Aquafaba: A Multifunctional Ingredient in Food Production

Abstract

Recently, the demand of consumers for plant-based foods to replace meat, egg, and dairy products by mimicking their structure with alternatives in many food applications has grown significantly. This tendency is driven by many reasons mainly comprised of allergenicity, different dietary preferences of consumers, and sustainability issues. In this regard, aquafaba has great potential for meeting these requests/needs due to its multi-functionality (foaming, emulsifying, gelling, and/or thickening, and the ability/capacity of water- and oil absorption/holding). In this regard, aquafaba generally serves as an egg and/or fat replacer, and an alternative to emulsifiers and gelling agents mainly in baked goods, confectionery/desserts, and mayonnaise.

Keywords

• aquafaba
• clean label
• pulse cooking water
• egg replacer
• emulsifier
• fat replacer