Aquafaba

Aquafaba as an alternative to egg whites

Aquafaba (from Latin aqua "water" and faba "bean") is the thick boiling water of chickpeas , beans and other legumes . The high temperature during cooking causes the starch in the legumes to gel, while soluble proteins and other substances are transferred to the cooking water. Aquafaba can be whipped like egg white to a foamy, airy consistency similar to egg whites , which is why it is used as an alternative in vegan cuisine.

Due to its properties as an emulsifier , raising agent and foaming agent , Aquafaba is used as an egg white substitute for egg whites for the production of meringue , macaroons , nougat and other products and has thus become particularly important for people with egg white allergies and in vegan cuisine.

When Aquafaba became known as the first reliable egg substitute for the production of vegan meringues in 2015, an international online community developed to exchange recipes and experiences. This enabled the vegan cuisine to be expanded to areas previously believed to be inaccessible.

Web links

Commons : Aquafaba - collection of images, videos and audio files

Aquafaba in the Vegan Forum (German)
Aquafaba for vegan meringues (English)

Individual evidence

↑ ^a ^b Youn Young Shim, Rana Mustafa, Jianheng Shen, Kornsulee Ratanapariyanuch, Martin JT Reaney: Composition and Properties of aquafaba: Water Recovered from Commercially Canned Chickpeas . In: Journal of Visualized Experiments . No. 132 , February 10, 2018, ISSN 1940-087X , doi : 10.3791 / 56305 .
↑ Sophie E. Stantiall, Kylie J. Dale, Faith S. Calizo, Luca Serventi: Application of pulses cooking water as functional ingredients: the foaming and gelling abilities . In: European Food Research and Technology . tape 244 , no. 1 , January 1, 2018, ISSN 1438-2377 , p. 97-104 , doi : 10.1007 / s00217-017-2943-x .
^ Richard Twine: Materially Constituting a Sustainable Food Transition: The Case of Vegan Eating Practice . In: Sociology . tape 52 , no. 1 , September 4, 2017, p. 166-181 , doi : 10.1177 / 0038038517726647 .

[:0-1] Youn Young Shim, Rana Mustafa, Jianheng Shen, Kornsulee Ratanapariyanuch, Martin JT Reaney: Composition and Properties of aquafaba: Water Recovered from Commercially Canned Chickpeas . In: Journal of Visualized Experiments . No. 132 , February 10, 2018, ISSN 1940-087X , doi : 10.3791 / 56305 .

[2] Sophie E. Stantiall, Kylie J. Dale, Faith S. Calizo, Luca Serventi: Application of pulses cooking water as functional ingredients: the foaming and gelling abilities . In: European Food Research and Technology . tape 244 , no. 1 , January 1, 2018, ISSN 1438-2377 , p. 97-104 , doi : 10.1007 / s00217-017-2943-x .

[3] Richard Twine: Materially Constituting a Sustainable Food Transition: The Case of Vegan Eating Practice . In: Sociology . tape 52 , no. 1 , September 4, 2017, p. 166-181 , doi : 10.1177 / 0038038517726647 .