Related Experiment Video
Updated: Aug 9, 2025

Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas
Published on: February 10, 2018
Evaluation of Processing Conditions and Hydrocolloid Addition on Functional Properties of Aquafaba
Kaelyn Crawford1, Catrin Tyl2, William Kerr1
1Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA.
Abstract:
Aquafaba, the cooking water from chickpeas, could replace animal-derived ingredients such as egg whites in systems that require the stabilization of an oil or gas phase. However, little is known about how processing methods and additives affect its functional properties. In this study, aquafaba was prepared via boiling or pressure-cooking at water-to-seed (WSR) ratios of 5:1, 4:1 and 3:1. The effects of preparation method and pH adjustment on viscosity, protein content, solubility and profile were evaluated. Samples were further analyzed for foaming capacity/stability (FC/FS) and emulsifying activity/stability index (EAI/ESI). Foams were also prepared in combination with xanthan gum or hydroxypropyl methylcellulose (HPMC). Solubility was lowest near pH 4 and not affected by cooking method and protein profile was not affected by method or ratio. Samples with pH 3 had high EAI and FS, but low ESI and FC. WSR did not significantly affect interfacial properties. Xanthan gum had a greater effect than HPMC on viscosity and prevented foam liquid drainage for 24 h. While the preparation method affects aquafaba properties, subsequent pH adjustment is of greater relevance for interfacial properties. Foam volumes can be maximized and foam drainage limited by appropriate choice of hydrocolloids and addition levels.
Related Concept Videos
Factors Affecting Workability
Colloids
Additives and Fillers in Concrete
The...
Moisture Content and Bulking of Aggregate
When aggregates are exposed to rain or sit in stockpiles, they absorb moisture, which must be...
Porosity and Absorption of Aggregate
When all pores in an aggregate are filled with water, the aggregate is considered saturated and surface-dry. If left in dry air, water will evaporate until the...
Aqueous Solutions and Heats of Hydration
When ionic compounds dissolve in water, the ions in the solid separate and disperse uniformly throughout the solution because water molecules surround and solvate the ions, reducing the strong electrostatic forces between them. This process...

