Aquafaba: A Multifunctional Ingredient in Food Production

Abstract

: Recently, demand of consumers for plant-based foods to replace meat, egg, and dairy products by mimicking their structure with alternatives in many food applications has grown sig-nificantly. This tendency is driven by many reasons mainly comprised of allergenicity, different dietary preferences of consumers, and sustainability issues. In this regard, aquafaba has a great potential to meet these requests/needs with its multi functionalities (foaming, emulsifying, gelling, and/or thickening, the ability/capacity of water-, and oil absorption/holding). In this regard, aquafaba takes place in general egg and/or fat replacer, and alternative to emulsifier and gelling agents mainly in baked goods, confectionery/desserts, and mayonnaise.