How to Store and Freeze Aquafaba
Proper storage is essential to preserve the quality, safety, and functional properties of aquafaba. Whether you produce it in-house from chickpeas or receive it ready-to-use, understanding how to store and freeze aquafaba ensures consistent results and reduces waste.
This guide explains best practices for short-term refrigeration, long-term freezing, and safe handling in professional kitchens and production environments.
Shelf Life at Refrigerated Temperature
Fresh aquafaba is a perishable, protein-rich liquid. It should always be kept refrigerated to prevent microbial growth.
Storage guidelines:
- Store in clean, airtight containers
- Keep at ≤4 °C
- Use within 3–5 days for optimal performance
- Label with production date and weight for traceability
Signs of spoilage: off odour, visible bubbles (fermentation), or separation. Discard immediately if in doubt.
Chilling also improves foaming performance, as cold aquafaba whips faster and forms more stable foams.
Freezing Aquafaba for Long-Term Storage
For long-term preservation, freezing is the most effective method. Aquafaba freezes well without losing its functional properties.
Freezing method:
- Portion aquafaba into small containers or food-safe ice cube trays (e.g. 30 g or 50 g units)
- Freeze rapidly at −18 °C or lower
- Once frozen, transfer cubes to labelled freezer bags or sealed containers
- Store for up to 3 months
Thawing:
- Thaw overnight in the refrigerator at ≤4 °C
- Stir or homogenise gently after thawing to restore even texture
This approach allows easy portion control and avoids waste when only small amounts are needed.
Handling Tips for Professional Use
- Always work under hygienic conditions to avoid contamination
- Do not refreeze thawed aquafaba
- Check viscosity after thawing — if slightly thinner, reduce briefly over low heat to restore consistency
- Keep a log of production, freezing, and thawing dates to maintain full traceability
These practices are especially important for foodservice operations and manufacturers managing larger batch sizes.
Integration into Recipes
Frozen and thawed aquafaba performs the same as fresh aquafaba in most applications. It can be used directly in:
- Aquafaba meringues
- Chocolate mousse with aquafaba
- Aquafaba mayonnaise
- Or any other aquafaba recipes where precise functionality is required
Always make sure it is fully thawed and homogenised before whipping or emulsifying.
Key Takeaways
- Refrigerate aquafaba at ≤4 °C and use within 3–5 days
- Freeze in small portions for up to 3 months
- Thaw overnight and stir before use
- Never refreeze once thawed
- Maintain hygiene and traceability for consistent, safe production
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