Organic Aquafaba

Aquafaba is the liquid left over after soaking or cooking legumes, most commonly chickpeas. It is a plant-based ingredient that can be used as a replacement for eggs in various recipes. The name "aquafaba" is derived from the Latin words "aqua" (water) and "faba" (bean).

Manufacturers use aquafaba as a vegan alternative to eggs, particularly in baking and desserts. It can act as a binder, emulsifier, and leavening agent, helping to create structure and texture in foods like meringues, mousses, and mayonnaise. It is often found in vegan dressings, baked goods, and sauces.

Aquafaba is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is primarily composed of water, protein, and carbohydrates, and is not associated with significant health concerns at typical consumption levels. International bodies like JECFA and EFSA have not specifically evaluated aquafaba as a distinct food additive, as it is a natural component of legumes.