'Versawhip' 600k is a modified soy protein, can be hydrated with water and whipped to create more stable foams.
Have better flavor release and consistent quality without risk of over-beating, greater heat and acid tolerance, and reduced microbial risk. It can be used for hot or cold foams. Can replace egg-albumin or gelatin and exhibit a synergistic effect in combination with egg-albumin or gelatin.
Usage: 0.5-2% for most applications.
For a thick, fine textured foam, use 1% Versawhip with 0.15% Xanthan Gum.