Aquafaba, a liquid from the cooking of chickpeas, has technological properties that have been increasingly used in the food sector, such as emulsifying, foaming, and gelling properties. Its application occurs mainly in mayonnaise and meringues, replacing the egg. This study aims to carry out the technological prospection of aquafaba through the study of patents in national and international databases, seeking to assess current and future market demand, and thus gather relevant information that allows attracting the interest of the food industry to the use of this new functional and sustainable food. Few related patents are reported, and they are concentrated in a few countries, indicating a promising way of exploring this product.