Aquafaba is the cooking water of chickpeas that can be whisked to a foam. The plant-based viscous liquid is a common egg alternative and the size of the global aquafaba market is expected to reach £ 4.3 billion in three years time.

Here at the Quadram Institute, researchers in Dr Edwards’ group are analysing aquafaba to learn more about its properties to expand its potential use in plant-based foods.

Dr Peter Ryden who is working on the project explains more, “The aquafaba research project aims to create a more reliable legume-based ingredient to replace animal derived proteins in a wider range of food products and improve availability and affordability of sustainable vegan and plant-based food products.”

Positive impacts of pulses on our health and planet

Beans and chickpeas are pulses, which are seeds of legume plants. Pulses are a great source of nutrients . They contain vitamins and minerals such as iron, zinc, folate and magnesium. Plus, pulses are rich in fibre which encourages a healthy gut microbiome, along with being a source of plant-based protein.

As well as benefits to our health, pulses are a sustainable food source. Legumes can turn nitrogen in the air into their own fertiliser and help improve soil quality too.  By increasing our consumption of pulses, we can improve human and planetary health. Learning how to make the most of the legume cooking water is important to minimise waste during food production.

From marshmallows to mayonnaise; how aquafaba is used in foods

Aquafaba is a versatile food ingredient. It has foaming, emulsifying, binding, gelling, thickening and humectant (moisture retaining) properties. It can be used as a plant-based alternative to replace eggs in a range of food recipes.

Aquafaba’s foaming properties make it particularly useful for making vegan marshmallows and meringues.

Its emulsifying properties mean it can be used to make mayonnaise. An emulsion is a mix of two liquids, where one is dispersed in the other as small droplets.

Exploring the potential to harness aquafaba from other pulses to reduce food waste

Currently most aquafaba is made from chickpeas, as a byproduct from boiling or canning of chickpeas.

As aquafaba is a byproduct of industrial pulse processing, increasing its use can help to reduce food waste.

Dr Cathrina Edwards highlights, “So far aquafaba production has been limited to chickpeas, but there may be potential to obtain Aquafaba from other pulses too. We’re looking at other pulses grown in the UK.”

She continues, “This project aims to improve the extraction of functionally active components from pulses into Aquafaba, delivering a more consistent and standardised quality of Aquafaba.”

Understanding what makes a “good aquafaba”

The team are currently using new food structure analysis equipment at the Quadram Institute to study the biochemical and biophysical properties of Aquafaba.

Peter explains, “Aquafaba contains proteins, sugars called polysaccharides, soapy-like compounds called saponins and fatty acids. Compared to animal products like egg, in aquafaba there is much less protein, more water and more polysaccharides.”

By studying the biochemistry of aquafaba, the team hopes to widen the potential uses of the pulse-powered ingredient.

Cathrina concludes, “The outcome of the project will hopefully be more reliable legume-based ingredients to replace animal derived proteins in a wider range of food products. This can potentially help improve the availability and affordability of sustainable vegan and plant-based food products.”

• This project is funded through BBSRC