{{Short description|Legume seed cooking water}} {{Use mdy dates|date=October 2018}} {{for|the mushroom formerly known as ''Ramaria aquafaba''|Ramaria flavosaponaria}}{{Distinguish|Aquafina}}[[File:Aquafaba from White Beans.jpg|thumb|upright=1.2|Aquafaba from a tin of white beans]] '''Aquafaba''' ({{IPAc-en|ˌ|ɑː|k|w|ə|ˈ|f|ɑː|b|ə}} or {{IPAc-en|ˌ|æ|k|w|ə|ˈ|f|ɑː|b|ə}}) is the viscous water in which legume seeds such as chickpeas have been cooked. Its use in cuisine was thought to be discovered by the French musician Joël Roessel, but has been actively used as an ingredient in vegan cuisine for years.
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.<ref name=":0">{{Cite web|url=http://www.aquafaba.com/|title=The Official Aquafaba Site|last=Wohlt|first=Goose|website=www.aquafaba.com|access-date=2016-03-22}}</ref>
== Origins == 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.<ref>{{Cite web|url=http://www.revolutionvegetale.com/en/non-classe/la-mousse-vegetale/ |title=La mousse végétale |work= Révolution végétale |date=2014-12-04 |access-date=2016-03-22 |url-status=live |archive-url=https://web.archive.org/web/20160315004910/http://www.revolutionvegetale.com/en/non-classe/la-mousse-vegetale/ |archive-date=March 15, 2016 }}</ref><ref>{{Cite web|url=http://www.revolutionvegetale.com/fr/non-classe/mousses-isolats-de-proteines/ |title=Mousses – Isolats de protéines | work= Révolution végétale |date=2014-12-07 |access-date=2016-03-22 |url-status=live |archive-url=https://web.archive.org/web/20150227013130/http://www.revolutionvegetale.com/fr/non-classe/mousses-isolats-de-proteines/ |archive-date=February 27, 2015 }}</ref><ref>{{Cite web|url=http://www.revolutionvegetale.com/fr/non-classe/mousses-mucilages/ |title=Mousses – Mucilages |work= Révolution végétale |date=2014-12-07 |access-date=2016-03-22 |url-status=live |archive-url=https://web.archive.org/web/20150625065939/http://www.revolutionvegetale.com/fr/non-classe/mousses-mucilages/ |archive-date=June 25, 2015 }}</ref><ref name="jove">{{cite journal|first1=Youn Young|last1=Shim|first2=Rana|last2=Mustafa|first3=Jianheng|last3=Shen|first4=Kornsulee|last4=Ratanapariyanuch|first5=Martin J. T.|last5=Reaney|year=2018|title=Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas|journal=Journal of Visualized Experiments|issue=132<!-- what is this? e56305,-->|article-number=e56305|doi=10.3791/56305|pmid=29553544|pmc=5912395|url=https://www.jove.com/video/56305/composition-properties-aquafaba-water-recovered-from-commercially}}</ref> 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.<ref>{{Cite web|url=http://www.revolutionvegetale.com/non-classe/ile-flottante-de-chaville-2/ |title=Île flottante végétalienne |work = Révolution végétale |date=2014-12-07 |access-date=2016-03-22 |url-status=live |archive-url=https://web.archive.org/web/20150624120129/http://www.revolutionvegetale.com/non-classe/ile-flottante-de-chaville-2/ |archive-date=June 24, 2015 }}</ref><ref>{{Cite web|url=http://www.revolutionvegetale.com/fr/non-classe/mousse-au-chocolat/ |title=Mousse au chocolat |work= Révolution végétale |date=2014-12-09 |access-date=2016-03-22 |url-status=live |archive-url=https://web.archive.org/web/20150404103157/http://www.revolutionvegetale.com/fr/non-classe/mousse-au-chocolat/ |archive-date=April 4, 2015 }}</ref><ref>{{Cite web|url=http://www.revolutionvegetale.com/non-classe/meringue-de-chaville/ |title=Meringue végétalienne - Révolution végétale |date=2014-12-04 |access-date=2016-03-22 |url-status=live |archive-url=https://web.archive.org/web/20150328002504/http://www.revolutionvegetale.com/non-classe/meringue-de-chaville/ |archive-date=March 28, 2015 }}</ref>
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.<ref>{{Citation|author=Olkan Elijah|title=Le Défi FUDA - BONUS #1 Mission Pois Chiches|date=2015-02-22|url=https://www.youtube.com/watch?v=aIlp_FUINZI|access-date=2016-03-22}}</ref>
