Description
Aquafaba is a plant-based ingredient used as an egg substitute due to its emulsifying and foaming abilities.
Technical
The liquid from canned chickpeas or other beans contains proteins and saponins, contributing to its unique properties. When whipped, aquafaba can double in volume and form a meringue-like texture, making it a versatile ingredient in various recipes.
Science
Primary Reaction
Emulsification and foaming
Sensory Profile
Aroma ()
NeutralBean-likeEarthyMildly sweetSubtle legume
Origin & History
Civilization
Vegan and plant-based communities
Era
Contemporary