Aquafaba is the designation of the liquid obtained as a result of cooking legumes, mainly chickpeas. Due to its properties, it is used as a vegan substitute for egg white in the production of strong whipped foam. The name is derived from the Latin words for water - aqua and beans - faba. Due to its application possibilities, it is of great importance primarily in vegan cooking and for people with allergies to chicken eggs.

In the case of using aquafaba, there is no risk of contracting salmonella, as it happens with raw eggs, as well as products such as mayonnaise with aquafaba can be eaten without fear, even after a few hours of storage not in a chilled form.