil content may be measured using soxhlet extraction with hexane (MM-RO) as disclosed in the examples.By "residual oil" we include the meaning of the remaining oil content in chickpeas after it has undergone an oil extraction process such as SC-CO2. The level of residual oil can influence the taste, shelf life, and functional properties of the final chickpea protein product.The SC-CO2 extraction in step (c) selectively removes lipophilic compounds such that the resulting chickpea protein product exhibits reduced volatile off-flavor compounds compared to products produced using ethanol or hexane extraction.Following the supercritical CO2 extraction step (c) and prior to forming the aqueous slurry step (d), the defatted chickpea product may optionally be subjected to a second milling step. The purpose of this second milling is to reduce the particle size of the defatted grit (e.g., to a flour having a D90 of less than 300 pm) to facilitate rapid hydration and protein solubilization in the aqueous phase. The aqueous slurry in step (d) may be obtained through mixing the defatted chickpea concentrate with a liquid. The liquid may be water, such as tap water, demineralized and / or sterilized water.In an embodiment, the pH of the aqueous slurry in step (d) is adjusted to a pH in the range from 8.0 to 9.5. In another embodiment the pH of the aqueous slurry in step (d) is adjusted to a pH in the range from 6.0 to 7.5.By "aqueous slurry" we also include the meaning of homogeneous suspension created by mixing the defatted chickpea product with a liquid, such as water at a specific ratio, typically under controlled conditions of pH, temperature, and agitation, to facilitate the solubilization and subsequent extraction of proteins.It may be contemplated that the solids-to-liquid ratio (w / w) in the aqueous slurry in step (d) is in the range of 1:4 to 1: 10, and wherein the solids comprise the defatted chickpea product.It may be contemplated that the chickpea protein product slurry obtained in step (f) has a solids content in the range from 10 wt% to 16 wt% (based on total weight of the slurry).The preparation of an aqueous slurry in step (d) may be relevant for solubilizing chickpea proteins and enabling their separation from non-protein components such as starch and fiber. The choice of liquid, preferably water, may ensure a clean medium for extraction without introducing contaminants. Adjusting the pH of the slurry may be important because protein solubility is highly pH-dependent. Atalkaline pH values, proteins exhibit increased solubility, facilitating efficient extraction; however, a pH above 10 can cause irreversible denaturation and loss of functional properties. Therefore, a pH range of 8.0 to 9.5 may balance solubility with structural integrity, preserving emulsifying and foaming capabilities. Additionally, the solids-to-liquid ratio may influence viscosity and mass transfer during extraction. A ratio that is too low results in a highly viscous slurry, impeding mixing and filtration, while a ratio that is too high dilutes the protein concentration, increasing energy and water consumption. Optimizing these parameters may ensure high protein recovery, minimal starch interference, and superior functional quality of the chickpea protein product."Clarification" (step e) refers to the process step immediately following protein extraction, whose purpose is the separation and removal of bulk insoluble components (e.g., starch and fiber) from the aqueous phase containing the solubilized proteins, typically via mechanical separation methods such as centrifugation and / or hydrocyclones. The output is the "chickpea protein extract."In an embodiment the clarification in step (e) comprises a mechanical separation selected from the group consisting of centrifugation, decanter centrifugation, hydrocyclone separation and any combination thereof.To further purify the protein fraction, separation and purification methods such as isoelectric precipitation and / or ultrafiltration are applied in the protein extraction process. These purifying methods facilitates the isolation and concentration of the protein while removing soluble carbohydrates and other non-protein components. The resulting chickpea protein product has a significantly higher protein content compared to whole chickpeas and retains functional properties such as emulsification, stabilization, and solubility, making it suitable for use in plant-based food formulations, nutritional supplements, and alternative protein applications.By "ultrafiltration" we include the meaning of a membrane-based separation process used to concentrate and purify proteins from a liquid solution, ultrafiltration operates by applying pressure to force the solution through a semi-permeable membrane with a defined pore size, typically ranging from 1 to 100 nanometers. Smaller molecules, such as water, salts, and low-molecular-weight compounds, pass through the membrane, while larger molecules like proteins are retained. In the context of chickpea protein processing, Ultrafiltration is used to isolate and concentrate protein fractions from aqueous extracts, enhancing purity and functional properties withoutthe use of chemical solvents. The process is gentle and efficient, preserving the native structure and bioactivity of the proteins.In another embodiment the purification in step (f) comprises membrane filtration. Membrane filtration may comprise Ultrafiltration (UF) and optionally Diafiltration (DF)."Purification" (step f) refers to the process step following clarification, whose purpose it is, to concentrate desired proteins and remove soluble impurities (e.g., salts, sugars, low-molecular-weight compounds). In preferred embodiments, this is achieved using membrane filtration, such as Ultrafiltration (UF) and optionally Diafiltration (DF). In alternative embodiments, IEP may be used. The output is the "purified chickpea protein concentrate slurry."In an embodiment, UF is performed using a membrane having a Molecular Weight Cut-Off (MWCO) in the range of 5 kDa to 50 kDa, preferably 10 kDa to 30 kDa. In a further embodiment UF is performed at a Transmembrane Pressure (TMP) in the range of 1 bar to 6 bar, preferably 2 bar to 4 bar. In yet an embodiment UF is operated at a temperature in the range of 20°C to 35°C.Thus, in a more specific embodiment, UF is performed using a membrane having a Molecular Weight Cut-Off (MWCO) in the range of 5 kDa to 50 kDa and at a Transmembrane Pressure (TMP) in the range of 1 bar to 6 bar.Thus, in a more specific embodiment, UF is performed using a membrane having a Molecular Weight Cut-Off (MWCO) in the range of 5 kDa to 50 kDa, at a Transmembrane Pressure (TMP) in the range of 1 bar to 6 bar and wherein the UF is operated at a temperature in the range of 20°C to 35°C.The purified chickpea protein concentrate slurry may be the UF retentate, the DF retentate or a combination of the UF and DF retentate.When DF is applied, DF may be performed using 3 to 6 Diafiltration Volumes (DV), preferably 4 to 5 DV, or until the permeate conductivity matches the conductivity of diafiltration water by ±10%.In an embodiment, UF and / or DF is performed at a pH in the range of 6.5 to 9.0.In a further embodiment, the UF is operated at a feed channel velocity of 0.5 to 1.5 m / s.In yet an embodiment the UF achieves a Volume Concentration Factor (VCF) of 5x to 8x, preferably about 6x, prior to optional diafiltration.In an alternative embodiment step (f) comprises Isoelectric Precipitation (IEP). In an embodiment, the pH of the aqueous slurry is adjusted to a pH in the range of 4.0 to 5.5. Thus, in a specific embodiment, the pH of the chickpea protein extract is in the range of 4.0 to 5.5.In an embodiment, the pH may be adjusted using an acid selected from the group consisting of hydrochloric acid, phosphoric acid, citric acid, sulfuric acid, acetic acid, and mixtures thereof.By "isoelectric precipitation" we include the meaning of a protein separation method used to isolate proteins from a mixture by exploiting the proteins solubility at a specific pH. Each protein has an isoelectric point (IEP), which is the pH at which its net electrical charge is zero. At this pH, proteins tend to aggregate and precipitate out of solution due to reduced electrostatic repulsion.In the context of chickpea protein extraction, isoelectric precipitation involves adjusting the pH of the chickpea protein extract to the IEP of the target proteins, causing the proteins to precipitate while leaving other soluble components, such as carbohydrates and minor compounds in solution. The precipitated proteins can then be separated by centrifugation or filtration, resulting in a concentrated chickpea protein product with enhanced purity and functionality.Clarification and purification steps may be relevant for obtaining a chickpea protein product with desirable functional and sensory properties. Mechanical clarification methods such as centrifugation, decanter centrifugation and hydrocyclone separation may contribute to the removal of insoluble fibers, starch granules and other particulates that could otherwise increase viscosity and impair downstream filtration. Following clarification, membrane-based purification such as ultrafiltration (UF) and optional diafiltration (DF) may allow selective concentration of proteins while reducing low molecular weight impurities, bitter compounds and residual salts. The use of UF membranes with a Molecular Weight Cut-Off (MWCO) in the range of 5 kDa to 50 kDa, preferably 10 kDa to 30 kDa, may help retain chickpea proteins while permitting smaller molecules to pass through. Operating UF at a Transmembrane Pressure (TMP) in the range of 1 bar to 6 bar and at a temperature in the range of 20°C to 35°C may help maintain protein structure and functionality by limiting shear and thermal stress. Diafiltration may further improve purity bywashing out soluble non-protein components, with 3 to 6 diafiltration volumes (DV) possibly ensuring conductivity equilibration and removal of residual salts and bitter compounds. Maintaining pH in the range of 6.5 to 9.0 during UF and DF may support protein solubility and reduce aggregation. Achieving a Volume Concentration Factor (VCF) of 5x to 8x, preferably about 6x, may concentrate the protein fraction to a level suitable for functional food applications without reducing emulsifying or foaming properties. These parameters may collectively contribute to a chickpea protein product with improved purity, sensory quality and functional performance compared to conventional chickpea protein products.In an embodiment, the pH during Ultrafiltration (UF) and / or Diafiltration (DF) is maintained in the range of 6.5 to 9.0. Maintaining the pH within this range is critical to ensure protein solubility, thereby maximizing the permeate flux rate and preventing membrane fouling which can occur if proteins precipitate near their isoelectric point. Ideally, the pH is maintained between 7.0 and 8.5 to balance solubility with protein stability.The pH of the chickpea protein product slurry is relevant for determining the final functional properties of the product, such as solubility and emulsification capacity. To adjust the pH, food-grade alkaline agents may be applied, selected from the group consisting of sodium hydroxide (NaOH), potassium hydroxide (KOH), sodium bicarbonate, potassium bicarbonate, sodium carbonate, potassium carbonate, calcium hydroxide, magnesium hydroxide, and mixtures thereof. In a preferred embodiment, the alkaline agent is sodium hydroxide or potassium hydroxide, as these effectively solubilize the protein and neutralize the slurry without introducing non-food grade contaminants, making them suitable for the production of clean label plant protein derived additivesIn an embodiment, the drying in step (g) is spray drying.By drying the chickpea protein product slurry we include the meaning of a process step in which moisture is removed from the chickpea protein product slurry obtained after extraction and purification. The drying step is intended to stabilize the dried chickpea protein product, enhance shelf life, and facilitate handling and incorporation into various formulations. Suitable drying methods include, but are not limited to, spray drying and vacuum drying, which effectively reduce water content while preserving the functional properties of the protein, such as solubility, emulsification, and texturizing capacity.The process may further comprising a step (h) of subjecting the chickpea protein product to microbial pasteurisation.The microbial sterilization may