A few days later, a Facebook group was created to encourage development and popularize the egg substitute.<ref>{{Cite web|url=http://www.aquafaba.com/history.html|title=Aquafaba History|last=wohlt|first=goose|website=www.aquafaba.com|access-date=2016-03-22|archive-url=https://web.archive.org/web/20180829074550/http://aquafaba.com/history.html|archive-date=August 29, 2018}}</ref><ref name=":3">{{Cite web|url=http://articles.philly.com/2015-12-04/news/68745570_1_baking-vegan-foods-chickpea|archive-url=https://web.archive.org/web/20160109082408/http://articles.philly.com/2015-12-04/news/68745570_1_baking-vegan-foods-chickpea|archive-date=January 9, 2016|title=One solution for all egg-free baking needs|website=philly-archives|access-date=2016-03-23}}</ref> The group discussed their experiments and techniques, and agreed on the term "aquafaba" coined by Goose Wohlt, from Latin aqua ("water") and faba ("bean"), noting that faba can also refer to "fabulous" or "fabaceae".<ref>{{Cite web |title=Frequently Asked Questions |url=https://www.aquafaba.com/faq.html |date=2015-10-07 |archive-url=https://web.archive.org/web/20160203092655/https://www.aquafaba.com/faq.html |archive-date=2016-02-03 |access-date=2025-12-01 |website=The Official Aquafaba Website}}</ref><ref>{{Cite news |date=2016-05-09 |title=Vegans Whip Up a Secret Weapon: Aquafaba (Published 2016) |url=https://www.nytimes.com/2016/05/11/dining/aquafaba-vegan-egg-substitute.html |access-date=2025-12-01 |language=en}}</ref>
== Uses == 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).<ref name=":1">{{Cite web|url=http://www.aquafaba.com/faq.html|title=Aquafaba FAQ|last=Wohlt|first=Goose|website=www.aquafaba.com|access-date=2016-03-22}}</ref><ref>{{Cite web|url=http://www.huffingtonpost.com/food-52/the-best-vegan-egg-replac_b_8226826.html|title=The Best Vegan Egg Substitute For Baking|website=The Huffington Post|access-date=2016-03-23|date=October 2015}}</ref>
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.
thumb|Meringue kisses made from aquafaba
Sweet applications for aquafaba include meringues, macarons, nougat, icing, ice cream, fudge, and marshmallows.<ref>{{Cite web|url=http://geekycakes.com/2015/05/08/egg-free-dairy-free-vegan-italian-meringue-buttercream/|title=Egg-Free, Dairy-Free, Vegan Italian Meringue Buttercream|last=lindajulien|website=Geeky Cakes|access-date=2016-03-22|date=2015-05-08}}</ref><ref>{{Cite web|url=http://olivesfordinner.com/2015/05/vegan-smores.html|title=Vegan S'mores|website=olivesfordinner.com|date=May 24, 2015 |access-date=2016-03-22}}</ref><ref>{{Cite news|url=https://www.theguardian.com/lifeandstyle/2015/sep/29/aquafaba-chickpea-liquid-baking-egg-white-substitute|title='Aquafaba': chickpea brine is a surprisingly egg-cellent baking substitute|last=Valle|first=Mary|date=2015-09-29|newspaper=The Guardian|issn=0261-3077|access-date=2016-03-23}}</ref><ref>{{Cite web|url=https://www.vegansociety.com/whats-new/blog/13-amazing-things-you-can-do-aquafaba|title=13 Amazing things you can do with aquafaba|website=The Vegan Society|access-date=2016-03-22}}</ref> Savory applications include baked goods, dairy substitutes, mayonnaise, cheese substitutes, batters, and meat substitutes.<ref>{{Cite web|url=http://www.peta.org/living/food/vegan-aquafaba-recipes-egg-free/|title=16 Unbelievable Vegan Recipes You Can Make With Canned Bean Juice (Aquafaba)|website=PETA|access-date=2016-03-22|date=June 17, 2015}}</ref><ref>{{Cite web|url=http://plantepusherne.dk/vegan-aquafaba-butter/|title=Nina's Game Changing Vegan Butter w Aquafaba|date=2015-07-18|website=PlantePusherne|access-date=2016-03-22}}</ref> Aquafaba is also recommended as a vegan substitute for egg white<ref>{{Cite news |date=2024-04-21 |title=Aquafaba: The Vegan Superfood for Effortless Weight Loss! - Health & Healthier |work=Health & Healthier |url=https://healthandhealthier.com/aquafaba-weight-loss/ |access-date=2024-04-24 |language=en-US}}</ref> in preparing cocktails with a foamy "head", particularly sour cocktails like the whiskey sour.<ref>{{Cite web|url=https://talesofthecocktail.com/techniques/vegan-whiskey-sour-using-aquafaba-chickpea-brine|title=How to Use Aquafaba (AKA Chickpea Brine) for Vegan "Egg White" Cocktails|website=Tales of the Cocktail|access-date=2016-03-22|date=2015-12-17|archive-date=April 3, 2016|archive-url=https://web.archive.org/web/20160403131728/https://talesofthecocktail.com/techniques/vegan-whiskey-sour-using-aquafaba-chickpea-brine}}</ref>
