What is Aquafaba?

 Due to its gel-forming, emulsion and foam-forming properties, Aquafaban has been started to be used in many foods. The composition of Aquafaban is affected by factors such as temperature, pH, legumes/water ratio, pressure. Aquafaba consists of approximately 92-95% water and the remaining components are carbohydrates such as sugar, soluble and insoluble fiber, low-molecular proteins, and a foaming component called saponin.
Due to all these properties, Aquafaba has recently been used in bakery products, confectionery and foods such as mayonnaise.

Source: Yue He, Y. He, Venkatesh Meda, V. Meda, Martin J.T. Reaney, M. J.T. Reaney, & Rana Mustafa, R. Mustafa. (0000). Aquafaba, a new plant-based rheological additive for food applications. Trends in food science & technology, 11, 27-42.