Technological prospection of aquafaba: a study of patent applications and trends in the food market

Abstract

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.

Goat milk concentrated by nanofiltration: flow decline modeling and characterization

“…In this sense, modeling is warranted to quantify the flux decline during concentration that allows the prediction of process behavior (Balyan & Sarkar, 2018). The flow decline modeling and characterization of goat milk by nanofiltration process study is of fundamental importance in the innovation process, as it helps in the efficient technological processes, optimizing time in the development of new products, and according to Silva et al (2023) with greater assertiveness in the execution and the use of this process by the dairy industry.…”

Aquafaba from lentils (Lens culinaris) and common beans (Phaseolus vulgaris): a study of cooking variables and drying process on the techno‐functional and microstructural properties

“…According to Stantiall et al (2018), aquafaba has great applicability and sensory results compared to eggs, in food products. For this reason, its application has been increasing in many groups with different dietary requirements (Silva et al, 2023). Most of the literature on this subject is focused on chickpea cooking water and generally using the residual product obtained from commercial cans (Stantiall et al, 2018;He et al, 2021a;Tufaro & Cappa, 2023).…”