In emulsified drinks, aquafaba can substitute for which emulsifier?

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Multiple Choice

In emulsified drinks, aquafaba can substitute for which emulsifier?

Aquafaba behaves like egg white in emulsified drinks, providing proteins and other compounds that stabilize emulsions and create a stable foam. That egg-white–like foaming and emulsifying action lets aquafaba stand in for egg white in cocktails and beverages that rely on a smooth, held-together emulsion. Sugar and salt don’t act as emulsifiers, and lecithin is a different type of emulsifier with distinct properties, so the best substitute here is egg white.

Aquafaba behaves like egg white in emulsified drinks, providing proteins and other compounds that stabilize emulsions and create a stable foam. That egg-white–like foaming and emulsifying action lets aquafaba stand in for egg white in cocktails and beverages that rely on a smooth, held-together emulsion. Sugar and salt don’t act as emulsifiers, and lecithin is a different type of emulsifier with distinct properties, so the best substitute here is egg white.

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