noun the viscous water in which legume seeds such as chickpeas have been cooked
Aquafaba is considered a healthy alternative to egg whites for individuals with dietary restrictions or preferences.
Aquafaba is used as a vegan substitute for egg whites in recipes such as meringues and mousses.
Aquafaba is studied for its ability to mimic the properties of egg whites in various food applications.
Aquafaba is a popular ingredient in plant-based cooking for its unique properties and versatility.
Aquafaba is being researched for its potential use as an ingredient in food product development.
Aquafaba is commonly used by chefs as a vegan alternative to egg whites in recipes such as meringues, mousses, and macarons.
Food scientists may use aquafaba in product development to create plant-based alternatives to traditional dairy or egg-based products.
Bakers often use aquafaba as an egg replacer in baked goods like cakes, cookies, and brownies to achieve the desired texture and structure.
Food bloggers may feature aquafaba recipes on their platforms to showcase its versatility and appeal to a vegan or plant-based audience.