Hubbry Logo
AquafabaAquafabaMain
Open search
Aquafaba
Community hub
Aquafaba
logo
8 pages, 0 posts
0 subscribers
Be the first to start a discussion here.
Be the first to start a discussion here.
Aquafaba
Aquafaba
Aquafaba
View on Wikipedia
from Wikipedia

Aquafaba from a tin of white beans

Aquafaba (/ˌɑːkwəˈfɑːbə/) is the viscous water in which legume seeds such as chickpeas have been cooked. Its use in cuisine was discovered by the French musician Joël Roessel.

Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in some cases, including meringues and marshmallows.[1]

Origins

[edit]

In December 2014, the French musician Joël Roessel found that water from canned beans can form foams much like protein isolates and flax mucilage do.[2][3][4][5] Roessel shared his experiments on a blog and published recipes for floating island of Chaville, chocolate mousse, and meringue made from chickpea liquid to demonstrate its foaming capabilities.[6][7][8]

Around the same time, vegan food enthusiast Goose Wohlt discovered that the cooking liquid can replace egg white without the need for stabilizers. In March 2015 he published a recipe for egg-free meringue using only chickpea liquid and sugar.[9]

A few days later, a Facebook group was created to encourage development and popularize the egg substitute.[10][11]

Uses

[edit]

Aquafaba is used as a replacement for eggs and egg white. Its composition of carbohydrates, proteins, and other soluble plant solids which have migrated from the seeds to the water during cooking gives it a wide spectrum of emulsifying, foaming, binding, gelatinizing and thickening properties.

In general one medium egg white can be replaced with 30 millilitres (2 tablespoons) of aquafaba, or one medium whole egg with 45 ml (3 tbsp).[12][13]

The simplest way to obtain aquafaba is to decant the liquid from canned or boxed legumes such as white beans or chickpeas. It also can be made by boiling, steaming, pressure cooking, or microwaving pulses in water.

Meringue kisses made from aquafaba

Sweet applications for aquafaba include meringues, macarons, nougat, icing, ice cream, fudge, and marshmallows.[14][15][16][17] Savory applications include baked goods, dairy substitutes, mayonnaise, cheese substitutes, batters, and meat substitutes.[18][19] Aquafaba is also recommended as a vegan substitute for egg white[20] in preparing cocktails with a foamy "head", particularly sour cocktails like the whiskey sour.[21]

Aquafaba contains about 10% of the protein of egg whites by weight.[22] The difference in protein content may enable those who cannot properly metabolize proteins (such as phenylketonurics) to consume foods which are normally egg-based. The lower protein content makes it unsuitable for applications which rely on denatured egg protein for structure, such as angel food cakes.[12]

Aquafaba produced from chickpeas and white beans (e.g., the Navy bean) is most similar to egg in terms culinary characteristics. Other legumes, such as peas, lentils, soy, kidney, and black beans can be used, but their slightly different compositions may require more adjustment of water content to work well.[12]

Composition

[edit]

Legume seeds, or pulses, are primarily composed of carbohydrates (starch, sugars, and fiber), proteins (albumins and globulins), and water.[23] The carbohydrates occur in higher concentrations than the proteins; the carbohydrates in legumes consist mostly of the polysaccharides amylose and amylopectin. Although composition varies, dried chickpeas at room temperature typically contain, by weight, 19% protein, 61% carbohydrate, 6% lipids, and 14% water.[24] These amounts are approximate, and can vary by variety.[23] During the process of cooking legume seeds, soluble carbohydrates and proteins in the seed dissolve, allowing them to enter the cooking water. More soluble material will be extracted from the beans when both the cooking temperature and the pressure are increased, as well as by extending the cooking time.[25]

Whipped aquafaba

Once the legumes are cooked and filtered from the liquid, the filtered cooking liquid is referred to as "aquafaba". Comparing the final composition of cooked beans with raw ones shows that, under 'normal" cooking conditions, approximately 5% of the initial composition of the bean has been dissolved into the cooking water.[26] In 2018 the dry residue of aquafaba was found to consist mainly of carbohydrates (sugars, soluble fibre) and proteins. The ratio of carbohydrate to protein in aquafaba is approximately the same ratio as is found in the uncooked dry beans. Fat and starch, both present in the uncooked dry beans, were not detected.[5][27][28] A concentration of 5% dry weight to water is typical for aquafaba, although the concentration can also be increased by heating the solution to allow evaporation of the water, increasing the solids concentration to 10% or more, depending on recipe requirements. This can be especially useful for applications in which emulsification and viscosity are more important characteristics than foamability. The concentration of soluble solids can also be tailored to produce a more stable foam, using less aquafaba, by scrupulously filtering non-soluble material from the solution and also by adjusting the concentration to the application at hand.[citation needed]

