Versawhip 600K 150 g Texturestar
The term "Versawhip" usually refers to Versawhip 600K, a proprietary modified soy protein used to replace egg whites or gelatin in foam recipes. It's pure enzymatically treated soy protein which can be hydrated with water and whipped to make a foam. Use less product than with egg white powder, foams are more stable, better flavor release. Can use for cold or hot foams. Advantages include consistent foam quality without risk of over-beating, greater heat and acid tolerance, and reduced microbial risk.
Enzyme modified soy protein
- EXCELLENT FOAMING & WHIPPING AGENT – Advantages include a consistent foam quality without risk of over-beating (it can’t be over-whipped), with greater heat and acid tolerance. Versawhip can be used for both cold or hot foams.
- SMALL AMOUNT GOES A LONG WAY – Use less product than you would use with egg white powder. Foams created are more stable, with better flavor release. Turn liquid maple syrup into a fluffy delicious icing, make vegan marshmallows or marshmallow cream
- 100% FOOD GRADE – Made from 100% modified soy protein, you can rest assured you’re getting a high quality & pure product. Cheap industrial grade products are often not meant for human consumption
- VEGAN FRIENDLY – As this product is derived from soy beans, it is compatible with almost all alternative diets. The perfect alternative for those wanting to get creative in the kitchen without being limited by ingredients with animal products.
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