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<h1 id="firstHeading" class="firstHeading mw-first-heading"><span class="mw-page-title-main">Aquafaba</span></h1>
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<p>Das oder die <b>Aquafaba</b> (von <a href="Latein" title="Latein">lat.</a> <i>aqua</i> „Wasser“ und <i>faba</i> „Bohne“) ist das dickflüssige Kochwasser von <a href="Kichererbse" title="Kichererbse">Kichererbsen</a>, <a href="Bohne" title="Bohne">Bohnen</a> und anderen <a href="H%C3%BClsenfrucht" title="Hülsenfrucht">Hülsenfrüchten</a>.<sup id="cite_ref-:0_1-0" class="reference"><a href="#cite_note-:0-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> Durch die hohe Temperatur beim Kochen wird die <a href="St%C3%A4rke" title="Stärke">Stärke</a> der Hülsenfrüchte geliert, während lösliche <a href="Proteine" class="mw-redirect" title="Proteine">Proteine</a> und andere Stoffe in das Kochwasser übergehen. Aquafaba lässt sich ähnlich wie <a href="Eiklar" title="Eiklar">Eiklar</a> aufschlagen zu einer schaumigen, luftigen Konsistenz ähnlich wie <a href="Eischnee" title="Eischnee">Eischnee</a>, weshalb es in der <a href="Veganismus" title="Veganismus">veganen</a> Küche als Ersatz dafür verwendet wird.
</p><p>Aufgrund seiner Eigenschaften als <a href="Emulgator" title="Emulgator">Emulgator</a>, <a href="Backtriebmittel" class="mw-redirect" title="Backtriebmittel">Backtriebmittel</a> und <a href="Aufschlagmittel" title="Aufschlagmittel">Aufschlagmittel</a> wird Aquafaba als <a href="Ei-Ersatz" title="Ei-Ersatz">Eiklar-Ersatz</a> für <a href="Eischnee" title="Eischnee">Eischnee</a> zur Herstellung von <a href="Baiser" title="Baiser">Baiser</a>, <a href="Makrone" class="mw-redirect" title="Makrone">Makronen</a>, <a href="Nougat" title="Nougat">Nougat</a> und anderen Produkten verwendet und hat damit speziell für Menschen mit <a href="H%C3%BChnereiwei%C3%9Fallergie" title="Hühnereiweißallergie">Hühnereiweißallergie</a> sowie in der <a href="Veganismus" title="Veganismus">veganen</a> Küche Bedeutung erlangt.<sup id="cite_ref-:0_1-1" class="reference"><a href="#cite_note-:0-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-2" class="reference"><a href="#cite_note-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup>
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<div class="mw-heading mw-heading2"><h2 id="Weblinks">Weblinks</h2></div>
<div class="sisterproject" style="margin:0.1em 0 0 0;"><div class="noresize noviewer" style="display:inline-block; line-height:10px; min-width:1.6em; text-align:center;" aria-hidden="true" role="presentation"><span class="mw-default-size" typeof="mw:File"><span title="Commons"></span></span></div><b><span class=""><a class="external text" href="https://commons.wikimedia.org/wiki/Category:Aquafaba?uselang=de"><span lang="en">Commons</span>: Aquafaba</a></span></b> – Sammlung von Bildern</div>
<ul><li><a rel="nofollow" class="external text" href="https://vegan-forum.de/viewtopic.php?t=8360">Aquafaba</a> im <i>Vegan-Forum</i> (deutsch)</li></ul>
<div class="mw-heading mw-heading2"><h2 id="Einzelnachweise">Einzelnachweise</h2></div>
