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The water used to cook chickpeas some how acts just like egg whites and whips beautifully, makes delicious mousse, ice cream, meringue, macroons and what not But in recent years, the market for egg white substitutes has evolved, encompassing flavorless products that promise less waste, no preparation and the absence of aquafaba's telltale funky odor The active ingredient in Fee Brothers Fee Foam, a bottled product first introduced in 1966, is a foaming agent known as Polysorbate 80 Aquafaba is the translucent liquid strained from a tin of chickpeas or leftover after cooking dried pulses Most commonly used as an egg white replacement in vegan bakes, it's now also being used in vegan mayonnaise, cheeses and butter 🤷 Why Aquafaba Vegan Egg White Substitute En Can aquafaba replace eggs