Versawhip: Difference between revisions

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