Chef at 14:01, 3 October 2014

2014-10-03T14:01:49Z

New page

{{#seo:
|title=Versawhip: Cooking Wiki
|titlemode=replace
|keywords=#versawhip #egg #gelatine #preparedfoods #storecupboarditems #moleculargastronomyingredients #moleculargastronomy
|hashtagrev=12032020
|description=Versawhip is pure, enzymatically treated, soya protein which can be hydrated with water and whipped to make a foam
}}


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|molecular gastronomy]].

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

[[Category:Ingredients]]
[[Category:Molecular gastronomy ingredients]]
[[Category:Prepared foods]]
[[Category:Store cupboard items]]
[[Category:Vitamins, minerals and supplements]]
{{CategoryLineIngredients}}

<code 'hashtagrev:12032020'>[[Special:Search/versawhip|#versawhip]] [[Special:Search/egg|#egg]] [[Special:Search/gelatine|#gelatine]] [[Special:Search/preparedfoods|#preparedfoods]] [[Special:Search/storecupboarditems|#storecupboarditems]] [[Special:Search/moleculargastronomyingredients|#moleculargastronomyingredients]] [[Special:Search/moleculargastronomy|#moleculargastronomy]]
</code>

Versawhip - Revision history

Chef at 14:01, 3 October 2014