Versawhip 600K
'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.
Product Information
Product Information
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Shipping & Returns
Versawhip 600K
Versawhip 600K
'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.
Original: $9.99
-65%$9.99
$3.50Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
'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.
