FEATURES
Stable aeration in all types of vegan products.
In powder form, almost neutral flavor.
Applications
Creation of vegan meringues, hot and cold foams, sponge cakes and mousses, marshmallow, soufflé, …
In synergy with CustC, we obtain a perfectly stable meringue and an ideal substitute for egg white (using 50 g / L of CustC and 30 g / L of VegWP).
It does not tolerate very acidic bases (minimum pH=5) and is not recommended for direct use with fat and alcohol, although once the meringue has been assembled it can accept small quantities of these.
In the recommended dosage rates (10 – 40 gr / Kg), it is perfect to emulsify and aerate. At a dose of 20 gr / Kg, it enables to get the perfect aeration in meringues and mousses. It is also interesting to increase the ratio up to around 80 gr / Kg for the elaboration of cakes, both light and heavy.
Curiosities
VegWP, besides being a very good foaming agent, has incredible gelling and emulsifying properties. It is therefore an excellent substitute for egg for these functions as well, ideal in synergy with Natem or Leci .
In all cases (sauces, mayonnaise, meringues, sponge cakes…), we recommend adding to the liquid with strong stirring for complete hydration.
Dosage
10 – 40 gr / Kg
