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Coined by US software engineer Goose Wohlt, from Latin aqua (water) +‎ faba (bean).


  • IPA(key): /ˌɑːkwəˈfɑːbə/, /ˌækwəˈfɑːbə/


aquafaba (uncountable)

  1. (cooking) The liquid left over from boiling chickpeas or similar beans, or from a can of chickpeas.
    • 2016 May 9, Jane Black, “Vegans Whip Up a Secret Weapon: Aquafaba”, in New York Times Magazine[1], Arthur Ochs Sulzberger Jr.:
      Chefs, both vegan and omnivore, are using aquafaba in everything from pancakes to purées. This month, Sir Kensington’s, a New York condiment company, is introducing the first commercial product using aquafaba, a vegan mayonnaise called Fabanaise.
    • 2016 July 15, Jackie Sobon, Vegan Bowl Attack!: More Than 100 One-Dish Meals Packed with Plant-Based Power[2], Fair Winds Press, →ISBN, page 184:
      To make the kiwi pistachio mousse: Put the aquafaba in the bowl of a stand mixer fitted with the whisk attachment and beat the liquid on medium speed until foamy. Raise the speed to high and beat until the mixture has expanded considerably and forms peaks, about 15 to 20 minutes.
    • 2018 October 3, Youn Young Shim; Rana Mustafa; Jianheng Shen; Kornsulee Ratanapariyanuch; Martin J. T. Reaney, “Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas”, in Journal of Visualized Experiments[3], volume 132, DOI:10.3791/56305, PMID 29553544:
      Aquafaba was recovered from 10 commercial canned chickpea products and correlations among aquafaba composition, density, viscosity and foaming properties were investigated. Proton NMR was used to characterize aquafaba composition before and after ultrafiltration through membranes with different molecular weight cut offs (MWCOs of 3, 10, or 50 kDa).

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