Versawhip 620K

Cuisine-Tech’s Versawhip is an excellent high performance whipping protein used to achieve aeration, emulsification, & texture modification. Derived from soy protein, it works similarly to egg whites or gelatin to stabilize foams - especially whipped ones. It has greater strength than egg whites & greater temperature range then gelatin, allowing it to be used for hot or cold foams. Combine it with Xanthan gum for more stable foams. Store for several days and re-whip as needed!