All else being equal, the concentration of aquafaba will vary according to:

  • processing methods (prior industrial dehydration, pre-soaking)
  • cooking conditions (pH, temperature, pressure and duration)
  • legume variety (e.g.,'Kabuli' vs 'Desi' chickpeas)
  • miscellaneous additives
  • protein concentration
  • carbohydrate type (sugar vs fibre) and concentration[29]
[edit]
  • Aquafaba macarons
    Aquafaba macarons
  • Aquafaba lemon meringue pie
    Aquafaba lemon meringue pie

See also

[edit]

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Aquafaba

View on Grokipedia
from Grokipedia
Aquafaba is the viscous liquid recovered from the cooking or of (Cicer arietinum) or other , serving as a plant-based alternative to egg whites in culinary applications due to its ability to form stable foams, emulsions, and gels. The term "aquafaba," derived from Latin words meaning "water" and "bean," was coined in 2015 by Goose Wohlt, a vegan software , following its initial discovery in 2014 by French Joël Roessel, who experimented with chickpea cooking liquid to create vegan meringues and mousses. This innovation arose from online vegan communities seeking egg-free substitutes, rapidly gaining popularity for enabling allergen-free and sustainable baking without prior widespread culinary use. Chemically, aquafaba's functionality stems from its composition, which includes proteins such as albumins and globulins (0.08–2.8 g/100 mL), carbohydrates like oligosaccharides and simple sugars (2.03–2.59 g/100 mL), and minor that contribute to reduction and interfacial activity, mimicking the protein-starch interactions in egg whites for foaming and stabilization. Its (typically 5–114 cP) and vary by production method, with canned versions often showing higher protein content from industrial processing, while homemade aquafaba involves soaking and cooking dried chickpeas to extract these components. In food production, aquafaba functions as an emulsifier, stabilizer, and whipping agent in products like vegan , cakes, marshmallows, and ice creams, often replacing eggs at ratios of 3 tablespoons per , and it supports gluten-free formulations while reducing waste from legume . Recent highlights its potential in plant-based analogs and confections, enhancing texture without animal-derived additives, though optimization of (e.g., via or ) is ongoing to standardize performance across applications.

Definition and Production

Definition

Aquafaba is the viscous liquid byproduct obtained from cooking , such as the drained liquid from canned chickpeas or the cooking water from boiled chickpeas but also applicable to beans and lentils. This liquid results from the water used in preparing these , capturing soluble components released during the process. Physically, aquafaba appears translucent with a slight tinge, often described as straw or pale yellow-brown, and possesses a neutral to mildly beany flavor reminiscent of chickpeas. Its can be adjusted (e.g., by reduction) to resemble that of raw whites, contributing to its utility in food preparation. As a plant-based , aquafaba serves primarily as a vegan and allergen-free substitute for whites, leveraging its natural ability to into stable foams and stabilize emulsions in various recipes. This functionality makes it particularly valuable for individuals avoiding animal products or with sensitivities, enabling the creation of light, airy textures without compromising structural integrity.

Production Methods

Aquafaba can be produced at home by soaking and cooking dried chickpeas without additives. Typically, 200 g of dried chickpeas are soaked in at a 1:3 to 1:4 chickpea-to- ratio for 8 to 16 hours at 4°C to rehydrate the and initiate starch and protein leaching into the water. Following soaking, the chickpeas are cooked in at a 1:2 to 2:3 ratio, often using pressure cooking at 75 kPa and 116°C for 30 minutes or stovetop for 1 to 2 hours until tender, yielding approximately 200 to 300 mL of liquid per 200 g of dry chickpeas after straining the cooked . The resulting aquafaba may be reduced by gentle to concentrate solids for improved consistency, though this step is optional for basic preparation. For convenience, aquafaba is commonly obtained from unsalted canned chickpeas, which provide consistent results without requiring cooking. A standard 425 g (15 oz) can typically yields 110 to 225 mL of aquafaba, averaging around 187 mL, drained directly from the can after separating the chickpeas. This method is preferred in home settings for its simplicity and reliability, as the industrial process standardizes the liquid's composition through controlled cooking and preservation without excessive salt. Commercial canned aquafaba can vary in composition between brands due to differing processing methods, so testing for foaming ability is recommended. While chickpeas are the primary source, aquafaba can be produced from other legumes such as black beans, lentils, or soybeans, though chickpea versions generally offer superior foaming for culinary applications. For instance, cooking black soybeans or small black beans at a 2:3 legume-to-water ratio under pressure for 160 minutes yields liquids with higher foaming capacity and stability compared to chickpea aquafaba, attributed to greater protein content (up to 3.19 g/100 g). Lentil aquafaba similarly exhibits enhanced foaming capacity over chickpeas, which excel in gelling properties. Industrial production emphasizes scalability and purity, often employing pressure cooking at 60 to 100°C for 90 to 240 minutes with a 1:1 to 1:4 chickpea-to- to optimize yield (typically 0.6 to 2 g aquafaba per g dry chickpeas, depending on water and ). Advanced methods include enzymatic extraction using proteases like flavourzyme or savinase to hydrolyze aquafaba, enhancing and activity while reducing antinutritional factors for use in processed foods. To optimize aquafaba quality, avoid adding salt during home cooking, as it interferes with by altering protein interactions and introducing off-flavors. Skimming that forms during cooking also concentrates soluble solids in the remaining , improving and performance without compromising yield.

