Soy Aquafaba (Aquasoy) in food production: A narrative review considering nutritional, technological, and sustainability aspects

Aquafaba is a viscous liquid produced by boiling legume seeds, commonly discarded but gaining attention for its culinary properties, including foaming, emulsifying, binding, gelling, and thickening. This increase in interest aligns with the growth of plant-based diets driven by environmental, health, and animal welfare concerns. While chickpea aquafaba is well known, soy aquafaba is also nutritionally valuable, though less studied. This review focuses on the characteristics of soy aquafaba in culinary applications, including its nutritional, functional, sensory, and sustainability aspects. Soy aquafaba helps reduce food waste and has a lower environmental impact than animal-based proteins. It demonstrates key properties of vegan egg white replacements, such as foaming and emulsification, which are influenced by cooking processes like the Maillard reaction. Additionally, soy aquafaba is a good source of protein, moderate in carbohydrates, and low in fat, enhancing the technological and sensory quality of foods. It also contains micronutrients such as calcium, iron, and zinc, as well as bioactive compounds like polyphenols and saponins, offering both functional and health benefits. Recent studies have further expanded its application to complex matrices such as vegan macarons, plant-based yogurts, and ice creams, demonstrating its versatility in culinary applications. Soy aquafaba emerges as a promising alternative in food preparation, providing essential nutrients and functional properties for various culinary applications.