Can replace egg-albumin or gelatin. Use less product than w/egg white powder, foams are more stable, better flavor release. Â 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
- 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