History

Discovery

The discovery of aquafaba as a viable culinary emerged from experimental efforts within vegan communities to replicate the and emulsifying properties of egg whites. In December 2014, French musician and vegan Joël Roessel began testing the from cooked chickpeas while seeking substitutes for traditional egg-based recipes, particularly noting its potential to create stable foams and emulsions suitable for vegan recipes. Roessel's experiments revealed that the could whip into light, airy structures, prompting further trials with various waters. A key breakthrough came later that month when Roessel published a blog post detailing his success in using chickpea aquafaba to produce cocktails and mousses, where it effectively mimicked egg whites in texture and stability. This post, shared on his site Révolution Végétale and circulated in online vegan forums, highlighted practical applications like emulsifying fats in beverages and creating airy desserts, sparking initial interest among home cooks. Parallel developments had occurred earlier, with independent experiments demonstrating similar potential in legume liquids. Even earlier, in 2007, vegan Susie discussed a mystery egg replacer using legume liquid on Post Punk Kitchen forums. For instance, in October 2010, a vegan cook documented plans on a cooking forum to repurpose the foam from boiling chickpeas as an substitute, mentioning experiments with large batches. Although these pre-2014 tests focused on chickpeas rather than other sources like soy okara and did not gain widespread attention, they aligned with Roessel's findings and helped solidify chickpeas as the preferred base by late 2014. The term "aquafaba," derived from Latin words for "water" (aqua) and "bean" (faba), was coined in early 2015 by American software engineer and vegan Goose Wohlt during his own recipe trials. Wohlt launched a dedicated , aquafaba.com, on March 13, 2015, to document standardized recipes and encourage community experimentation, marking the ingredient's formal recognition beyond informal discoveries.

Development and Popularization

Following the initial discovery of cooking liquid's foaming potential in late 2014, vegan home cooks rapidly organized online to refine and promote its applications as an substitute. In March 2015, a dedicated group called Vegan Meringues—Hits and Misses! was formed to share successes, failures, and variations using the ingredient, eventually growing to over 10,000 members by mid-2016 and fostering collaborative experimentation that adopted the term "aquafaba," coined by Goose Wohlt from Latin roots meaning "bean water." This community-driven effort transformed a niche into a , with members testing ratios and techniques to achieve reliable results in meringues and beyond. Key advancements accelerated in 2015 when vegan chef Goose Wohlt published a straightforward using only aquafaba, , and cream of tartar, which he shared in vegan cooking forums and quickly gained traction for its accessibility. By , aquafaba appeared in major media outlets, including a feature in highlighting its role in vegan baking substitutes, and Epicurious detailing its versatility in recipes like and cocktails. That same year, it entered mainstream cookbooks, such as Zsu Dever's Aquafaba (), which incorporated aquafaba into egg-free desserts, signaling broader culinary acceptance. Early adopters faced skepticism regarding aquafaba's neutral taste compared to eggs and concerns over stability, particularly with variations in types and processing, leading to inconsistent outcomes in initial trials. The community addressed these through iterative testing, standardizing a ratio of three tablespoons of aquafaba per to ensure consistent whipping and structure in applications like baked goods. This refinement helped overcome barriers, making aquafaba a practical staple. By 2017, aquafaba's adoption had spread prominently in and , integrated into vegan initiatives like challenges that encouraged plant-based experiments. Its low-cost, pantry-staple nature and media buzz propelled it from online forums to everyday vegan kitchens across these regions, laying groundwork for wider culinary innovation.

Chemical Composition

Main Components

Aquafaba primarily consists of proteins such as albumins and globulins (0.08–2.8 g/100 ), carbohydrates including oligosaccharides and simple sugars (2.03–2.59 g/100 ), and minor amounts of that contribute to its functional properties. Total solids in canned aquafaba are approximately 7.89%. Fat content is low, ranging from 0.07–0.1 g/100 .

