OvoFree Mousse is made entirely from plant-based proteins and fibers. With natural foaming and emulsifying abilities, it can partially or fully replace liquid egg whites in recipes such as mousses and meringues. It performs reliably in both French and Italian meringue preparations. It can also substitute for the thickening effects of gelatin or cream. OvoFree Mousse is freeze-resistant and works perfectly in cold applications. To use, simply reconstitute with water. For best results, hydrate at 5–7% concentration (50–70 g of powder mixed with 930–950 g of water).