selected from the group consisting of:(i) "(i) Fast Ultra-High Temperature (UHT) treatment of the chickpea protein product slurry, comprising direct steam heating to 140 to 145 °C with a 1 to 3 s hold, followed by flash cooling to 80°C or less within less than 1 s (and subsequently cooling to <30°C),(ii) High-Pressure Processing (HPP) of the chickpea protein product phase at 400 to700 MPa for 1 to5 min;(iii) Electron beam (e-beam) irradiation of the chickpea protein product at 3 to 10 kGy or any combination of (i)-(iii).By "chickpea protein product" we include the meaning of a processed product (whether in liquid slurry or dried form)". A second aspect of the disclosure relates to a chickpea protein product obtained by the process as described herein.A third aspect of the disclosure relates to a chickpea protein product having a protein content of at least 70%, such as at least 75%, e.g. at least 80%, such as at least 85%, by weight based on the dry matter content.In a specific embodiment the chickpea protein has a protein content of at least 80% by weight based on the dry matter content.The amount of protein may be measured using the measured using the Dumas method or Kjeldahl method and as disclosed in the examples.In a preferred embodiment (e.g., obtained via ultrafiltration), the chickpea protein product comprises: (a) a Nitrogen Solubility Index (NSI) of at least 60% (for the dried powder) or a Protein Solubility of at least 90% (for the liquid slurry); and (b) an Emulsion Stability (ES) of at least 80%.In an alternative embodiment (e.g., obtained via isoelectric precipitation), the chickpea protein product comprises a protein content of at least 80% on a dry matter basisIn a specific embodiment (particularly when obtained by ultrafiltration), the chickpea protein product has an NSI of at least 70%, preferably at least 75%.In a specific embodiment, the chickpea protein product has an ES of at least 85%, preferably at least 90%NSI and ES may be measured as disclosed in the examples.In an embodiment, the chickpea protein product has a sodium content of less than 5000 mg / kg when measured on a dry matter basis.In an embodiment, the chickpea protein product has a sodium content of less than 3500 mg / kg when measured on a dry matter basis.In a preferred embodiment (e.g., obtained via ultrafiltration), the chickpea protein product has a Water Solubility Index (WSI) at pH 7 of at least 95%, such as at least 96%, e.g. at least 97%, such as at least 98%, e.g. at least 99%, such as approx. 100%. WSI may be measured as disclosed in the examplesIn an embodiment, the chickpea protein product comprises a Total Identified Volatiles (TIV) of no more than 15% (GC-FID area). In a specific embodiment, the chickpea protein product comprises a TIV of no more than 10% (GC-FID area).In an embodiment, the chickpea protein product comprises a hexanal content of no more than 1.0% (GC-FID area). ). In a specific embodiment, the chickpea protein product comprises a hexanal content of no more than 0.1% (GC-FID area).By "TVI" we include the sum of all volatile compounds detected in the chickpea protein product, typically measured by techniques such as GC-FID or GC-MS. TIVs include a wide range of molecules such as for example aldehydes, ketones, alcohols, esters, and hydrocarbons that contribute to aroma and flavor.By "hexanal" we include the meaning of a volatile organic compound belonging to the aldehyde family, characterized by a six-carbon straight-chain structure with a terminal aldehyde group (CH3(CH2)4CHO). It is commonly formed as a by-product of lipid oxidation, particularly from the degradation of linoleic acid, and is known for its distinctive grassy or green odor. In food products, hexanal is often associated with off-flavors and bitterness, especially in oil-rich ingredients such as chickpeas. Due to its lipophilic nature, hexanal tends to remain in the oil fraction and can negatively affect the sensory quality of protein-rich food products unless effectively removed during de-oiling processes like supercritical carbon dioxide extraction.In addition to protein content, functional parameters such as NSI and ES may be relevant for determining the usability of the chickpea protein product in beverages, dressings, and aerated products. An NSI of at least 70% may indicate good solubility, which is important for smooth texture and dispersion in liquid systems. An ES of at least 80% suggest strong emulsifying capacity, which may contribute tostable oil-in-water emulsions. Sodium content may also be relevant for taste and regulatory compliance; levels below 5000 mg / kg may help meet nutritional targets and reduce off-flavors. Volatile compounds such as TVI and hexanal may influence sensory quality; limiting TIV to 15% or less (GC-FID area) and / or hexanal to 1% or less (GC-FID area) may reduce undesirable odors and improve flavor stability. Collectively, these parameters may contribute to a chickpea protein product that offers high purity, desirable functionality, and improved sensory characteristics for use in for example plant-based food products.In an embodiment the chickpea protein product has enhanced functional properties. "Enhanced functional properties" refers in the present context to superior performance in food applications, characterized by high solubility and emulsification stability. As used herein, high solubility is indicated by a Protein Solubility of at least 90% at pH 7 (for the liquid slurry), and / or a Nitrogen Solubility Index (NSI) of at least 70% at pH 7 (for the dried powder), and / or a Water Solubility Index (WSI) of at least 95% at pH 7 (for the dried powder). High ES is indicated by at least 80% retained emulsion phase volume after 3 h at pH 7 in a 50:50 oil-water emulsion at 1% protein inclusion, measured by the volume-fraction method described herein.In an embodiment the chickpea protein product has a neutral taste profile.By "neutral taste profile" we include the meaning of the absence of strong, distinctive, or undesirable flavours in a food ingredient. In the context of protein concentrates, it means the chickpea protein product does not exhibit noticeable bitterness, earthiness, or beany flavours that are commonly associated with legumes. A neutral taste profile is desirable because it allows the ingredient to blend seamlessly into various food formulations without altering the intended flavour of the final product. This quality is especially important in protein-rich chickpea products (such as the chickpea protein product of the present disclosure) when used in plant-based foods, where taste neutrality enhances versatility and consumer acceptance.A neutral tase profile is associated with low levels of TIVs and / or hexanal in the chickpea protein product.A fourth aspect of the disclosure relates to a food, nutraceutical, or orally administrable composition comprising the chickpea protein product as described herein.A fifth aspect of the disclosure relates to the use of the chickpea protein product as described herein as an emulsifier, a stabiliser and / or an egg white ovalbumin and / or egg yolk lecithin substitute.By "emulsifier or emulsifying agent" we include the meaning of a substance (such as the chickpea protein product of the present disclosure) that stabilises mixtures of two immiscible liquids, typically oil and water, by reducing the surface tension between them and preventing separation. It works by forming a protective layer around dispersed droplets, allowing them to remain evenly distributed throughout the mixture. In food systems, emulsifying agents are essential for creating stable emulsions in products such as mayonnaise, dressings, plant-based dairy alternatives, and baked goods. These agents can be produced from plant proteins, including chickpea protein, which can mimic the emulsifying properties of traditional ingredients like egg white ovalbumin and egg yolk lecithin.By "stabilizer or stabilizing agent" we include the meaning of a substance added (such as the chickpea protein product according to the present disclosure) to a formulation to maintain its physical or chemical stability over time. In food and protein-based systems, stabilizing agents help prevent undesirable changes such as phase separation, sedimentation, aggregation, or degradation. They may function by increasing viscosity, maintaining emulsion or suspension stability, or protecting sensitive components from environmental factors such as pH, temperature, or oxidation.By "egg white ovalbumin substitute" we include the meaning of a plant-based ingredient (such as the chickpea protein product of the present disclosure) designed to replicate the functional properties of ovalbumin (egg white) and lecithin (egg yolk), the main protein found in egg whites. Ovalbumin is known for its excellent emulsifying, foaming, and gelling capabilities, which are essential in various food applications such as baking, confectionery, and dairy alternatives. A substitute aims to mimic these functional properties while offering advantages such as improved sustainability and suitability for vegan diets. In chickpea-based formulations, such substitutes are often derived from protein-rich chickpea products that have been processed to enhance their foaming and emulsifying capacity, making them viable plant-based alternatives to traditional egg white proteins and egg yolk emulsifiers in both industrial and culinary applications.The chickpea protein product of the present disclosure may therefore be advantageous to use as an egg white ovalbumin substitute.In one embodiment, the chickpea protein product may be used an egg substitute in baked goods, such as cakes, muffins and pancakes.In one embodiment, the chickpea protein product may be used as an ingredient in plant-based beverages as an emulsifying agent or stabilizing agent.In one embodiment, the chickpea protein product may be used as an ingredient in dairy alternative food products as an emulsifying agent.In one embodiment, the chickpea protein product may be used in emulsion-based food and condiments, such as mayonnaise, dressings, dips, and spreads, to provide stability and texture without the use of egg ingredientsIt may be advantageous to use the chickpea protein product in soups, sauces and purees to enhance protein content and emulsification stability.It may be advantageous to use the chickpea protein product in food products for patient suffering from malnutrition or poor nutritional intake.In one embodiment, the chickpea protein product may be used as a flour ingredient in baked goods as a functional protein source.The use of the terms "a" and "an" and "the" and similar referents in the context of describing the disclosure (especially in the context of the following claims) are to be construed to cover both the singular and the plural, unless otherwise indicated herein or clearly contradicted by context. The terms "comprising", "comprises", "consisting", "provide", "providing", "range", "ranging", "producing", "preparing", "obtained", and "obtaining" are to be construed as open-ended terms (i.e., meaning "including, but not limited to,") unless otherwise noted. Recitation of ranges of values herein is merely intended to serve as a method for referring individually to each separate value falling within the range, unless otherwise indicated herein, and each separate value is incorporated into the specification as if it were individually recited herein. All processes and methods described herein can be performed in any suitable order unless otherwise indicated herein or otherwise clearly contradicted by context. The use of any and all examples, or exemplary language (e.g., "such as" and i.e.) provided herein, is intended merely to better illuminate the disclosure and does not pose a limitation on the scope of the disclosure unless otherwise claimed. No language in the specification should be construed as indicating any non-claimed element as essential to the practice of the disclosure.The listing or discussion of an apparently prior published document in this specification should not necessarily be taken as an acknowledgment that the document is part of the state of the art or is common general knowledge.Preferences, options and embodiments for a given aspect, feature or parameter of the disclosure should, unless the context indicates otherwise, be regarded as having been disclosed in combination with any and all preferences, options and embodiments for all other aspects, features and parameters of the disclosure.ITEMS1. A process for producing a purified chickpea protein concentrate slurry and / or a dried