Variations by Source

Aquafaba's varies significantly depending on the source, influencing its functional suitability for applications like foaming or emulsification. Chickpea-derived aquafaba typically exhibits the highest protein content, averaging around 1.2 g/100 mL, along with elevated levels of , which contribute to its superior foaming properties. These attributes make chickpea aquafaba the preferred choice for replacements in and beverages. In contrast, aquafaba from other shows distinct profiles that can limit versatility. Lentil aquafaba features elevated that enhance emulsifying capacity through better oil-water interface stabilization, though it often imparts a beany off-flavor that requires masking in formulations. Processing methods further modulate these variations. Canned aquafaba incorporates additives such as , elevating salinity and total solids to approximately 8%, which boosts foaming capacity but may compromise emulsion stability relative to home-cooked versions lacking preservatives. Home-cooked aquafaba, prepared without additives, yields purer extracts but requires optimization; pressure cooking times around 20 minutes can achieve protein contents of 1.16–1.32 g/100 g.
Legume SourceKey ComponentsFunctional Notes
Protein ~1.2 g/100 mL, high Optimal foaming stability
Higher phenolicsBetter emulsions, beany flavor

Functional Properties

Foaming Ability

Aquafaba exhibits remarkable foaming ability due to the synergistic action of its proteins, such as globulins and albumins, and , which reduce at the air-water interface and facilitate air during mechanical agitation. These amphiphilic components allow proteins to unfold and adsorb onto bubble surfaces, forming a viscoelastic film that stabilizes the foam structure, while further lower interfacial tension to promote bubble formation. When whipped, aquafaba typically achieves foam capacities ranging from 182% to 480%, representing a volume increase of up to approximately fivefold within 5 to 10 minutes under standard conditions. Foam stability in aquafaba is influenced by several factors, including and the addition of . Studies indicate highest foaming ability at acidic around 4 with additives like and salt. incorporation can increase and support stability, with foams maintaining integrity up to 14 hours for certain commercial brands under . The foam capacity is quantitatively assessed using the : FC=Vfoamed−VliquidVliquid×100\text{FC} = \frac{V_{\text{foamed}} - V_{\text{liquid}}}{V_{\text{liquid}}} \times 100 where VfoamedV_{\text{foamed}} is the volume after whipping and VliquidV_{\text{liquid}} is the initial liquid volume. In comparison to egg whites, aquafaba's legume-derived proteins, including vicilins and legumins, mimic the functionality of ovotransferrin and ovalbumin by providing similar surface-active properties for foam generation, though aquafaba often requires longer whipping times (up to 15 minutes) to achieve comparable stability. Key influencing variables include whipping temperature, with room temperature (around 20-25°C) yielding the best results by preventing protein denaturation, and whipping speed, where higher speeds (e.g., 9400 rpm) accelerate air incorporation but risk over-whipping if prolonged. Recent 2023 studies have demonstrated that ultrasound treatment enhances foaming, increasing capacity from 575% to 725% and producing denser, more stable foams through improved protein solubilization and reduced particle size, particularly for green pea aquafaba. Functional properties can vary by legume source, with chickpea aquafaba commonly studied, but other legumes like peas showing potential differences in protein content affecting performance.

Emulsifying and Thickening

Aquafaba exhibits strong emulsifying properties primarily due to its content of and proteins, which adsorb at the -water interface to form protective around droplets. , present at concentrations around 40 mg/g, and proteins at approximately 16%, facilitate this through hydrogen bonding and hydrophobic interactions, enabling the creation of stable Pickering-type emulsions with droplet sizes reduced to below 644 nm after homogenization. This mechanism allows aquafaba to serve as an effective plant-based emulsifier in formulations such as analogs, where ratios of approximately 1:5 aquafaba to by volume/weight yield stable emulsions with emulsifying activity indices up to 1.30 m²/g and stability exceeding 77%. In terms of thickening, aquafaba's functionality arises from during heating, which promotes the formation of gel-like textures through interactions between gelatinized starch and . can increase significantly with higher concentrations, achieving 5-10 times the baseline value when solids exceed 5%, as seen in reductions from 100% to 30% liquid volume, reaching up to 259 mPa·s at . At 40-50% concentration, aquafaba's becomes comparable to that of egg whites, enhancing its utility in viscous systems. Emulsion stability provided by aquafaba is quantified using the (ES) formula: ES=(1−HsH0)×100ES = \left(1 - \frac{H_s}{H_0}\right) \times 100 where HsH_s is the height of the separated layer and H0H_0 is the initial emulsion height; this yields creaming indices below 10%, such as 1.23% after 28-30 days of storage at 4°C in optimized formulations. Recent on high-pressure (HPP) at intensities like 542 MPa for 26 minutes further enhances these properties by reducing droplet sizes to as low as 90 µm and improving overall stability to 4.8 mL emulsion volume. As of 2025, ongoing explores treatments to further improve stability in emulsifying applications.

