Versawhip 600K Modified Soy Protein

Versawhip is a great product to make stable foams with better flavor release. Versawhip can make hot or cold foams with virtually any juice or liquid. Versawhip can replace egg-albumin or gelatin but also has good synergies with these two ingredients. Compared to egg white foams, Versawhip produces more consistent results without risks of over-whipping, offers greater heat and acid tolerance and reduced microbial risk. Modernist chefs also use Versawhip in combination with egg white powder and Xanthan gum to make airs with large bubbles. Versawhip 600K is a vegan product so it is great for making vegan meringues, macaroons and foams.