chickpea protein concentrate, the process comprising the steps of:(a) providing dehulled chickpeas;(b) milling the dehulled chickpeas using an abrasive milling method to obtain a milled chickpea product ;(c) subjecting the milled chickpea product to supercritical carbon dioxide (SC-CO2) extraction to obtain a defatted chickpea product;(d) forming an aqueous slurry comprising the defatted chickpea product of step (c) and a liquid, and adjusting the pH in the aqueous slurry ;(e) clarifying the aqueous slurry to obtain a protein extract; and(f) purifying the protein extract to obtain a purified chickpea protein concentrate slurry,(g) optionally drying the purified chickpea protein concentrate slurry to obtain a dried chickpea protein concentrate.2. The process of item 1, wherein at least 80% by weight of the particles in the milled chickpea product obtained in step (b) have a particle size in the range of 250 pm to 2000 pm.3. The process according to any one of the preceding items, wherein at least 80% by weight of the particles in the milled chickpea product obtained in step (b) have a particle size in the range of 250 pm to 1000 pm.3a. The process according to any one of the preceding items, wherein less than 5% by weight of the particles in the milled chickpea product obtained in step (b) have a particle size greater than 2000 pm.4. The process according to any one of the preceding items, wherein at least 80% by weight of the particles in the milled chickpea product obtained in step (b) have a particle size in the range of 250 pm to 700 pm5. The process according to any one of the preceding items, wherein less than 20% by weight of the particles in the milled chickpea product obtained in step (b) have a particle size below 250 pm.5a. The process according to any one of the preceding items, wherein less than 15% (preferably less than 10%) by weight of the particles have a particle size below 250 pmThe process according to any one of the preceding items, wherein less than 10% by weight of the particles in the milled chickpea product obtained in step (b) have a particle size below 250 pm. The process according to any one of the preceding items, wherein less than 5% by weight of the particles in the milled chickpea product obtained in step (b) have a particle size below 250 pm. The process according to any one of items 2-7, wherein the particle size is measured using Particle Size Distribution by Dry Sieving (MM-PSD) The process according to any one of the preceding items, wherein the milling method in step (b) is not high-friction milling. The process according to any one of the preceding items, wherein the abrasive milling method in step (b) produces a milled chickpea product having a grit-like or semolina-like morphology. The process according to any one of the preceding items, wherein the SC-CO2 extraction in step (c) is performed without the use of organic co-solvents. The process according to any one of the preceding items, wherein organic cosolvents is selected from the group consisting of ethanol, ethyl acetate, and mixtures thereof. The process according to any one of the preceding items, wherein the SC-CO2 extraction in step (c) is performed at a pressure in the range of 200 bar to 400 bar, preferably 250 bar to 350 bar. The process according to any one of the preceding items, wherein the SC-CO2 extraction in step (c) is performed at a temperature in the range of 35°C to 55°C. The process according to any one of the preceding items, wherein the SC-CO2 extraction in step (c) is performed for a duration of 120 minutes to 240 minutes. The process according to any one of the preceding items, wherein the SC-CO2 extraction in step (c) applies a CO2 flow of 5-20 kg CO2 per kg milled chickpea product. The process according to any one of the preceding items, wherein the SC-CO2 extraction in step (c) applies a bed loading of 0.25-0.60 kg milled chickpea product per liter of extractor volume.The process according to any one of the preceding items, wherein the defatted chickpea product obtained in step (c) has a residual oil content of 2.0 wt% or less on a dry matter basis The process according to any one of the preceding items, wherein the residual oil content is 1.5 wt% or less, preferably 1.0 wt% or less on a dry matter basis. The process according to any one of the preceding items, wherein the residual oil content is measured using soxhlet extraction with hexane (MM-RO). The process according to any one of the preceding items, wherein the pH in step (d) is adjusted to a pH in the range from 8.0 to 9.5. The process according to any one of the preceding items, wherein the pH in step (d) is adjusted to a pH in the range from 6.0 to 7.5. The process according to any one of the preceding items, wherein the solids-to- liquid ratio (w / w) in step (d) is in the range of 1:4 to 1: 10, and wherein the solids is the defatted chickpea product. The process according to any one of the preceding items, wherein the liquid selected from the group consisting of water, demineralized water, and sterilized water. The process according to any one of the preceding items, wherein the clarification in step (e) comprises a mechanical separation selected from the group consisting of centrifugation, decanter centrifugation, hydrocyclone separation and any combination thereof. The process according to any one of the preceding items, wherein the purification in step (f) comprises membrane filtration. The process according to any one of the preceding items, wherein the membrane filtration comprises Ultrafiltration (UF) and optional Diafiltration (DF). The process according to any one of the preceding items, wherein the UF is performed using a membrane having a Molecular Weight Cut-Off (MWCO) in the range of 5 kDa to 50 kDa, preferably 10 kDa to 30 kDa. The process according to any one of the preceding items, wherein the UF is performed at a Transmembrane Pressure (TMP) in the range of 1 bar to 6 bar, preferably 2 bar to 4 bar.The process according to any one of the preceding items, wherein the UF is operated at a temperature in the range of 20°C to 35°C. The process according to any one of the preceding items, wherein the UF and / or DF is performed at a pH in the range of 6.5 to 9.0. The process according to any one of the preceding items, wherein the UF is operated at a feed channel velocity of 0.5 to 1.5 m / s. The process according to any one of the preceding items, wherein the UF achieves a Volume Concentration Factor (VCF) of 5x to 8x, preferably about 6x, prior to optional diafiltration. The process according to any one of the preceding items, wherein the purified chickpea protein concentrate slurry obtained in step (f) has a solids content in the range from 10 wt% to 16 wt% . The process according to any one of the preceding items, wherein the purification in step (f) comprises Isoelectric Precipitation (IEP). The process according to any one of the preceding items, wherein the IEP is performed by adjusting the pH of the protein extract to a range of 4.0 to 5.5. The process according to any one of the preceding items, further comprising a step (g) comprising drying the purified chickpea protein concentrate slurry to obtain a chickpea protein product The process according to any one of the preceding items, wherein the drying in step (g) is spray drying. The process according to any one of the preceding items, further comprising a step (h) of subjecting the purified chickpea protein concentrate slurry or the chickpea protein product to microbial stabilization. The process according to any one of the preceding items, The process according to any one of the preceding claims, wherein the microbial pasteurization is selected from the group consisting of: (i) Fast Ultra-High Temperature (UHT) treatment of the purified chickpea protein concentrate slurry, comprising direct steam heating to 140 to 145 °C with a 1 to 3 s hold, followed by flash cooling to 80°C or less within less than 2 s; (ii) High-Pressure Processing (HPP) of the purified chickpea protein concentrate slurry at 450 to 600 MPa for 3 to 15 min;and (iii) Electron beam (e-beam) irradiation of the dried chickpea protein concentrate at 3 to 10 kGy . A purified chickpea protein concentrate slurry or a dried chickpea protein product obtained or obtainable by the process of any one of items 1-40. . A chickpea protein product having a protein content of at least 70 wt% on a dry matter basis. . The chickpea protein product according to item 42, having a protein content of at least 80 wt% on a dry matter basis. a. The chickpea protein product of any one of items 41-42, comprising :(a) a Protein Solubility of at least 70% at pH 7; and(b) an Emulsion Stability (ES) of at least 80%. b. The chickpea protein product of any one of items 41-42, comprising :(a) a Nitrogen Solubility Index (NSI) of at least 60% (preferably at least 70%) for the dried product, or a Protein Solubility of at least 90% for the liquid slurry product; and (b) an Emulsion Stability (ES) of at least 80% (preferably at least 85%) . The chickpea protein product according to item 44, wherein the Protein Solubility is at least 75%. . The chickpea protein product according to item 44 or 45, wherein the ES is at least 85%. . The chickpea protein product of any one of items 41-46, having a sodium content of less than 5000 mg / kg on a dry matter basis . The chickpea protein product of item 47, having a sodium content of less than 3500 mg / kg on a dry matter basis. . The chickpea protein product according to any one of items 41-48, comprising a Total Identified Volatiles (TIV) of no more than 15% (GC-FID area) . The chickpea protein product according to any one of items 41-49, comprising a hexanal content of no more than 1.0% (GC-FID area), preferably no more than 0.1%.The chickpea protein product according to any one of items 41-50, wherein said product is a purified chickpea protein concentrate slurry comprising a solids content in the range from 10 wt% to 16 wt%. The chickpea protein product according to item 51, characterized by a Protein Solubility of at least 90% at pH 7. The chickpea protein product according to any one of items 41-50, wherein said product is a chickpea protein product having a moisture content of less than 10 wt% . The chickpea protein product according to item 53, characterized by a Nitrogen Solubility Index (NSI) of at least 70%. A food, nutraceutical, or orally administrable composition comprising the chickpea protein product according to any one of items 41-54 Use of the chickpea protein product according to any one of items 41-54 an emulsifier, stabilizer, clean label plant protein derived additive, or substitute for egg white ovalbumin and / or egg yolk lecithin.OTHER ASPECTSNovel Process for Producing High-Purity Chickpea Protein Products with Enhanced Functional Properties and Reduced BitternessFIELD OF THE DISCLOSUREThe present disclosure relates to a method for producing protein concentrates and isolates from chickpeas (Cicer arietinum L.) with enhanced functional properties and improved palatability. More specifically, the disclosure provides a process for extracting high-quality protein that achieves palatable taste without debittering steps through an optimized controlled milling and defatting parameters, yielding products with enhanced foaming, emulsification, and solubility characteristics.BACKGROUND OF THE DISCLOSUREPlant-based proteins have emerged as sustainable alternatives to animal proteins in functional food applications. Chickpea proteins show particular promise as replacements for animal-derived functional additives such as egg albumin, due to their emulsification and foaming properties. The increasing market demand for clean-label, plant-based ingredients has highlighted chickpeas as potential texturizing agents and functional additives. However, significant technical challenges impede the commercial viability of chickpea protein production. The fundamental issues stem from the unique physical and chemical properties of chickpeas that complicate protein extraction and processing.A primary challenge is the presence of starch, which interferes with protein extraction efficiency. When starch granules are released during processing, they form a viscous matrix that creates multiple barriers: increased resistance to solvent penetration, formation of oil-water interfaces due to starch's natural emulsifying properties, and increased energy requirements during separation processes due to higher viscosity. Studies indicate these factors can reduce protein recovery by 10-20%.The physical characteristics of chickpeas present