Aquafaba contains about 10% of the protein of egg whites by weight.<ref>{{Cite web|url=http://www.aquafaba.com/nutrition.html|title=Aquafaba Nutrition|last=Wohlt|first=Goose|website=www.aquafaba.com|access-date=2016-03-22}}</ref> 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.<ref name=":1" />
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.<ref name=":1" />
== Composition == Legume seeds, or pulses, are primarily composed of carbohydrates (starch, sugars, and fiber), proteins (albumins and globulins), and water.<ref name=":5">{{Cite journal|last1=Rachwa-Rosiak|first1=Danuta|last2=Nebesny|first2=Ewa|last3=Budryn|first3=Grażyna|date=2015-01-01|title=Chickpeas—composition, nutritional value, health benefits, application to bread and snacks: a review|journal=Critical Reviews in Food Science and Nutrition|volume=55|issue=8|pages=1137–1145|doi=10.1080/10408398.2012.687418|issn=1549-7852|pmid=24915347|s2cid=31911189}}</ref> 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.<ref>{{Cite web|url=http://nutritiondata.self.com/facts/legumes-and-legume-products/4325/2|title=Nutrition Facts and Analysis for Chickpeas (garbanzo beans, bengal gram), mature seeds, raw|website=SELFNutritionData|access-date=2016-03-23}}</ref> These amounts are approximate, and can vary by variety.<ref name=":5" /> 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.<ref>{{Cite journal|last1=Sayar|first1=Sedat|last2=Turhan|first2=Mahir|last3=Köksel|first3=Hamit|date=2003-12-01|title=Application of unreacted-core model to in situ gelatinization of chickpea starch|journal=Journal of Food Engineering|volume=60|issue=4|pages=349–356|doi=10.1016/S0260-8774(03)00057-8}}</ref>
thumb|left|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.<ref name=":6">{{cite journal |last1=Alajaji |first1=Saleh A. |last2=El-Adawy |first2=Tarek A. |title=Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods |journal=Journal of Food Composition and Analysis |date=2006 |volume=19 |issue=8 |pages=806–812 |doi=10.1016/j.jfca.2006.03.015 |url=http://www.dieteticai.ufba.br/Temas/metodosdecoccao/microondas.pdf |archive-url=https://web.archive.org/web/20160528021706/http://www.dieteticai.ufba.br/temas/metodosdecoccao/microondas.pdf |archive-date=May 28, 2016 }}</ref> 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.<ref name="jove"/><ref>{{cite journal|last1=Stantiall|first1=S. E.|last2=Dale|first2=K. J.|last3=Calizo|first3=F. S.|last4=Serventi|first4=L.|year=2018|title=Application of pulses cooking water as functional ingredients: the foaming and gelling abilities|journal=European Food Research and Technology|volume=244|issue=244|pages=97–104|doi=10.1007/s00217-017-2943-x|s2cid=90229904}}</ref><ref>{{Cite web|url=http://www.friekaker.no/?page_id=3171|title=Aquafaba, what is its chemical composition?|website=www.friekaker.no|access-date=2016-03-23|date=January 28, 2016}}</ref> 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.{{cn|date=October 2020}}
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<ref name=":9">{{cite journal|author1=Youn Young Shim|author2=Rana Mustafa|author3=Jianheng Shen|author4=Kornsulee Ratanapariyanuch|author5=Martin J. T. Reaney|year=2018|title=Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas|url=https://www.jove.com/video/56305/composition-properties-aquafaba-water-recovered-from-commercially|journal=Journal of Visualized Experiments|issue=132<!-- Couldn't make sense of this: in RIS citation under "SP" i.e. "start page" but there is no "EP": e56305-->|article-number=e56305|doi=10.3791/56305|pmc=5912395|pmid=29553544}}</ref>
==Gallery== <gallery> File:Aquafaba_vegan_colourful_macarons.jpg|Aquafaba macarons File:Aquafaba vegan lemon pie.jpg|Aquafaba lemon meringue pie </gallery>
== See also == * Egg substitute * Egg white * Veganism
==References== {{reflist|30em}}
{{wiktionary}}{{Plant milk}} Category:Vegan cuisine Category:Chickpea dishes