Did you know this about Aquafaba? Is there any information you find surprising? 🌱

🌱 What is Aquafaba?

Aquafaba (/ˌɑːkwəˈfɑːbə/) is the viscous water in which legume seeds such as chickpeas have been cooked.

🌱 How does it work?

Legume seeds are primarily composed of carbohydrates (starch, sugars, and fiber), proteins (albumins and globulins), and water. The carbohydrates are found in greater quantities than the proteins; the starches consist mostly of amylose and amylopectin. A typical nutritional composition of chickpeas, is listed as 19% protein, 61% carbohydrate, 6% lipids, and 14% water. During the process of cooking legume seeds, the starches in the seed are gelatinized, allowing the soluble parts of the seed to leach out into the cooking water.

🌱 How do I use it?

Aquafaba is used as a replacement for eggs and egg white. Use 1/4 cup Aquafaba where you’d use one egg.

🌱 What can it do?

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.

🌱 What’s the origin of Aquafaba?

According to Wikipedia, in December 2014, musician Joël Roessel found that water from canned beans can form foams much like protein isolates and flax mucilage do. 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.

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.

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

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