Versawhip is pure, enzymatically treated, soya protein which can be hydrated with water and whipped to make a foam. It can replace egg-albumin or gelatine, and exhibit a synergistic effect in combination with egg-albumin or gelatine. It uses less powder than with egg white powder, foams are more stable, and has a better flavour release. It can be used for cold or hot foams. Advantages include consistent foam quality without risk of over-beating, greater heat and acid tolerance, and reduced microbial risk. It is often used in molecular gastronomy.

Unfortunately, this product from the USA is not available in the UK.

Find recipes that contain 'Versawhip'

#versawhip #egg #gelatine #preparedfoods #storecupboarditems #moleculargastronomyingredients #moleculargastronomy