additional processing difficulties. At typical commercial moisture content (8-12%), chickpeas demonstrate significantly higher hardness (above 200 Newtons) compared to other proteinrich seeds like soybeans. This increased hardness, attributed to their uniquestarch content and composition, complicates conventional milling and de-oiling processes.Current extraction methods rely heavily on conventional solvent-based de-oiling processes using hexane, ethanol, or other petroleum-based solvents. The efficiency of these processes is significantly impacted by chickpea's unique physical characteristics, particularly its high seed hardness (exceeding 200N compared to soybeans at < 100N). This exceptional hardness necessitates extended milling periods to achieve the particle size distribution required for effective oil extraction and subsequent protein recovery. These approaches present several concerns:• Environmental impact from volatile organic compound emissions• Compromised protein functionality through denaturation mechanisms• Heat generation during extended milling periods, which is particularly problematic due to chickpea's high seed hardness.The aggressive mechanical stress during processing, combined with organic solvents, disrupts protein structure, leading to diminished functional properties. Moreover, incomplete lipid removal results in residual oil content that adversely affects both protein performance and taste properties.Palatability presents another significant challenge. Bitter sensory attributes in chickpeas primarily originate from oil-soluble compounds, specifically saponins and phenolic constituents. The concentration of these compounds varies across chickpea cultivars and is influenced by processing parameters and seed maturity. Their predominant localization in the seed coat and germ layers necessitates efficient removal.Traditional debittering methods rely on pH adjustments through acid-base treatments, which present significant drawbacks. These aggressive chemical treatments cause severe protein damage through irreversible structural changes, significantly compromising functionality. Furthermore, this approach fails to address the fundamental issue - the presence of oil-soluble bitter compounds.The persistence of oil in the final product creates three major challenges:• Protein Extraction and Recovery: Oil interference reduces protein solubility and extractability during water-based processing, leading to suboptimal yields and requiring additional processing steps.• Protein Quality: ****Residual oils can develop off-flavours through oxidation and retain oil-soluble / lipophilic bitter compounds, compromising the taste profile and overall sensory acceptance of the final product.These technical challenges highlight the need for improved processing methods that can effectively address the unique characteristics of chickpeas while maintaining protein functionality and product quality. CO2-based Supercritical Fluid Extraction (SFE) has emerged as an environmentally friendly alternative to conventional solvent extraction methods for oil-bearing seeds. This technology has demonstrated success with various oilseeds including soybean, rapeseed, and sunflower seeds, offering several advantages:• Eliminates the use of toxic organic solvents.• Produces solvent-free extracts.• Operates at relatively low temperatures, preserving heat-sensitive compounds.• Allows selective extraction through pressure and temperature modulation.• Effectively removes lipophilic bitter compounds.However, the direct application of conventional SFE protocols to chickpeas faces significant technical barriers. Traditional SFE processes typically require the feedstock to be in flaked form (approximately 2 mm diameter, <0.5 mm thickness) to facilitate CO2 penetration and efficient oil extraction. While this flaking approach works well for soybeans and other oilseeds, it proves problematic for chickpeas due to their unique physical properties.The fundamental challenge lies in chickpea's exceptional hardness. At standard processing moisture content (8-12%), chickpeas exhibit hardness values exceeding 200 N, significantly higher than soybeans (< 100 N). This increased hardness is attributed to chickpea's unique composition - lower oil content (4- 7%) and higher starch content (45-50%) compared to soybeans (20% oil, 30% carbohydrates).When subjected to conventional flaking processes, chickpeas produce brittle flakes that readily collapse into flour rather than maintaining the desired flake integrity. While increasing moisture content could theoretically soften the seeds, this approach introduces risks of microbial spoilage and premature starch gelatinization, which would severely impede subsequent processing steps.When processed into flour, the coarseness of the chickpea raw material decreases, resulting in fine particles that can cause clogging in CO2 de-oiling processes. The fine flour particles disrupt the flow of CO2, reducing extraction efficiency and potentially leading to operational issuesThese challenges necessitate the development of optimized parameters for both size reduction and supercritical CO2 extraction specifically tailored to chickpea's unique physical properties.SUMMARY OF THE DISCLOSUREThe present disclosure discloses novel chickpea protein concentrates exhibiting enhanced palatability, superior functional attributes, and optimized organoleptic characteristics for food applications. The disclosure encompasses both the protein concentrates and their associated manufacturing methodologies.Specifically, the disclosure introduces a groundbreaking process for chickpea protein extraction utilizing supercritical CO2 de-oiling technology. This innovative approach effectively removes lipophilic compounds and bitter constituents while maintaining protein structural integrity, thereby eliminating the requirement for conventional pH modification or enzymatic processing steps. The process preserves critical functional properties, particularly the protein's capacity for molecular reorganization at interfaces, resulting in superior emulsification and foam stabilization capabilities.The extracted proteins demonstrate significant potential as functional replacements for egg white ovalbumin and conventional emulsifying agents across diverse food systems, including but not limited to bakery products, emulsion-based sauces, mayonnaise formulations, and dairy alternatives. When incorporated at concentrations ranging from 2% to 25% (w / w), these protein concentrates exhibit comparable techno-functional properties to animal-derived ingredients, specifically in terms of textural attributes, organoleptic characteristics, and macroscopic appearance, while maintaining essential colloidal stability and rheological properties in final food matrices.The present disclosure further provides methods for optimized size reduction and CO2-based de-oiling of chickpeas that effectively remove lipophilic bitter compounds while preserving protein functionality.The present disclosure is based in part on the unexpected finding that optimizing the critical parameters of supercritical CO2 de-oiling for chickpea's unique physical properties results in:Enhanced protein functionality with significantly higher solubility (76.9 ± 0.4% compared to 51.0 ± 0.3% using conventional solvents) and superior emulsification properties, while simultaneously eliminating bitter compounds without requiring additional debittering steps. This breakthrough enables the production of highly functional, palatable protein concentrates suitable for foaming food applications and emulsion-based sauces as a texturizing agent, offering superior functionality compared to conventional methods that result in protein with reduced functional properties caused by protein modification using enzymes or acids to reduce bitterness, or those using ethanol, hexane, or other petroleum-based solvents for de-oiling.The chickpea protein concentrate described herein is useful in numerous food applications to provide thickening, texturing, and structural properties to foods.The protein concentrate's high functionality includes superior emulsification and foaming properties, which are crucial characteristics for creating a well- structured sponge cake. The concentrate demonstrates:• At least 20% improved foaming properties compared to conventional methodsEnhanced emulsification capacity• Superior functionality compared to commercial egg white powder in both emulsification and foaming propertiesThese properties make it particularly suitable for creating the airy, spongy texture desired in cakes while helping to maintain proper moisture distribution.According to some embodiments, the protein concentrate comprises a protein content of between 70% and 90% by weight of total dry matter.According to some embodiments, the protein concentrate comprises less than 1% phytic acid. According to certain exemplary embodiments, the protein concentrate has improved functional properties and reduced or comparable bitterness compared to protein concentrates prepared with a process comprising a debittering step of protein precipitation with acids.According to some embodiments, the protein concentrate comprises less than 0.8 mg / g saponins.According to some embodiments, the protein concentrate comprises less than 0.5% fat.According to some embodiments, the protein concentrate is produced by a method comprising a step of supercritical CO2 de-oiling of chickpea material.According to some embodiments, the chickpea material is chickpea semolina-like fine grits.According to some embodiments, the chickpea semolina improves flowability and prevents clogging during CO2 de-oiling.According to some embodiments, the hull is removed during the production of semolina using roller mills.According to some embodiments, the chickpea semolina is produced using a gradual roller mill to reduce heat generation and efficiently remove the hull.According to some embodiments, air cooling is applied during the milling process to absorb the heat generated.According to some embodiments, abrasive dehulling effectively removes the outer bran layers of the grain while keeping the endosperm intact, which is crucial for roller milling.According to some embodiments, the method further comprises a step of protein extraction. According to some embodiments, the protein extraction comprises subjecting the material to alkaline conditions.According to some embodiments, this method achieves higher protein functionality and comparable or less bitterness compared to methods with a debittering step.According to some embodiments, this method achieves higher protein functionality and comparable or less bitterness compared to methods using ethanol or hexane as oil solvent.According to some embodiments, moisture must remain between 10% and 12%, achieved through tempering and real-time monitoring, to ensure optimal separation of bran and endosperm.According to some embodiments, the pressure for CO2 supercritical extraction for defatted chickpea material is 250-275 bar, 275-300 bar, 300-325 bar, and 325- 350 bar, each representing a separate embodiment.According to some embodiments, the temperature for CO2 supercritical extraction for defatted chickpea material is 35-38°C, 38-41°C, and 41-45°C, each representing a separate embodiment.According to some embodiments, the CO2 mass flow rate for supercritical extraction for defatted chickpea material is 30-32 kg / h, 32-36 kg / h, and 36-40 kg / h, each representing a separate embodiment.According to some embodiments, the resulting protein after isoelectric precipitation from CO2 de-oiled chickpea material achieves 76.9 ± 0.4% solubility compared to 51.0 ± 0.3% using ethanol as the de-oiling solvent.According to some embodiments, the protein is solubilized in distilled water prior to protein isolation.According to some embodiments, the pH can be adjusted using food-grade alkalizing agents including but not limited to sodium hydroxide (NaOH), potassium hydroxide (KOH), and ammonia to increase pH, and acidifying agents including but not limited to citric acid, acetic acid, and phosphoric acid to lower pH for protein solubilization or precipitation.According to some embodiments, the protein extraction and precipitation conditions comprise one or more of the following embodiments:In one embodiment, protein extraction is performed at a solid-to-liquid ratio of 1:8, for 60 minutes at pH 8.5 and 25°C, followed by isoelectric precipitation at pH 4.5 and 25°C for 10 minutes, resulting in 69.6% extraction yield, 78.3% precipitation yield, with final protein content of 93.05 ± 