Aquafaba, a new plant-based rheological additive for food applications

Abstract Background Canning or cooking pulse seed in water produces a solution that, when separated from the seed, has utility as a plant-based rheological additive for food formulations. This solution, called “aquafaba”, has become a popular food ingredient that is extensively featured and trending on social and professional media. It is particularly popular among those posters who feature vegetarian and vegan recipes. Canned chickpea is the most frequently cited source of aquafaba suggested by internet enthusiasts. Commercial production of aquafaba from canning waste is not practical. Any strategy employed by industry will require that the process is made consistent and that there is an application for the cooked seed. Scope and approach This paper presents an overview of aquafaba composition, functional properties, opportunities and challenges associated with using aquafaba in food formulations. Key finding and conclusion Aquafaba consists of water (92–95%) and dry matter (5–8%) which includes carbohydrates (i.e. sugars, soluble and insoluble fibre), low molecular weight proteins (0.95–1.5% w/v; ≤ 24 kDa), saponins, and some Maillard reaction products. Recent research unveiled positive effects of aquafaba on the physiochemical properties of foods including confections, egg/gluten-free bakery products and mayonnaise. There is growing interest in commercial production of aquafaba, however, more effort is needed to understand conditions that affect aquafaba functionality, and to develop approaches to standardize commercial aquafaba production.