Culinary Uses

Baking and Desserts

Aquafaba serves as an effective substitute in and desserts, enabling the creation of light, voluminous sweet treats through its ability to whip into stable foams. In vegan , it contributes to airy structures in items like meringues and cakes, while maintaining moisture and texture in no-bake preparations such as mousses. One prominent application is in s and macarons, where aquafaba is whipped with to form stiff peaks for crisp exteriors and delicate interiors. A representative calls for 120 ml aquafaba combined with 100 g superfine and 1/4 teaspoon cream of tartar, whipped until satiny peaks form, then portioned and baked at 95°C for 1.5 to 2 hours to yield melt-in-the-mouth cookies. For macarons, 100 g aquafaba is whipped with 75 g caster and 1/2 teaspoon cream of tartar using the French method, folded with flour, piped into shells, and baked to develop the characteristic ruffled feet and smooth tops. In cakes and mousses, aquafaba replaces one with 2 tablespoons of the liquid, incorporating into batters or chilled mixtures to provide lift, aeration, and added moisture while eliminating from the recipe. This substitution works well in sponge cakes for tenderness or in mousses for a fluffy, stable set without altering flavor profiles significantly. Aquafaba also features in marshmallows and buttercream, where it is often paired with xanthan gum for enhanced stability and chewiness in these confections. Early vegan adaptations, such as those in Zsu Haritan Denver's 2016 cookbook Aquafaba: 101 Recipes for the World's "New" Super Ingredient, illustrate its role in marshmallow fluff recipes that incorporate xanthan gum to mimic the elasticity of traditional versions, alongside similar techniques for stable buttercreams. Practical tips for incorporating aquafaba include adding cream of tartar during whipping to provide acidity, which denatures proteins for firmer peaks and prevents collapse over time.

Savory Dishes and Beverages

Aquafaba serves as an effective emulsifier in savory preparations like and , where its proteins and stabilize oil-in-water mixtures to create creamy textures without eggs. A typical vegan recipe uses 3 tablespoons (45 ml) of aquafaba to emulsify 120 ml of neutral oil, such as vegetable or canola, by blending the aquafaba with mustard, acid (like lemon juice or ), and seasonings for 1 to 2 minutes before slowly incorporating the oil over an additional 2 to 3 minutes to form a stable . For , the same ratio applies, with minced added to the initial blend for a pungent variation that maintains the smooth, spreadable consistency characteristic of traditional versions. In batters for savory fried foods, aquafaba replaces s to provide binding and , contributing to a light, crispy exterior. Approximately 45 ml of aquafaba equates to one whole , whisked lightly to create froth before mixing with , sparkling , and seasonings for or batters; this amount ensures adhesion to ingredients like or proteins while promoting crispiness upon frying due to the rapid of its . In vegan recipes, the frothy aquafaba integrates with and ice-cold liquid to yield an airy coating that achieves superior crunch without sogginess, as demonstrated in preparations of battered or mushrooms. Aquafaba enhances the texture of savory beverages, particularly cocktails, by generating stable foam layers akin to egg whites. In sours or flips, 15 to 30 ml of aquafaba per serving is shaken vigorously—first dry, then with ice—to aerate it, producing a velvety and persistent head; a dash of dotted on the foam not only adds aromatic complexity but also reinforces stability through interactions. This application is common in vegan whiskey sours or pisco sours, where the foam caps the acidic, spirit-forward profile without altering flavors. For example, in an Amaretto Sour, ¾ oz of aquafaba can substitute for ½ oz of egg white, using the dry shake method to achieve the desired foam. Beyond emulsions and foams, aquafaba acts as a thickener in savory liquids like soups and sauces, leveraging its and protein content to increase when simmered or reduced. In vegetable-based broths, small amounts (e.g., 2 to 4 tablespoons per liter) impart body comparable to starch slurries, improving in creamy purees or reductions without off-flavors. Recent studies have also examined aquafaba's role in plant-based cheeses, where its emulsifying and gelling properties contribute to enhanced creaminess and meltability in formulations using or nut bases, reducing reliance on synthetic stabilizers.