0.21 g / lOOg dry matter.In another embodiment, similar extraction conditions are used with precipitation at elevated temperature of 60°C, achieving 69.93% extraction yield, 82.5% precipitation yield, and protein content of 89.97 ± 0.10 g / lOOg dry matter.In a further embodiment, extraction at neutral pH 7.0 results in 63.4% extraction yield, 86% precipitation yield, and protein content of 93.84 ± 0.04 g / lOOg dry matter.In yet another embodiment, a two-cycle extraction process (1:8 followed by 1:5) achieves enhanced extraction yield of 81.4%, with 79% precipitation yield and protein content of 91.21 ± 0.09 g / lOOg dry matter.In an additional embodiment, acidic pre-extraction (pH 4.5) followed by alkaline extraction results in 58.2% extraction yield but notably high precipitation yield of 99.7%, with protein content of 94.07 ± 0.88 g / lOOg dry matter.In another embodiment utilizing ultrafiltration instead of isoelectric precipitation, the process achieves 64.7% extraction yield, 86.8% recovery, with protein content of 73.64 ± 0.19 g / lOOg dry matter.In another embodiment, the ultrafiltration membrane has a molecular weight cut-off of 10-50 kDa.According to some embodiments, the method comprises acidification to about pH 4.5 to 5.5 to precipitate the protein.According to some embodiments, the method is carried out at a temperature below 40°C.According to some embodiments, the method does not include adding digestive enzymes.According to some embodiments, the method does not include adding proteases.According to some embodiments, the protein concentrate has a neutral taste. According to additional embodiments, the protein concentrate has a palatable taste.According to another aspect, the present disclosure provides a method for manufacturing a debittered chickpea protein concentrate, the method comprising the steps of:(i) Dehulling chickpeas using abrasive dehulling to effectively remove the outer bran layers while keeping the endosperm intact;(ii) Gradually milling the dehulled chickpeas using a three-step roller milling process with air cooling to maintain temperature control, achieving particle size distribution between 200-700 pm, with moisture content maintained between 10-12% during milling;(iii) Subjecting the milled chickpea material to supercritical CO2 extraction under the following conditions:• Pressure: 250-350 barTemperature: 35-45°CCO2 mass flow rate: 30-40 kg / h;(iv) Solubilizing the proteins from the de-oiled material in water at a solid-to-liquid ratio of 1:8, adjusting pH to 8.5 using food-grade alkalizing agents (NaOH or KOH);(v) Separating proteins through either: a) Isoelectric precipitation at pH 4.5 using food-grade acids, achieving protein content of 80-90% dry matter, or b) Ultrafiltration using 10-50 kDa molecular weight cut-off membranes;According to some embodiments, the protein concentrate has a neutral taste and improved functional properties, with protein solubility of 76.9 ± 0.4% when using CO2 de-oiling.The proteins are precipitated during the acidification step. According to some embodiments, the method further comprises a step of separation. According to certain exemplary embodiments, the separation is performed by centrifugation. According to other embodiments, the separation is performed by a decanter. According to these embodiments, the separation step is followed by extracting proteins using alkaline conditions.According to some embodiments, the method comprises the steps of: (i) providing a water suspension of CO2 de-oiled chickpea material; (ii) extracting proteins under alkaline conditions; (iii) separating proteins through isoelectric precipitation or ultrafiltration.According to some embodiments, the protein product demonstrates superior functional properties compared to conventional methods using hexane or ethanol, including:• At least 20% higher emulsification capacity• At least 20% improved foaming properties• Significantly smaller particle size distribution• Milder taste profile with reduced bitterness• No perceived dry mouthfeelAccording to some embodiments, the protein product exhibits superior functionality compared to commercial egg white powder in both emulsification and foaming properties.BRIEF DESCRIPTION OF THE FIGUREAccording to some embodiments, the process does not require an additional debittering step because bitter compounds are efficiently removed during CO2 extraction.DETAILED DESCRIPTION OF THE DISCLOSURE(i) DehullingThe disclosure begins with careful preparation of chickpea raw material using abrasive dehulling to effectively remove the outer bran layers while keeping the endosperm intact.(ii) Roller MillingGradually milling the dehulled chickpeas through a controlled process to produce semolina-like fine grits comprising:• Three-stage roller milling with integrated air cooling to maintain temperature control below 40°C;• Achieving semolina-like particle size distribution between 200-700 pm;• Maintaining moisture content between 10-12% during milling;(iii) Supercritical CO2 ExtractionThe milled chickpea material undergoes supercritical CO2 extraction under these conditions:Pressure: 250-350 bar• Temperature: 35-45°C• CO2 mass flow rate: 30-40 kg / h(iv) Protein SolubilizationSolubilizing the proteins from the de-oiled material through:• Aqueous extraction at solid-to-liquid ratio of 1:8• pH adjustment to 8.5 using food-grade alkalizing agents (NaOH or KOH)(v) Protein SeparationThe disclosure provides two alternative separation methods:• a) Isoelectric precipitation: o pH adjustment to 4.5 using food-grade acids o Achieving protein content of 80-90% dry matter• b) Ultrafiltration: o Using 10-50 kDa molecular weight cut-off membranesProduct CharacteristicsThe protein product demonstrates the following superior characteristics:• Protein content of 80-90% dry matter• Enhanced protein solubility (76.9 ± 0.4%) compared to conventional methods• Improved functional properties with 20% higher emulsification and foaming capabilities• Neutral taste profile without additional debittering requirements• Reduced saponin content (<0.8 mg / g) and phytic acid (< 1%)• Residual fat content below 2%• Significantly smaller particle size distribution• Neutral taste profile with reduced bitterness• No perceived dry mouthfeelITEMS1. A process for producing an 80-90% chickpea protein product with reduced bitterness and enhanced functional properties, comprising: a) dehulling chickpeas while maintaining endosperm integrity; b) gradually milling the dehulled chickpeas through a multiple-stage roller mill to achieve semolinalike fine grits with particle size distribution of 200-700 pm. c) subjecting the milled chickpeas to supercritical CO2 extraction at pressure between 250-350 bar, temperature between 35-40°C, and CO2 mass flow rate between 30-40 kg / h; d) extracting proteins from the de-oiled material; e) separating and purifying the extracted proteins; wherein the process produces a protein product having : o protein content of 80-90% dry matter, o protein solubility above 60%, o residual fat content below 2%, o protein recovery yield between 70-95%, and o neutral taste profile without additional debittering steps.The process of item 1, wherein the dehulling step maintains endosperm integrity. The process of item 1, wherein the milling step comprises a three-stage roller milling process. The process of item3, wherein the milling process includes air cooling to maintain temperature below 40°C. The process of item3, wherein the milling produces a particle size distribution of 200-700 pm. The process of item 3, wherein moisture content is maintained between 10- 12% during milling. The process of item 1, wherein the supercritical CO2 extraction is conducted at a pressure between 250-350 bar. The process of iteml, wherein the supercritical CO2 extraction is conducted at a temperature between 35-45°C. The process of item 1, wherein the supercritical CO2 extraction is conducted with a CO2 mass flow rate between 30-40 kg / h. The process of item 1, wherein protein extraction is conducted at a solid-to- liquid ratio of 1:8. The process of item 10, wherein the pH is adjusted to 8.5 using food-grade alkalizing agents. The process of item 11, wherein the alkalizing agents are selected from NaOH and KOH. The process of item 1, wherein the separation and purification step comprises isoelectric precipitation.14. The process of item 13, wherein the isoelectric precipitation is conducted at pH 4.5.15. The process of item 1, wherein the separation and purification step comprises ultrafiltration.16. The process of item 15, wherein the ultrafiltration uses membranes with molecular weight cut-off between 10-50 kDa.17. The process of item 1, wherein the protein product exhibits protein content of 80-90% dry matter.18. The process of item 1, wherein the protein product demonstrates at least 20% higher emulsification capacity compared to conventional methods.19. The process of item 1, wherein the protein product demonstrates at least 20% improved foaming properties compared to conventional methods.20. The process of claim 1, wherein the protein product exhibits protein solubility above 60%.21. The process of item 1, wherein the protein product demonstrates a neutral taste profile without additional debittering steps.22. The process of item 1, wherein the process achieves residual fat content below 2%.23. The process of item 1, wherein the protein recovery yield is between 78-86%.24. The process of item 1, wherein the process does not require organic solvents for de-oiling.25. A chickpea protein product produced by the process of item 1.AbstractThe disclosure provides a novel process for producing high-purity chickpea protein products with enhanced functional properties and reduced bitterness. The process comprises abrasive dehulling of chickpeas, controlled multiple-stage roller milling, and supercritical CO2 extraction under specific pressure (250-350 bar) and temperature (35-40°C) conditions. Proteins are extracted using an alkaline aqueous process and separated either through isoelectric precipitation or ultrafiltration. The resulting protein product achieves 80-90% protein content, demonstrates superior functionality with at least 20% higher emulsification and foaming properties compared to conventional methods, and exhibits a neutral taste profile without requiring additional debittering steps. The process eliminates the need for organic solvents, maintains protein solubility above 60%, and achieves protein recovery yields of 78-86%. This environmentally friendly method produces a protein product suitable for various food applications, particularly as an egg substitute.EXAMPLESThe ProcessIn the following one way of obtaining the chickpea protein product according to the present disclosure is outlined:Step (a) - DehullingThe process begins with food-grade chickpeas (Kabuli or Desi). The chickpeas are mechanically dehulled as defined above.Step (b) - MillingThe dehulled chickpeas are subjected to an abrasive milling process, such as roller milling. The particle size distribution (PSD) is critical for efficient extraction in step (c).The milled product preferably comprises: less than 15 wt% (preferably less than 10 wt%) of particles less than 250 pm; at least 80 wt% of particles between 250 pm and 2000 pm (more preferably 250-700 pm); and exhibits a grit-like morphology (free-flowing, non-powdery).High-friction / impact milling techniques (e.g., hammer or pin milling) are excluded in step (b) because they generate excessive fines. Abrasive milling parameters (e.g., roller gap, differential speed, number of stages, inter-stage classification) are empirically adjusted to achieve the target PSD and morphology, accounting for raw material characteristics (variety, hardness, moisture). In multi-stage roller milling embodiments, the final gap may, for example, be 0.25-0.5 mm; this is illustrative and not limiting.Step (c) - SC-CO2 ExtractionThe milled product is defatted using SC-CO2 extraction with CO2 as the sole solvent; organic co-solvents are excluded, resulting in a clean label plant protein derived additive..Preferred operating window:- Pressure: 200-400 bar, more preferably 250-350 bar.- Temperature: 35-55 °C.- Duration: typically 120-180 minutes.- CO2 flow: 5-20 kg CO2 per kg of dry feed (total), delivered at a superficial mass flux of 5-20 kg m / K-2 h^-l (based on extractor cross-section).