Aquafaba: A Multifunctional Ingredient in Food Production
Recently, the demand of consumers for plant-based foods to replace meat, egg, and dairy products by mimicking their structure with alternatives in many food applications has grown significantly. This tendency is driven by many reasons mainly comprised of allergenicity, different dietary preferences...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-09-01
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| Series: | Biology and Life Sciences Forum |
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| Online Access: | https://www.mdpi.com/2673-9976/18/1/24 |
| _version_ | 1797613113310183424 |
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| author | Gamze Nil Yazici Tansu Taspinar Mehmet Sertac Ozer |
| author_facet | Gamze Nil Yazici Tansu Taspinar Mehmet Sertac Ozer |
| author_sort | Gamze Nil Yazici |
| collection | DOAJ |
| description | Recently, the demand of consumers for plant-based foods to replace meat, egg, and dairy products by mimicking their structure with alternatives in many food applications has grown significantly. This tendency is driven by many reasons mainly comprised of allergenicity, different dietary preferences of consumers, and sustainability issues. In this regard, aquafaba has great potential for meeting these requests/needs due to its multi-functionality (foaming, emulsifying, gelling, and/or thickening, and the ability/capacity of water- and oil absorption/holding). In this regard, aquafaba generally serves as an egg and/or fat replacer, and an alternative to emulsifiers and gelling agents mainly in baked goods, confectionery/desserts, and mayonnaise. |
| first_indexed | 2024-03-11T06:51:21Z |
| format | Article |
| id | doaj.art-3083716e6a2b44b3b6472d0d6aaf1886 |
| institution | Directory Open Access Journal |
| issn | 2673-9976 |
| language | English |
| last_indexed | 2024-03-11T06:51:21Z |
| publishDate | 2022-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Biology and Life Sciences Forum |
| spelling | doaj.art-3083716e6a2b44b3b6472d0d6aaf18862023-11-17T09:56:18ZengMDPI AGBiology and Life Sciences Forum2673-99762022-09-011812410.3390/Foods2022-13004Aquafaba: A Multifunctional Ingredient in Food ProductionGamze Nil Yazici0Tansu Taspinar1Mehmet Sertac Ozer2Department of Food Engineering, Faculty of Engineering, Cukurova University, 01330 Adana, TurkeyDepartment of Food Engineering, Faculty of Engineering, Cukurova University, 01330 Adana, TurkeyDepartment of Food Engineering, Faculty of Engineering, Cukurova University, 01330 Adana, TurkeyRecently, the demand of consumers for plant-based foods to replace meat, egg, and dairy products by mimicking their structure with alternatives in many food applications has grown significantly. This tendency is driven by many reasons mainly comprised of allergenicity, different dietary preferences of consumers, and sustainability issues. In this regard, aquafaba has great potential for meeting these requests/needs due to its multi-functionality (foaming, emulsifying, gelling, and/or thickening, and the ability/capacity of water- and oil absorption/holding). In this regard, aquafaba generally serves as an egg and/or fat replacer, and an alternative to emulsifiers and gelling agents mainly in baked goods, confectionery/desserts, and mayonnaise.https://www.mdpi.com/2673-9976/18/1/24aquafabaclean labelpulse cooking wateregg replaceremulsifierfat replacer |
| spellingShingle | Gamze Nil Yazici Tansu Taspinar Mehmet Sertac Ozer Aquafaba: A Multifunctional Ingredient in Food Production Biology and Life Sciences Forum aquafaba clean label pulse cooking water egg replacer emulsifier fat replacer |
| title | Aquafaba: A Multifunctional Ingredient in Food Production |
| title_full | Aquafaba: A Multifunctional Ingredient in Food Production |
| title_fullStr | Aquafaba: A Multifunctional Ingredient in Food Production |
| title_full_unstemmed | Aquafaba: A Multifunctional Ingredient in Food Production |
| title_short | Aquafaba: A Multifunctional Ingredient in Food Production |
| title_sort | aquafaba a multifunctional ingredient in food production |
| topic | aquafaba clean label pulse cooking water egg replacer emulsifier fat replacer |
| url | https://www.mdpi.com/2673-9976/18/1/24 |
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