February 5, 2020
12 Noon -1:00 p.m. (CST/ Chicago, USA Time)
Aquafaba—the thick, clear liquid that results from cooking chickpeas in water—has grown rapidly in popularity and is extensively used by the vegan community to replace eggs in many food products because of its foaming and emulsifying properties. Martin Reaney, Professor, and Rana Mustafa, Professional Research Associate, from the Univ. of Saskatchewan will discuss the chemical composition, functional properties and applications of Aquafaba.