Commercial and Industrial Applications

Market Overview

The global aquafaba market, valued at US21.6millionin2025,isprojectedtoreachUS 21.6 million in 2025, is projected to reach US 49.1 million by 2032, expanding at a (CAGR) of 12.5% during this period. This trajectory reflects the surging demand for vegan and plant-based alternatives, with an estimated 79 million vegans worldwide driving adoption in food applications such as and emulsification. Key growth drivers include the increasing preference for clean-label and sustainable ingredients, positioning aquafaba as a low-impact substitute for animal-derived products like whites. In the , stringent regulatory frameworks promoting non-GMO and sustainable options, alongside clean-label requirements, bolster market expansion. Similarly, regulations and consumer trends favoring plant-based labels encourage the use of such alternatives. North America dominates the market, commanding about 40.5% share by 2032, fueled by a robust vegan —estimated at 2-6% of the total—and rising needs for gluten-free and allergen-free products. The Asia-Pacific region is poised for the fastest growth, supported by extensive production in leading countries like , which accounts for a significant portion of global output. Aquafaba's supply chain primarily leverages food waste from canned chickpea processing, transforming the cooking liquid into a valuable resource and reducing environmental impact. As of 2025, industry reports emphasize sustainable sourcing initiatives from dedicated farms, enhancing traceability and scalability through innovations like for powdered forms.

Product Innovations

Packaged aquafaba has seen significant commercialization, with Oggs launching its aquafaba product in 2020 as a vegan replacer targeted at manufacturers for use in baking and cooking. In 2024, The VERY Food Co. introduced liquid aquafaba, which quickly expanded to foodservice in eight countries, followed by a powdered version in 2025 designed for large-scale production and enhanced shelf-stability. These powdered forms, such as those from Saheli, allow reconstitution into liquid equivalent to multiple liters, supporting applications in both home and industrial settings. Aquafaba has been integrated into various incorporated foods, particularly as a key in vegan alternatives like Fabumin, a 2024-launched substitute produced from legume processing that mimics functionality in recipes. Brands such as and Fabalish have incorporated aquafaba into vegan formulations, leveraging its emulsifying properties for creamy textures without animal products. In plant-based ice creams, whipped aquafaba serves as a replacer to achieve desirable overrun and creaminess, as demonstrated in a 2024 study where it reduced content while maintaining sensory quality. Research and development advances include a 2023 technological prospection identifying growing activity around aquafaba processing, with innovations focusing on extraction methods to enhance yield and functionality. processing has emerged as a key technique, with a 2024 study showing that 20-60 minutes of ultrasonication at 40 kHz improved aquafaba's emulsifying properties and protein solubility, potentially doubling efficiency in concentrated extracts. Additionally, a 2024 investigation confirmed aquafaba powder's viability in creamers, where it reduced beverage acidity by 3.85% to 14% and enhanced foaming without altering whitening effects. Emerging innovations in 2025 explore aquafaba as a binder in 3D-printed foods, where its foaming and gelling capabilities enable stable, customizable structures in printed doughs and foams. In gluten-free breads and cakes, aquafaba combined with alternative flours like or has been shown to improve texture and volume, addressing common issues in egg-free formulations as per recent evaluations. Chickpea-derived aquafaba products continue to gain traction as natural texture improvers in these applications, reducing reliance on synthetic additives.

Safety and Nutrition

Nutritional Content

Aquafaba is characterized by its low caloric , providing approximately 5-10 kcal per 30 ml serving, primarily derived from its modest and protein content. It contains about 0.5 g of protein per 30 ml, consisting mainly of low-molecular-weight polypeptides, along with 0.6–0.8 g of , which include simple sugars and . and levels are negligible, typically under 0.1 g and 0.15 g per 30 ml, respectively, making it a dilute, water-based extract with minimal macronutrient overall. In terms of micronutrients, aquafaba offers trace amounts leached from during , including , which supports balance. Trace amounts of iron and are present, contributing minimally to daily requirements. Sodium levels remain low in homemade preparations but can increase in canned varieties due to added salt during . Compared to s, aquafaba delivers roughly one-tenth the calories per equivalent volume, with a single containing about 17 kcal in 30 g versus aquafaba's 5-10 kcal in 30 ml. While s provide around 3.6 g of high-quality protein per 30 g, aquafaba's plant-based protein is allergen-free, offering a vegan alternative without common egg-related sensitivities. Aquafaba contains oligosaccharides such as and , which are non-digestible carbohydrates that may serve as prebiotics. A 2024 study on chickpea aquafaba identified these compounds through glycomics analysis, quantifying their presence and suggesting potential for modulating composition similar to effects observed in chickpea-derived oligosaccharides. Earlier research on chickpea oligosaccharides demonstrated their ability to promote beneficial intestinal bacteria, indicating aquafaba's possible role in supporting gut health through these bioactive elements.

