Aquafaba
Aquafaba: The Versatile Plant-Based Substitute
Aquafaba, often referred to as "chickpea water," is the thick liquid extracted from cooked chickpeas or other legumes. It has become a popular plant-based alternative to egg whites, thanks to its ability to mimic their properties, such as foaming, binding, and emulsifying, making it a valuable ingredient in vegan and allergy-friendly recipes.
Aquafaba is a remarkable byproduct of cooking chickpeas, known for its ability to replicate the texture and properties of egg whites. Its natural viscosity allows it to be whipped into stiff peaks, making it ideal for use in meringues, macarons, and other baked goods that traditionally require egg whites. Aquafaba also serves as a binding agent in recipes like veggie burgers and can be used as an emulsifier in dressings, sauces, and mayonnaises. Its neutral flavour ensures that it doesn’t overpower the taste of dishes, making it an excellent substitute in both savoury and sweet recipes. As a sustainable, plant-based ingredient, aquafaba is also a great option for individuals following vegan or egg-free diets.
Applications
Get in touch with our experts
Whether you’re looking for flavour, colour, or ingredient expertise, we’ve got you covered. Contact us today to discover how we can collaborate to make your products stand out!