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Aquafaba, or chickpea brine, is the liquid from canned chickpeas, used as an egg substitute because of its function as an emulsifier, leavening agent, and foaming agent.〔(【引用サイトリンク】url=http://aquafaba.com/science.html )〕 Vegan baker Goose Wohlt coined the term ''aquafaba'' ("bean liquid") to describe the liquid, which French chef Joël Roessel discovered could be used in recipes much like egg whites. Aquafaba has been used to create meringues, macarons, nougat and other products that normally require the use of eggs, making them suitable for vegans, lacto-vegetarians, and people with egg allergies.〔(【引用サイトリンク】url=https://www.facebook.com/groups/VeganMeringue )〕 There is currently no scientific consensus on the chemical properties of aquafaba and why it mimics egg whites so effectively.〔(【引用サイトリンク】url=http://aquafaba.com/science.html )〕 Seed proteins, including albumins and globulins, as well as soluble fibers, sugars, and glycosides have been proposed as contributing to the similarity. Aquafaba_vegan_colourful_macarons.jpg|Aquafaba French colourful macarons Aquafaba vegan lemon pie.jpg|Aquafaba lemon meringue pie == See also == *Egg substitute *Veganism *Vegetarian cuisine 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Aquafaba」の詳細全文を読む スポンサード リンク
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