Aquafaba

Aquafaba's functionality stems from a complex mixture of carbohydrates, proteins, and saponins. The primary foaming agents are proteins (mainly albumins and globulins) that denature and form a stabilizing film at air-water interfaces, while saponins contribute to foam stability by reducing surface tension.² The liquid also contains soluble fiber, sugars, and small amounts of minerals, which affect viscosity and gelation. The exact composition varies with legume type, soaking, and cooking method; pressure-cooked chickpeas yield a more concentrated product than boiled ones.

Aquafaba is most famously used to make vegan meringues, macarons, and mousses, where it can be whipped to stiff peaks and baked or aerated. It also serves as an egg replacer in mayonnaise, where its emulsifying properties stabilize oil-water mixtures, and in baked goods as a binder and leavening agent. The replacement ratio is typically 1 tablespoon of aquafaba per egg yolk, 2 tablespoons per egg white, and 3 tablespoons per whole egg, though adjustments are often needed for optimal texture.³ Chefs have also used it to create foams, ice creams, and even cocktails, such as the aquafaba-based "Aqua Sour."

While the use of bean-cooking water as a thickener has roots in traditional cuisines, the modern aquafaba movement began in 2014 when French musician Joël Roessel posted videos of using chickpea brine to make meringue-like foam. In 2015, American software engineer Goose Wohlt coined the term "aquafaba" and launched a Facebook group that rapidly popularized the technique, leading to widespread adoption in vegan cooking. The name was chosen through a collaborative online vote, and the community subsequently conducted systematic tests on various legumes, finding that chickpeas and white beans perform best.

Beyond chickpeas, aquafaba can be made from other legumes such as lentils, peas, and soybeans, though their foaming capacity varies; for instance, soybean water produces a less stable foam. The liquid from canned chickpeas is often preferred for convenience, but homemade aquafaba can be concentrated by simmering to achieve similar results. Aquafaba has also found applications in molecular gastronomy, where it is used to create edible films and as a stabilizer in foams. Interestingly, research has shown that the pH of aquafaba affects its whipping ability, with slightly acidic conditions improving foam stability.⁴ Additionally, aquafaba is not limited to sweet applications; it can be used in savory dishes as a binder in veggie burgers or as a glaze.

Saponins

Naturally occurring compounds that foam when agitated, contributing to aquafaba's stability.

Meringue

A dessert made from whipped egg whites and sugar; aquafaba can replicate this.

Emulsification

The process of mixing two immiscible liquids, such as oil and water, into a stable mixture.