SOJAWHIP

Format: 300g
Code 40375
Standard code 39028
Packaging 6u
Hydrolyzed soya vegetable protein, maltodextrin and xanthan gum. Foaming and whipping effect.
Mode of use
Mix cold in the fat-free liquid base and disperse with strong agitation. To obtain a uniform and stable mounting it is convenient to do it with an automatic rod whipping machine. It can be used both cold and hot.
Dosage
1 - 5%
proteína de soja (sulfitos), maltodextrina, estabilizante: goma xantana (e415)
High solubility. High air retention capacity. Substitute for egg white or albumin binding capacity. Suitable for vegan, ovo-vegetarian and ovo-lacto vegetarian diets. No clotting capacity.
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Features
Properties
Elaborations
Features
Substitute for the egg white upright capacity
Sojawhip is an ideal product to replace egg white in various baking applications, with excellent solubility and air-holding capacity. It is suitable for vegan, ovo-vegetarian and ovo-lacto vegetarian diets. Its use is simple: it is mixed cold in a fat-free liquid base and shaken vigorously, preferably with an automatic mixer to obtain a stable mount. It works both hot and cold, and can be applied in any aqueous liquid, regardless of its pH.

Resistance to freezing

Media

Hydration

Hot and cold

Temperature resistance

Thermo-reversible

Application medium

Liquids

Properties Substitute in vegetable bakery

  • Substitute for egg white or albumin.
  • High air retention capacity.
  • Functionality in high pH range.
  • High solubility.
  • Suitable for vegan, ovo-vegetarian and ovo-lacto vegetarian diets.
Elaborations
Possible
Elaborations
It is ideal for creating light and stable meringues, providing an airy texture. In the preparation of sponge cakes and whipped doughs, it ensures uniform fluffiness and excellent air retention. It is also a versatile choice for preparing macarons with the perfect consistency, fluffy marshmallows, and smooth and creamy mousses. In addition, its ability to generate light foams.
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Frequently Asked Questions

Can Sojawhip be applied in liquids containing enzymes?
In liquids containing enzymes, these deactivate the mounting power and need to be deactivated by heat (70 ºC) before incorporating Sojawhip.
Does Sojawhip affect the taste of the preparations?
No, Sojawhip has a high solubility and does not modify the flavor of the preparations, it only provides its foaming and foaming capacity.
Can a preparation containing Sojawhip be frozen?
Sojawhip has a medium resistance to freezing, which makes it suitable for preparations that can be frozen, although a slight loss of structure may be observed after thawing.
What differentiates Sojawhip from egg whites?
Sojawhip has excellent air-holding capacity and is a direct substitute for egg white in recipes that require whipping, but unlike egg white, it has no coagulating capacity, making it ideal for foams and mousses, but not for recipes that rely on coagulation.

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