Versawhip: Difference between revisions
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|description=Versawhip is pure, enzymatically treated, soya protein which can be hydrated with water and whipped to make a foam | |||
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Versawhip is pure, enzymatically treated, soya protein which can be hydrated with water and whipped to make a foam. It can replace [[egg]]-albumin or [[gelatine]], and exhibit a synergistic effect in combination with [[egg]]-albumin or [[gelatine]]. It uses less powder than with [[egg]] white powder, foams are more stable, and has a better flavour release. It 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. It is often used in [[Molecular gastronomy|molecular gastronomy]]. | Versawhip is pure, enzymatically treated, soya protein which can be hydrated with water and whipped to make a foam. It can replace [[egg]]-albumin or [[gelatine]], and exhibit a synergistic effect in combination with [[egg]]-albumin or [[gelatine]]. It uses less powder than with [[egg]] white powder, foams are more stable, and has a better flavour release. It 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. It is often used in [[Molecular gastronomy|molecular gastronomy]]. | ||
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[[Category:Ingredients]] | [[Category:Ingredients]] | ||
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[[Category:Prepared foods]] | [[Category:Prepared foods]] | ||
[[Category:Store cupboard items]] | [[Category:Store cupboard items]] | ||
[[Category:Vitamins, minerals and supplements]] | [[Category:Vitamins, minerals and supplements]] | ||
{{CategoryLineIngredients}} | |||
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/versawhip|#versawhip]] [[Special:Search/egg|#egg]] [[Special:Search/gelatine|#gelatine]] [[Special:Search/preparedfoods|#preparedfoods]] [[Special:Search/storecupboarditems|#storecupboarditems]] [[Special:Search/moleculargastronomyingredients|#moleculargastronomyingredients]] [[Special:Search/moleculargastronomy|#moleculargastronomy]] | |||
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Latest revision as of 14:01, 3 October 2014
Versawhip is pure, enzymatically treated, soya protein which can be hydrated with water and whipped to make a foam. It can replace egg-albumin or gelatine, and exhibit a synergistic effect in combination with egg-albumin or gelatine. It uses less powder than with egg white powder, foams are more stable, and has a better flavour release. It 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. It is often used in molecular gastronomy.
Unfortunately, this product from the USA is not available in the UK.
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#versawhip #egg #gelatine #preparedfoods #storecupboarditems #moleculargastronomyingredients #moleculargastronomy