Versawhip

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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.