- Bed loading: 0.25-0.60 kg dry feed per liter" With: "0.25-0.60 kg of dry feed per liter.For fixed-bed operation, the milled feed is loosely filled without deliberate compaction to avoid preferential channels; typical bulk bed voidage is maintained by gentle tapping only.The resulting defatted chickpea product exhibits a residual oil content of 2.0 wt% or less, preferably 1.5 wt% or less. This method preserves native protein functionality (e.g., high NSI) compared to ethanol extraction and results in lower volatile off- flavor compounds.Following the SC-CO2 extraction, the defatted chickpea product may optionally be subjected to a second milling step (e.g., pin milling) to reduce particle size and facilitate solubilization in the subsequent aqueous extraction.Optional Post-Extraction Milling: The defatted chickpea product may be subjected to a second milling step (e.g., pin milling) to reduce particle size (e.g., to a flour) to facilitate rapid hydration and protein solubilization in the subsequent aqueous extractionStep (d) - Protein ExtractionThe defatted chickpea product is dispersed in water to form an aqueous slurry and the pH is adjusted to solubilize the proteins.Typical operating window:- Solids-to-liquid (w / w) ratio: 1:4 to 1: 10 (batch), preferably 1:4.5 to 1:7.- pH: pH: 6.0-9.5; preferably 8.0-9.5; (alkaline) or 6.0-7.5 (neutral).- Extraction slurry total solids: ~12-14 wt% unless otherwise stated.This step may optionally include wet dispersion (e.g., inline rotor-stator disperser) or homogenization to ensure uniform dispersion and enhance solubilization.Step (e) - ClarificationThe extraction slurry is clarified to separate the aqueous protein extract from bulk insoluble components (starch and fiber) using mechanical separation (e.g., hydrocyclones, decanter centrifuges, or disc-stack separators).Step (f) - PurificationThe clarified protein extract is purified.Preferred embodiment: Membrane purification (UF ± DF). The extract is processed using ultrafiltration with optional diafiltration.- Membrane MWCO: 5-50 kDa, preferably 10-30 kDa.- Transmembrane pressure (TMP): 1-6 bar, preferably 2-4 bar.- Diafiltration (optional): 3-6 diafiltration volumes (DV).UF is operated at 20-35 °C and pH 6.5-9.0 under TMP 2.5-3.5 bar with cross-flow sufficient to maintain the turbulent regime in feed channels (e.g., spiral-wound elements, feed channel velocity ~0.5-l.5 m s^-l or greater than 2000 with spacer thickness 30-46 mil). The purified chickpea protein concentrate slurry solids content are typically 10-16 wt%. Concentration proceeds to a volume concentration factor (VCF) of approx. 5x to 8x (e.g. 6x) prior to diafiltration; diafiltration proceeds to 4-5 DV or until permeate conductivity matches diafiltration water ±10%.Alternative embodiment: Isoelectric precipitation (IEP). The extract is adjusted to pH 4.0-5.5 to precipitate proteins, which are then separated, optionally washed, and neutralized (pH 6.5-7.2).Preferred palatability embodiment. Chickpea Total identified volatiles < 15% (GC-FID area) and hexanal < 1.0%, such as Total Identified Volatiles (TIV) of no more than 15% (preferably no more than 10%) and a hexanal content of no more than 1.0% (preferably no more than 0.1%), when measured by MM-Volatiles. These values reflect representative outcomes and are not limiting.Step (g) - Optional microbiological pasteurizationAn optional microbiological control step may be applied to the purified chickpea protein concentrate slurry or the dried chickpea protein concentrate. The method is selected to achieve microbial reduction while preferably maintaining NSI and ES within 5 percentage points of pre-treatment values.Slurry-phase options:- Fast UHT: Direct-steam (infusion or injection) to 140 to 145 °C with a 1 to 3 s hold, followed by flash cooling to 80°C or less within less than 2 s (and subsequently cooling to 30°C or less). Extended pre-heats are avoided.- High-Pressure Processing (HPP): 400 to 700 MPa for 3 to 15 min.Powder-phase options:- Electron beam irradiation (e-beam): 3-10 kGy, with temperature controlled to 35 °C or below.DryingThe process optionally includes drying the purified chickpea protein concentrate slurry to obtain a dried chickpea protein concentrateMaterials and HandlingProcess water is potable (conductivity <500 pS / cm). pH adjustments use food-grade agents such as sodium hydroxide, potassium hydroxide, hydrochloric acid, phosphoric acid, citric acid, sulfuric acid. Aqueous intermediates are held at <10 °C and processed within 4 h; powders stored <25 °C, <60% RH. Diafiltration water conductivity <50 pS / cm. Slurries awaiting microbial control are not held more than 4 h above 10 °C; post-UHT / HPP slurries proceed to drying within 8 h.The ProductThe disclosure provides chickpea protein products (including purified liquid slurries and dried concentrates) characterized by high protein content (typically 75-90% by weight, dry matter), low sodium (preferably less than 3500 mg / kg in ultrafiltration embodiments), and fat content typically 5-8% (dry matter). The products exhibit high solubility (Protein Solubility of at least 90% for the slurry; NSI of at least 60% (preferably at least 70%) and WSI of at least 90% (preferably at least 95%) for the powder) and superior emulsion stability (ES at least 80%, preferably at least 85%"Measurement MethodsStandard methods for Protein (Dumas / Kjeldahl, Nx6.25)" With: "Standard methods for Protein (Dumas or Kjeldahl, Nx6.25), Moisture (TGA or oven drying at 103-105 °C), and Ash are used unless otherwise specified. Unless otherwise specified, compositional percentages are reported on a dry matter basis.PSD (Particle Size Distribution by Dry Sieving). Procedure: Weigh ~100 g sample; sieve on a mechanical shaker using a standard sieve stack (e.g., 2000, 1000, 710, 500, 250 pm, pan) until mass on each sieve stabilizes. Calculation: Report wt% retained. "Fines" are the mass passing <250 pm.RO (Residual Oil Content). Residual oil is determined on dry matter by Caviezel (e.g., AOAC 996.06 / AOCS Cd 28-96) or by Soxhlet extraction (e.g., AOCS Am 2-93) as indicated in each Example. The same method must be used within a comparative set.Na (Sodium). Sodium is measured on dry matter by ICP-OES (e.g., AOAC 984.27 orNSI (Nitrogen Solubility Index) and Protein Solubility. A dispersion (e.g., 1.0-2.0 wt% solids) is prepared at 20-25 °C and adjusted to the target pH. Agitate 30-60 min, then centrifuge at 20,000 xg for 15 min (or 10,000 xg for 30 min) at 20-25 °C. Total Nitrogen (Nt) of the dispersion and Soluble Nitrogen (Ns) of the supernatant are measured (Dumas or Kjeldahl). Calculation: NSI (%) = 100 x (Ns / Nt). Two standardized pH conditions are used: NSI_7.0 at pH 7.0 ± 0.05 (used for product specifications herein), and NSI_8.5 at pH 8.5 ± 0.05 (used in comparative solubility studies where historically relevant).For the determination of Protein Solubility (for liquid slurries), the same procedure is followed, replacing the powder dispersion step with the dilution of the slurry to the specified solids content.ES (Emulsion Stability by Volume-Fraction Method). Preparation: 2.0% in deionized water at pH 7.0 ± 0.2. Add an equal volume of rapeseed oil (1: 1, v / v). Homogenize using a high-shear mixer (e.g., Ultra-Turrax) at 11,000 rpm for 1 min. Transfer immediately into a graduated glass cylinder (e.g., 25 mL). Allow to rest at 20-25 °C. Record heights at t=0 and t=3 h. Calculation: ES (%) = 100 x (H_emulsion / H_total liquid). The foam layer (creaming) is excluded. Replicates: n = 3; report mean.Volatiles (Headspace Volatile Profile by HS-SPME GC-MS / GC-FID). Analyze by HS- SPME followed by GC-FID (quantification) and GC-MS (identification). Conditions: apolar capillary column (60 m x 0.25 mm x 0.25 pm), helium carrier, specified program (e.g., 50 °C ramped to 285 °C). Typical sample: 1.0 g in 20 mL HS vial; equilibration 40 °C, 20 min; SPME exposure 30 min. Report Total identified volatiles (% of GC-FID area) and markers (e.g., hexanal, terpinen-4-ol, ethyl octanoate) as % of total GC-FID area. Use a single internal standard optionally to verify consistency; values remain reported as % area.Example 1: Milling Optimization and Particle Size Distribution (PSD)Objective: Compare milling methods and demonstrate the inventive PSD.Method A (Inventive - Optimized Abrasive): Dehulled chickpeas processed by multistage roller milling (optionally with classification / sieving to remove fines).Method B (Comparative - High Friction): Dehulled chickpeas milled using an industrial hammer mill with a 1.0 mm sieve.Method C (Comparative - Coarse Abrasive): Dehulled chickpeas milled using a single-stage roller mill with a 1.0 mm gap.Results (PSD by Dry Sieving):Conclusion: Method A achieved the inventive PSD (less than 15% fines (specifically 4.1%), at least 80% in the target range, and less than 5% greater than 2000 pm). Method B produced excessive fines (55.8%). Method C was excessively coarse (93.1% greater than 2000 pm), demonstrating that controlling the upper size limit is essential to prevent channelling.Example 2: SC- CO 2 Deoiling Efficiency and PSD ImpactObjective: Demonstrate the impact of PSD on SC-CO2 extraction efficiency.Materials from Example 1 (Method A and Method B) were extracted using SC-CO2 at 300 bar and 40 °C.Results:the same method was used for all rows.Conclusion: compared to flour with high fines (Method B), yielding a clean label defatted chickpea product with no more than 2.0 wt% residual oilExample 3: Production of Chickpea Protein Product (Slurry and Powder) - Ultrafiltration (UF)A pilot trial was conducted using defatted chickpea flour produced according to Examples 1A and 2.Extraction: Defatted chickpea product (flour) slurried (1:4.5 w / w) in water; pH 8.5. Inline wet dispersion applied using a rotor-stator at 35% speed.Clarification: Hydrocyclones (Feed 1000 kg / h) followed by a decanter centrifuge (Flottweg Z2E-4 / 401; Bowl 5435 rpm; Differential 3 rpm; Weir 132 mm).Purification (UF / DF): 10 kDa spiral-wound membranes (Feed Flow ~1100 L / h). UF at pH 6.8-7.5, TMP 2.8-3.2 bar, feed 22-28 °C. Concentration to VCF ~6x; diafiltration 4 DV. The purified chickpea protein concentrate slurry had solids of 12 to 15 wt% prior to drying.Drying: Spray drying (Inlet 177 °C, Outlet 85 °C).Results Results (Protein Solubility / NSI at pH 7; ES at pH 7): Protein Yield 56%. Protein Purity 80.9% (dm). NSI (pH 7) 77%. "ES (3 h, pH 7) greater than 85%. Sodium 3026 mg / kg.Example 4: Production of Chickpea Protein Product - Isoelectric Precipitation (IEP)"A pilot trial was conducted using defatted chickpea flour.Extraction: Two-stage extraction (S: L 1:8 and 1: 5) at pH 8.5.Clarification: Separation using a decanter.Purification (IEP): Isoelectric precipitation at pH 4.5, 25 °C. Separation using a discstack separator. Neutralization to pH 7.0.Thermal Pasteurization: The neutralized curd underwent short-time pasteurization at 72 °C prior to drying.Drying: Spray drying (Inlet 180 °C, Outlet 80 °C).Results (NSI_7.0): Protein Purity 89.0% (dm). NSI (pH 7) 54.1%.Conclusion: This IEP process achieved high protein purity but significantly lower solubility compared to the preferred UF embodiment, partly attributable to the thermal pasteurization step and the isoelectric precipitation method itselfExample 5: Comparative Deoiling - Solubility (SC-CO2 vs Ethanol)Objective: Compare the impact of deoiling solvent on protein solubility.Methods: Milled chickpea product was deoiled via SC-CO2 (300 bar, 40 °C) or ethanol (Soxhlet, 78 °C, 48 h). NSI measured at pH 8.5.Results (NSI_8.5):Method note: NSI measured by MM-NSI at pH 8.5 for comparability with historic solvent data. All comparators measured in the same analytical batch.Conclusion: Ethanol extraction significantly reduced protein solubility, whereas SC- CO2 preserved the functionality required for the chickpea protein product.This confirms that SC-CO2 is the preferred method for producing clean label plant protein derived additives with high functionality.Example 6: Comparative Deoiling - Volatiles (Palatabilitv)Objective: Compare volatile compounds in defatted chickpea products obtained using different deoiling solvents using HS-SPME GC-MS / GC-FID (MM-Volatiles).Results (% relative GC-FID area):Method note: All comparators measured in the same analytical batch with identicalMM-Volatiles conditions.Conclusion: SC-CO2 extraction results in drastically lower levels of total volatiles and specific off-flavor markers compared to conventional solvents, confirming the suitability of the SC-CO2 product as a clean label plant protein derived additive with a neutral taste profile.Example 7: Comparative Isolation - Impact of HeatObjective: Demonstrate the impact of heat during isolation on functionality.Methods: Chickpea protein products isolated via IEP at 25 °C vs Thermal IEP at 60 °C .

