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| [[Image:{{PAGENAME}}.jpg|300px|thumb|right|Image title]]
| | <!-- seo --> |
| <GoogleBanner></GoogleBanner> | | {{#seo: |
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| | |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 |
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| | <!-- /seo --> |
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| 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]]. | | 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]]. |
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| | Unfortunately, this product from the USA is not available in the UK. |
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| [[Category:Ingredients]] | | [[Category:Ingredients]] |
| [[Category:Beverages]] | | [[Category:Molecular gastronomy ingredients]] |
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| <!--main-->[[Category:Finnish and Swedish cheeses]]
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| <!--main-->[[Category:Norwegian cheeses]]
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| <!--main-->[[Category:Swiss cheeses]]
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| [[Category:Herbs]]
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| [[Category:Prepared foods]] | | [[Category:Prepared foods]] |
| [[Category:Meat]]
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| [[Category:Spices]]
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| [[Category:Store cupboard items]] | | [[Category:Store cupboard items]] |
| [[Category:Vegetables]]
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| [[Category:Vitamins, minerals and supplements]] | | [[Category:Vitamins, minerals and supplements]] |
| | {{CategoryLineIngredients}} |
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| | <!-- footer hashtags --><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><!-- /footer hashtags --> |
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.