Versawhip

Versawhip is used to create light, airy foams and stable whipped textures without the need for eggs or dairy. Derived from soy protein, the powder acts as an emulsifier and whipping agent, making it ideal for chefs who want precise control over their textures. It's especially helpful in recipes where traditional egg whites might break down or be too delicate; Versawhip creates foams that are not only light and fluffy but also hold their shape for longer periods of time.

Versawhip is a favorite among modernist chefs and mixologists looking to add dramatic flair and elegant textures to their creations. It’s perfect for crafting savory foams, stable meringues, or even vegan whipped toppings, and works beautifully with acidic and high-fat liquids, so you can whip up foams from everything from fruit juices to flavored oils. Just hydrate it in liquid, whip, and watch it transform into a cloud-like consistency.