[0092] Results (NSI_7.0):Conclusion: Application of heat significantly reduced key functionalities, supporting the need for the gentle processing conditions of the inventive process to yield high- functionality clean label plant protein derived additives.Example 8: Microbiological Control (Prophetic)Objective: Achieve microbial pasteurization while retaining functionality using optimized thermal or non-thermal methods (step h)."(8A) Fast UHT on slurry (Prophetic): Treat chickpea protein concentrate slurry by direct-steam injection to 140 to 145 °C (e.g. 142 °C) with a 1 to 3 s hold, followed by flash cooling to 80°C or less within less than 2 s (and subsequently cooling to 30°C or less). Microbiological criteria expected to be met; NSI and ES expected to remain within 5 percentage points of pre-treatment values.(8B) HPP on slurry (Prophetic): Treat chickpea protein concentrate slurry at 400 to 700 MPa for 3 to 15 min at 20 °C. Microbiological criteria expected to be met with minimal loss of NSI / ES.(8C) E-beam on powder (Prophetic): Irradiate dried chickpea protein concentrate at 6 kGy (Temp 35 °C or below). Microbiological criteria expected to be met while maintaining NSI at least 60% and ES at least 80%.These treatments correspond to optional step (g)." With: "correspond to optional step (h).". Results are prophetic; acceptance criteria target NSI_7.0 and ES within 5 percentage points of pre-treatment values measured by MM-NSI and MM-ES.

