Versawhip is a pure enzymatically treated soy protein, which can be hydrated with water and whipped to make a foam.
It can replace egg-albumen, or gelatin.
Use less product than egg white white powder.
Foams are more stable, and give better flavour release.
Can be used for cold or hot foams.
Advantages include consistent foam quality without risk of over beating, greater heat and acid tolerance, and reduced microbial risk.