VegeWhip - Vegan egg white Potato whip - Plant based Potato Protein 200g

Potato protein isolate offers excellent 'texturizing value and is a perfect fit for your "allergen-free" formulations. Extracted from the potato

foaming, gelling, emulsifying, aerating agent

Vegewhip, which can replace the egg white, Perfect for making plant-based recipes such as cookies, macaron shells, sponge cakes, marshmallows, meringues, mayonnaise and more.

This Potato protein should be subjected to heat treatment. Heat treatments commonly used in food processing can be used.

How to replace 2 egg white (100gr)with Vegewhip?
11gr Vegewhip + 1.5gr  Xanthan Gum + 87.5gr Water -----------whip in medium -fast whip til stable

A vegan macarron shell

Proven applications include plant-based meat, dairy products and confectionery, gluten-free baked goods, and egg-free sauces and seasonings.

Comes in the form of a white to whitish powder Free of unpleasant odors

INGREDIENTS: Potato protein