Not many research projects involve a kitchen, but that’s what University of Saskatchewan graduate student Yue He has been using to help develop a better egg replacement for making foods such as mayonnaise.
“I have realized how meaningful this project is to provide more food options for people with allergies and for those who love a vegan lifestyle or need to keep their cholesterol in check,” said He, a PhD biological engineering student.
Aquafaba, the leftover water from boiling chickpeas, becomes a fluffy foam when whisked and has been a trendy ingredient for replacing eggs in baked goods since its “discovery” in 2014. Before, aquafaba was simply discarded as waste with no economic value. But He’s research, part of her master’s degree, may change that.
“Our research is the first that is optimizing and standardizing the production of aquafaba so that it can be consistently reproduced as a food product with higher quality,” said He, who came from China in 2016.
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Image via University of Saskatchewan.