Aquafaba, an egg substitute for food applications

Abstract

Animal source foods cause environmental damage, animal suffering, and health problems that plant foods can reduce. Pulses are a good choice because they have a low cost and high nutritional value. The liquid that results from cooking them, aquafaba, can be used to replace the egg in sauces, patisserie and bakery products. This study explains the chemical composition, physicochemical properties (electrical and rheological), and functional properties (emulsifiers, foaming and gelling agents) of aquafaba. The variables that determine its colloidal capacity and stability are outlined in Figure 1. When these are optimized, the aquafaba achieves properties similar to those of the egg. Some variables have been studied enough and we know how to optimize them, but others, such as the pH and the method of cooking legumes, need more research to establish their optimum values.