Aquafaba (AF) is an innovative ingredient that has aroused great interest in the world of gastronomy in recent years. Aquafaba, which is the name generally given to the boiling water of legumes, can be used as an egg substitute thanks to its structural properties such as gelling, thickening and emulsification. Aquafaba, which is the boiling water of boiled beans and chickpeas, is usually thrown away. It is now widely used by many people as an egg replacer that adds texture to food products such as mayonnaise, puddings, ice cream and baked goods. The fact that it can be consumed by both vegans and vegetarians, as well as being used in special nutritional techniques, shows that aquafaba is a sustainable product, as it can be used instead of eggs.
In this section, we will discuss what aquafaba is, its discovery and popularity, as well as its importance in gastronomy.