Versawhip

Pure enzymatically processed soy protein that can be hydrated with water and whipped to a foam. Can replace egg albumin or gelatin and has a synergistic effect in combination with egg white or gelatin. Its use results in more stable foams both cold and hot. Allows to obtain homogeneous foams with a better tolerance to acid and reduction of microbial risks.

Natural ingredient, it can be used to produce cold and hot foams.