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<li id="cite_note-:0-1"><span class="mw-cite-backlink">↑ <sup><a href="#cite_ref-:0_1-0">a</a></sup> <sup><a href="#cite_ref-:0_1-1">b</a></sup></span> <span class="reference-text">Youn Young Shim, Rana Mustafa, Jianheng Shen, Kornsulee Ratanapariyanuch, Martin J. T. Reaney: <cite style="font-style:italic">Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas</cite>. In: <cite style="font-style:italic"><a href="Journal_of_Visualized_Experiments" title="Journal of Visualized Experiments">Journal of Visualized Experiments</a></cite>. <span style="white-space:nowrap">Nr.<span style="display:inline-block;width:.2em"> </span>132</span>, 10. Februar 2018, <a href="Internationale_Standardnummer_f%C3%BCr_fortlaufende_Sammelwerke" title="Internationale Standardnummer für fortlaufende Sammelwerke">ISSN</a> <span style="white-space:nowrap"><a rel="nofollow" class="external text" href="https://zdb-katalog.de/list.xhtml?t=iss%3D%221940-087X%22&key=cql">1940-087X</a></span>, <a href="Digital_Object_Identifier" title="Digital Object Identifier">doi</a>:<span class="uri-handle" style="white-space:nowrap"><a rel="nofollow" class="external text" href="https://doi.org/10.3791/56305">10.3791/56305</a></span>.<span class="Z3988" title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rfr_id=info:sid/de.wikipedia.org:Aquafaba&rft.atitle=Composition+and+Properties+of+Aquafaba%3A+Water+Recovered+from+Commercially+Canned+Chickpeas&rft.au=Youn+Young+Shim%2C+Rana+Mustafa%2C+Jianheng+Shen%2C+...&rft.date=2018-02-10&rft.doi=10.3791%2F56305&rft.genre=journal&rft.issn=1940-087X&rft.issue=132&rft.jtitle=Journal+of+Visualized+Experiments" style="display:none"> </span></span>
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<li id="cite_note-2"><span class="mw-cite-backlink"><a href="#cite_ref-2">↑</a></span> <span class="reference-text">Sophie E. Stantiall, Kylie J. Dale, Faith S. Calizo, Luca Serventi: <cite style="font-style:italic">Application of pulses cooking water as functional ingredients: the foaming and gelling abilities</cite>. In: <cite style="font-style:italic"><a href="European_Food_Research_and_Technology" class="mw-redirect" title="European Food Research and Technology">European Food Research and Technology</a></cite>. <span style="white-space:nowrap">Band<span style="display:inline-block;width:.2em"> </span>244</span>, <span style="white-space:nowrap">Nr.<span style="display:inline-block;width:.2em"> </span>1</span>, 1. Januar 2018, <a href="Internationale_Standardnummer_f%C3%BCr_fortlaufende_Sammelwerke" title="Internationale Standardnummer für fortlaufende Sammelwerke">ISSN</a> <span style="white-space:nowrap"><a rel="nofollow" class="external text" href="https://zdb-katalog.de/list.xhtml?t=iss%3D%221438-2377%22&key=cql">1438-2377</a></span>, <span style="white-space:nowrap">S.<span style="display:inline-block;width:.2em"> </span>97–104</span>, <a href="Digital_Object_Identifier" title="Digital Object Identifier">doi</a>:<span class="uri-handle" style="white-space:nowrap"><a rel="nofollow" class="external text" href="https://doi.org/10.1007/s00217-017-2943-x">10.1007/s00217-017-2943-x</a></span>.<span class="Z3988" title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rfr_id=info:sid/de.wikipedia.org:Aquafaba&rft.atitle=Application+of+pulses+cooking+water+as+functional+ingredients%3A+the+foaming+and+gelling+abilities&rft.au=Sophie+E.+Stantiall%2C+Kylie+J.+Dale%2C+Faith+S.+Calizo%2C+...&rft.date=2018-01-01&rft.doi=10.1007%2Fs00217-017-2943-x&rft.genre=journal&rft.issn=1438-2377&rft.issue=1&rft.jtitle=European+Food+Research+and+Technology&rft.pages=97-104&rft.volume=244" style="display:none"> </span></span>
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