Hmmmm ... aquafaba (aquafava) has gone high tech. Fabumin is a substitute for egg albumin.

[eppur_se_muova]

Albumin substitute developed from legume wastewater: ‘Just like egg protein, it binds, emulsifies, and foams’

28-Jun-2022 by Flora Southey

Israeli start-up Fabumin has developed a cost-competitive, vegan alternative to egg protein from legume wastewater. FoodNavigator hears how.

https://www.foodnavigator.com/Article/2022/06/28/albumin-substitute-developed-from-legume-wastewater-just-like-egg-protein-it-binds-emulsifies-and-foams/

I was looking for a way to substitute for eggs in really egg-rich recipes and came across this. The Web site has some tight-assed copyright restrictions beyond the usual DU rules.

A little concerned that they've been in business since '19 and I've never heard of them. Could be because they aim at the commercial/processed foods market, not direct-to-consumer market. Still, given the deregulation-born egg "crisis", you'd think they'd be booming.

Planning to try some experiments soon.




ETA: More recent developments: https://www.foodingredientsfirst.com/news/fabumin-tackles-egg-industry-challenges-with-functional-and-affordable-aquafaba-based-substitute.html

[mikeysnot]

1. We save our water from canned

Garbanzos for many vegi vegan recipes..

[buzzycrumbhunger]

2. You can use the AF from *any* beans!

I’ve made meringues using the AF from freakin’ black beans!

[mitch96]

3. Just so long as "Fabumin" is not loaded with salt/oil/sugar and chemicals I'm ok with it. Till then I'll just keep

using the bean water out of the can... I know THAT works and it does not have any junk in it..
m