WillPowder VERSAWHIP 600K, Foaming Agent, Molecular Gastronomy and Modernist Cuisine, 1 LB by weight

Product Description

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

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