Health Considerations

Aquafaba is generally considered safe for consumption as a food ingredient, particularly when derived from cooked chickpeas or other , with no reported major toxicity issues in typical culinary uses. It exhibits low allergenicity compared to common , making it suitable for individuals with egg allergies or those following allergen-free diets. However, it may contain FODMAPs such as oligosaccharides that can leach from legumes during cooking, potentially causing or gas in sensitive individuals, including those with (IBS), where moderation is recommended to avoid exacerbating symptoms. Among its potential health benefits, aquafaba is -free and low in fat, supporting its use in low-fat diets as a versatile replacer without contributing saturated fats or . The presence of in aquafaba has been linked to properties in recent on legume-derived compounds, which may offer protective effects against inflammation-related conditions, though further human studies are needed to confirm in this form. Key concerns include the antinutritional effects of , which can bind to minerals like iron, , and calcium in the digestive tract, potentially reducing their absorption, particularly in diets reliant on plant-based sources. At higher consumption levels, aquafaba may impart a beany off-flavor, though this is typically minimal in standard recipe amounts where it is masked by other ingredients. No significant has been documented, but individuals with digestive sensitivities should consume it in moderation. Regulatory oversight treats aquafaba as a by-product rather than a ingredient; it does not require specific pre-market approval in the , where it falls outside regulations due to its historical use in . In the , while no dedicated FDA GRAS notice exists for aquafaba itself, related chickpea-derived products are affirmed as GRAS, and its use in foods aligns with general standards for plant-based additives. Studies on protein digestibility indicate moderate absorption rates for aquafaba's protein content, with methods like high-pressure treatment potentially enhancing digestibility, supporting its role as a digestible protein source in plant-based formulations.

