Aquafaba

Aquafaba is the liquid drained from cooked chickpeas or other legumes. This starchy water is a byproduct of the canning process, and it has a viscous, slightly foamy texture. It is a popular ingredient in vegan cooking as a substitute for eggs.

Manufacturers use aquafaba as an emulsifier, binder, and leavening agent. Its ability to whip and hold air makes it ideal for creating meringues, mousses, and baked goods like cakes and macarons. It is also used in vegan mayonnaise and other sauces to provide a smooth texture.

Aquafaba is not classified as a food additive in the UK and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is primarily composed of water, carbohydrates, and small amounts of protein. As a food ingredient, it is generally consumed in small quantities as part of a meal, and no specific health concerns are associated with its typical consumption. Regulatory bodies have not set specific intake limits for aquafaba.