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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
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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.

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Product Review

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.

  • 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

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