SOJAWHIP

Format: 300g
Code 40375
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%
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.
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.

Freezability

Activation temperature

Hot and cold

Temperature resistance

Thermo-reversible

For use in

Elaborations
Possible
Elaborations
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