Claims

CLAIMS1. A process for producing a purified chickpea protein concentrate slurry and / or a dried chickpea protein concentrate, the process comprising the steps of:(a) providing dehulled chickpeas;(b) milling the dehulled chickpeas using an abrasive milling method to obtain a milled chickpea product ;(c) subjecting the milled chickpea product to supercritical carbon dioxide (SC-CO2) extraction to obtain a defatted chickpea product;(d) forming an aqueous slurry comprising the defatted chickpea product of step (c) and a liquid, and adjusting the pH in the aqueous slurry ;(e) clarifying the aqueous slurry to obtain a protein extract; and(f) purifying the protein extract to obtain a purified chickpea protein concentrate slurry,(g) optionally drying the purified chickpea protein concentrate slurry to obtain a dried chickpea protein concentrate.

2. The process of claim 1, wherein at least 80% by weight of the particles in the milled chickpea product obtained in step (b) have a particle size in the range of 250 pm to 2000 pm.

3. The process according to any one of the preceding claims, wherein at least 80% by weight of the particles in the milled chickpea product obtained in step (b) have a particle size in the range of 250 pm to 1000 pm.

4. The process according to any one of the preceding claims, wherein less than 5% by weight of the particles in the milled chickpea product obtained in step (b) have a particle size greater than 2000 pm.

5. The process according to any one of the preceding claims, wherein at least 80% by weight of the particles in the milled chickpea product obtained in step (b) have a particle size in the range of 250 pm to 700 pm6. The process according to any one of the preceding claims, wherein less than 20% by weight of the particles in the milled chickpea product obtained in step (b) have a particle size below 250 pm.

7. The process according to any one of the preceding claims, wherein less than 15%(preferably less than 10%) by weight of the particles have a particle size below8. The process according to any one of the preceding claims, wherein less than 10% by weight of the particles in the milled chickpea product obtained in step (b) have a particle size below 250 pm.

9. The process according to any one of the preceding claims, wherein less than 5% by weight of the particles in the milled chickpea product obtained in step (b) have a particle size below 250 pm.

10. The process according to any one of the preceding claims, wherein the particle size is measured using Particle Size Distribution by Dry Sieving (MM-PSD)11. The process according to any one of the preceding claims, wherein the milling method in step (b) is not high-friction milling.

12. The process according to any one of the preceding claims, wherein the abrasive milling method in step (b) produces a milled chickpea product having a grit-like or semolina-like morphology.

13. The process according to any one of the preceding claims, wherein the SC-CO2 extraction in step (c) is performed without the use of organic co-solvents.

14. The process according to any one of the preceding claims, wherein organic cosolvents is selected from the group consisting of ethanol, ethyl acetate, and mixtures thereof.

15. The process according to any one of the preceding claims, wherein the SC-CO2 extraction in step (c) is performed at a pressure in the range of 200 bar to 400 bar, preferably 250 bar to 350 bar.

16. The process according to any one of the preceding claims, wherein the SC-CO2 extraction in step (c) is performed at a temperature in the range of 35°C to 55°C.

17. The process according to any one of the preceding claims, wherein the SC-CO2 extraction in step (c) is performed for a duration of 120 minutes to 240 minutes.

18. The process according to any one of the preceding claims, wherein the SC-CO2 extraction in step (c) applies a CO2 flow of 5-20 kg CO2 per kg milled chickpea product.

19. The process according to any one of the preceding claims, wherein the SC-CO2 extraction in step (c) applies a bed loading of 0.25-0.60 kg milled chickpea product per liter of extractor volume.

20. The process according to any one of the preceding claims, wherein the defatted chickpea product obtained in step (c) has a residual oil content of 2.0 wt% or less on a dry matter basis21. The process according to any one of the preceding claims, wherein the residual oil content is 1.5 wt% or less, preferably 1.0 wt% or less on a dry matter basis.

22. The process according to any one of the preceding claims, wherein the residual oil content is measured using soxhlet extraction with hexane (MM-RO).

23. The process according to any one of the preceding claims, wherein the pH in step (d) is adjusted to a pH in the range from 8.0 to 9.5.

24. The process according to any one of the preceding claims, wherein the pH in step (d) is adjusted to a pH in the range from 6.0 to 7.5.

25. The process according to any one of the preceding claims, wherein the solids-to- liquid ratio (w / w) in step (d) is in the range of 1:4 to 1: 10, and wherein the solids is the defatted chickpea product.

26. The process according to any one of the preceding claims, wherein the liquid selected from the group consisting of water, demineralized water, and sterilized water.

27. The process according to any one of the preceding claims, wherein the clarification in step (e) comprises a mechanical separation selected from the group consisting of centrifugation, decanter centrifugation, hydrocyclone separation and any combination thereof.

28. The process according to any one of the preceding claims, wherein the purification in step (f) comprises membrane filtration.

29. The process according to any one of the preceding claims, wherein the membrane filtration comprises Ultrafiltration (UF) and optional Diafiltration (DF).

30. The process according to any one of the preceding claims, wherein the UF is performed using a membrane having a Molecular Weight Cut-Off (MWCO) in the range of 5 kDa to 50 kDa, preferably 10 kDa to 30 kDa.

31. The process according to any one of the preceding claims, wherein the UF is performed at a Transmembrane Pressure (TMP) in the range of 1 bar to 6 bar, preferably 2 bar to 4 bar.

32. The process according to any one of the preceding claims, wherein the UF is operated at a temperature in the range of 20°C to 35°C.

33. The process according to any one of the preceding claims, wherein the UF and / or DF is performed at a pH in the range of 6.5 to 9.0.

34. The process according to any one of the preceding claims, wherein the UF is operated at a feed channel velocity of 0.5 to 1.5 m / s.

35. The process according to any one of the preceding claims, wherein the UF achieves a Volume Concentration Factor (VCF) of 5x to 8x, preferably about 6x, prior to optional diafiltration.

36. The process according to any one of the preceding claims, wherein the purified chickpea protein concentrate slurry obtained in step (f) has a solids content in the range from 10 wt% to 16 wt% .

37. The process according to any one of the preceding claims, wherein the purification in step (f) comprises Isoelectric Precipitation (IEP).

38. The process according to any one of the preceding claims, wherein the IEP is performed by adjusting the pH of the protein extract to a range of 4.0 to 5.5.

39. The process according to any one of the preceding claims, further comprising a step (g) comprising drying the purified chickpea protein concentrate slurry to obtain a chickpea protein product40. The process according to any one of the preceding claims, wherein the drying in step (g) is spray drying.

41. The process according to any one of the preceding claims, further comprising a step (h) of subjecting the purified chickpea protein concentrate slurry or the chickpea dried protein product to microbial pasteurisation.

42. The process according to any one of the preceding claims, The process according to any one of the preceding claims, wherein the microbial pasteurization is selected from the group consisting of: (i) Fast Ultra-High Temperature (UHT) treatment of the purified chickpea protein concentrate slurry, comprising direct steam heating to 140 to 145 °C with a 1 to 3 s hold, followed by flash cooling to 80°C or less within less than 2 s; (ii) High-Pressure Processing (HPP) of the purified chickpea protein concentrate slurry at 450 to 600 MPa for 3 to 15 min;and (iii) Electron beam (e-beam) irradiation of the dried chickpea protein concentrate at 3 to 10 kGy43. A purified chickpea protein concentrate slurry or a dried chickpea protein product obtained or obtainable by the process of any one of claims 1-42.

44. A chickpea protein product having a protein content of at least 70 wt% on a dry matter basis.

45. The chickpea protein product according to claim 44, having a protein content of at least 80 wt% on a dry matter basis.

46. The chickpea protein product of any one of claims 43-45, comprising:(a) a Protein Solubility of at least 70% at pH 7; and(b) an Emulsion Stability (ES) of at least 80%.

47. The chickpea protein product of any one of claims 43-46, comprising:(a) a Nitrogen Solubility Index (NSI) of at least 60% (preferably at least 70%) for the dried product, or a Protein Solubility of at least 90% for the liquid slurry product; and (b) an Emulsion Stability (ES) of at least 80% (preferably at least 85%)48. The chickpea protein product according any one of claims 43-47, wherein the Protein Solubility is at least 75%.

49. The chickpea protein product according any one of claims 43-48, wherein the ES is at least 85%.

50. The chickpea protein product of any one of claims 43-49, having a sodium content of less than 5000 mg / kg on a dry matter basis51. The chickpea protein product according to any one of claims 43-50, having a sodium content of less than 3500 mg / kg on a dry matter basis.

52. The chickpea protein product according to any one of claims 43-51, comprising a Total Identified Volatiles (TIV) of no more than 15% (GC-FID area)53. The chickpea protein product according to any one of claims 43-52, comprising a hexanal content of no more than 1.0% (GC-FID area), preferably no more than 0.1%.

54. The chickpea protein product according to any one of claims 43-53, wherein said product is a purified chickpea protein concentrate slurry comprising a solids content in the range from 10 wt% to 16 wt%.

55. The chickpea protein product according to any one of claims 43-54, characterized by a Protein Solubility of at least 90% at pH 7.

56. The chickpea protein product according to any one of claims 43-55, wherein said product is a chickpea protein product having a moisture content of less than 10 wt% .

57. The chickpea protein product according to any one of claims 43-56, characterized by a Nitrogen Solubility Index (NSI) of at least 70%.

58. A food, nutraceutical, or orally administrable composition comprising the chickpea protein product according to any one of claims 43-57.

59. Use of the chickpea protein product according to any one of claims 43-58 an emulsifier, stabilizer, clean label plant protein derived additive, or substitute for egg white ovalbumin and / or egg yolk lecithin.

Images