Sojawhip is a blend of hydrolysed soy vegetable protein, maltodextrin and xanthan gum designed to provide foaming and whipping properties. It is an ideal egg white substitute for a wide range of pastry and bakery applications, offering excellent solubility and strong air-retention capacity. Suitable for vegan, ovo-vegetarian and ovo-lacto vegetarian diets, it performs effectively in both hot and cold preparations and can be used in any aqueous liquid regardless of pH.
Use
Ideal for creating light and stable meringues with airy textures. It is also suitable for sponge cakes, whipped doughs, macarons, marshmallows, mousses and light foams, providing excellent volume, stability and air retention.
Mix cold into a fat-free liquid base and disperse using strong agitation. For optimal and stable whipping, use an automatic whisk or whipping machine. Suitable for both hot and cold applications.
Technical
Sosa Ref: 40375
Function: Emulsifies, aerates
Format: Fine beige powder
Dosage: 1–5%
Properties: Thermoreversible, water-based medium, freezable
Allergens: Soy
Dietary: Vegan
Ingredients: Hydrolysed soy protein, maltodextrin, xanthan gum
Storage: Store sealed in a cool, dry place away from humidity and light