References

  1. https://pmc.ncbi.nlm.nih.gov/articles/PMC5912395/
  2. https://pmc.ncbi.nlm.nih.gov/articles/PMC11219635/
  3. https://www.epicurious.com/ingredients/aquafaba-history-explanation-recipes-article
  4. https://www.theguardian.com/lifeandstyle/2015/sep/29/aquafaba-chickpea-liquid-baking-egg-white-substitute
  5. https://www.seriouseats.com/science-of-aquafaba-meringues-5185233
  6. https://www.mdpi.com/2673-9976/18/1/24
  7. https://academic.oup.com/ijfst/article/55/5/1935/7805936
  8. https://www.sciencedirect.com/science/article/abs/pii/S0924224421001424
  9. https://www.sciencedirect.com/science/article/abs/pii/S1466856425002541
  10. https://pmc.ncbi.nlm.nih.gov/articles/PMC9957096/
  11. https://www.tandfonline.com/doi/full/10.1080/15428052.2025.2520549
  12. https://www.mdpi.com/2813-513X/3/1/3
  13. https://www.npr.org/sections/thesalt/2017/04/20/524749020/vegan-cookbooks-spill-the-beans-about-aquafaba-the-eggless-egg-white
  14. https://pmc.ncbi.nlm.nih.gov/articles/PMC8468250/
  15. https://onlinelibrary.wiley.com/doi/10.1002/leg3.30
  16. https://pmc.ncbi.nlm.nih.gov/articles/PMC8534809/
  17. https://pmc.ncbi.nlm.nih.gov/articles/PMC10341371/
  18. https://www.sciencedirect.com/science/article/abs/pii/S1878450X19300691
  19. https://www.mdpi.com/2304-8158/14/21/3709
  20. https://aquafaba.com/history.html
  21. https://cooking.stackexchange.com/questions/8041/should-i-remove-the-foam-when-cooking-chickpeas
  22. https://www.nytimes.com/2016/05/11/dining/aquafaba-vegan-egg-substitute.html
  23. https://aquafaba.com/usage.html
  24. https://pastryartsmag.com/trends/aquafaba-fab-or-fad/
  25. https://www.sciencedirect.com/science/article/pii/S0268005X2400002X
  26. https://www.researchgate.net/publication/373232646_Aquafaba_from_lentils_Lens_culinaris_and_common_beans_Phaseolus_vulgaris_a_study_of_cooking_variables_and_drying_process_on_the_techno-functional_and_microstructural_properties
  27. https://www.researchgate.net/publication/383649554_Exploring_Volatile_Profiles_and_De-Flavoring_Strategies_for_Enhanced_Acceptance_of_Lentil-Based_Foods_A_Review
  28. https://www.sciencedirect.com/science/article/pii/S0023643824009228
  29. https://www.sciencedirect.com/science/article/pii/S0023643825006590
  30. https://academic.oup.com/ijfst/article/53/10/2247/7804983
  31. https://www.sciencedirect.com/science/article/pii/S2772502223000914
  32. https://www.researchgate.net/publication/370279696_Usage_of_green_pea_aquafaba_modified_with_ultrasonication_in_production_of_whipped_cream
  33. https://doi.org/10.1016/j.foodhyd.2024.109728
  34. https://doi.org/10.3390/foods10091978
  35. https://doi.org/10.3390/gastronomy3010003
  36. https://doi.org/10.3390/molecules30173511
  37. https://doi.org/10.1007/s10068-022-01111-1
  38. https://www.kingarthurbaking.com/blog/2020/08/26/a-guide-to-aquafaba
  39. https://www.seriouseats.com/aquafaba-cardamom-meringue-cookies-5184210
  40. https://www.madaboutmacarons.com/raspberry-vegan-macarons-aquafaba-french-meringue/
  41. https://godairyfree.org/recipes/aquafaba
  42. https://www.zsusveganpantry.com/2016/03/aquafaba.html
  43. https://chefnathanlyon.wordpress.com/2016/04/26/vegan-vanilla-marshmallow-fluff-enter-aquafaba/
  44. https://www.seriouseats.com/easy-vegan-mayo-aquafaba-recipe-vegan-experience
  45. https://www.biggerbolderbaking.com/aquafaba-guide/
  46. https://twomarketgirls.com/vegan-vegetable-tempura/
  47. https://seitanbeatsyourmeat.com/aquafaba-whiskey-sour-recipe/
  48. https://vegnews.com/recipes/the-perfect-vegan-amaretto-sour
  49. https://feastandwest.com/aquafaba/
  50. https://www.persistencemarketresearch.com/market-research/aquafaba-market.asp
  51. https://www.fairfieldmarketresearch.com/report/aquafaba-market
  52. https://www.futuremarketinsights.com/reports/egg-replacement-ingredient-market
  53. https://www.foodchainid.com/resources/plant-based-labels-in-flux-us-eu-developments-manufacturers-should-be-watching/
  54. https://www.skyquestt.com/report/chickpea-market
  55. https://www.foodmanufacture.co.uk/Article/2020/08/19/Oggs-Aquafaba-to-launch-to-food-manufacturers/
  56. https://vegconomist.com/products-launches/the-very-food-co-launches-powdered-aquafaba-support-large-scale-food-production/
  57. https://www.amazon.com/Saheli-Aquafaba-Substitute-Cocktail-Replaces/dp/B0BL27DC2Y
  58. https://nocamels.com/2024/06/no-yolk-egg-alternative-made-from-aquafaba-tastes-like-real-thing/
  59. https://www.bonappetit.com/story/best-vegan-mayo-taste-test-article
  60. https://pmc.ncbi.nlm.nih.gov/articles/PMC11673448/
  61. https://www.researchgate.net/publication/366994597_Technological_prospection_of_aquafaba_a_study_of_patent_applications_and_trends_in_the_food_market
  62. https://www.sciencedirect.com/science/article/abs/pii/S0308814624010884
  63. https://www.sciencedirect.com/science/article/pii/S2590157524008496
  64. https://www.sciencedirect.com/science/article/abs/pii/S1878450X25000769
  65. https://pmc.ncbi.nlm.nih.gov/articles/PMC11846757/
  66. https://www.researchgate.net/publication/318022870_Products_of_chickpea_processing_as_texture_improvers_in_gluten-free_bread
  67. https://www.healthline.com/nutrition/aquafaba
  68. https://www.mdpi.com/2076-3417/13/7/4122
  69. https://www.webmd.com/food-recipes/what-is-aquafaba
  70. https://foodess.com/article/aquafaba-vs-egg-white/
  71. https://www.sciencedirect.com/science/article/pii/S0308814624022854
  72. https://pubmed.ncbi.nlm.nih.gov/21831757/
  73. https://www.sciencedirect.com/science/article/abs/pii/S0268005X18321349
  74. https://alittlebityummy.com/blog/is-aquafaba-low-fodmap/
  75. https://www.meghantelpner.com/what-is-aquafaba-and-why-i-wont-use-it/
  76. https://food.ec.europa.eu/food-safety/novel-food/novel-food-status-catalogue_en
  77. https://cfsanappsexternal.fda.gov/scripts/fdcc/?set=GRASNotices&id=1098
  78. https://pmc.ncbi.nlm.nih.gov/articles/PMC7795008/
Add your contribution
Related Hubs
User Avatar
No comments yet.