WillPowder VERSAWHIP 600K, Foaming Agent, Molecular Gastronomy and Modernist Cuisine, 1 LB by weight

WillPowder VERSAWHIP 600K, Foaming Agent, Molecular Gastronomy and Modernist Cuisine, 1 LB by weight

• Can be hydrated with water and whipped to make a foam
• Can replace egg-albumin or gelatin
• Exhibit a synergistic effect in combination with egg-albumin or gelatin
• Consistent foam quality without risk of over-beating
• Greater heat and acid tolerance; reduced microbial risk

Can replace egg-albumin or gelatin. Use less product than w/egg white powder, foams are more stable, better flavor release.  Can use for cold or hot foams.