Aquafaba: a novel solution for low-fat ice cream production

Aquafaba is a by-product of chickpea processing that, when whipped, exhibits foaming, emulsifying, and gelling properties. These characteristics make it an innovative and promising ingredient for replacing cream in ice cream formulations. This paper presents the results of a study that explored for the first time the use of whipped aquafaba, both alone and in combination with whey protein isolate, to produce low-fat coffee ice cream, replacing cream by 50% (L50) and 80% (L80). The results showed that the ice cream with 50% cream replacement had sensory characteristics very similar to those of the control full-fat ice cream (i.e., without cream substitutes), with a 25% reduction in total calories. In the case of 80% replacement, although the calorie reduction was greater, more pronounced sensory differences were observed, such as increased hardness and the presence of ice crystals. The combination of whipped aquafaba and whey protein isolate (1:1) provided the ice cream with balanced sensory properties, leading to the release of pyrazines, compounds responsible for the coffee aroma, similar to that found in full-fat control ice cream. Thanks to its foaming properties, aquafaba increased the ice cream’s overrun, meaning the amount of air incorporated during production, improving its structure and providing a lighter texture. However, this effect was more evident in formulations such as L50 (50% cream replacement), where the proper balance between aquafaba and the other ingredients ensured good structural stability. In contrast, in formulations with higher cream replacement (80%), the reduction in both fat and solid fractions compromised the structure, leading to a decrease in overrun and a subsequent decline in sensory quality. The results of this study demonstrated that aquafaba is a valid ingredient for producing healthier, low-fat ice cream while still providing satisfactory sensory properties. In addition to meeting the growing consumer demand for healthier products, the use of aquafaba offers a sustainable solution for the food industry, allowing the valorisation of a by-product that would otherwise be discarded, thus contributing to environmental sustainability.