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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Aquafaba is the liquid from cooked legumes that can be whipped into a foam or used as an emulsifier, mimicking egg whites.
Origin: Middle Eastern (ancient) — Middle East
See full technique reference →Aquafaba contains soluble proteins (~1.5 %), starches (~0.8 %), sugars (~0.3 %) and salts (~0.5 %), which enable it to form stable foams when whipped. Heating to 70–80 °C denatures the proteins, increasing viscosity and improving emulsion stability. Overwhipping or excessive heat causes protein aggregation, leading to foam collapse and loss of emulsifying capacity.
Primary Reaction
Protein denaturation and foaming
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Key Variables