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A soy protein sold by Kerry Bioscience that can replace egg whites or gelatin. Versawhip can aerate and stabilize foams to twice the volume of egg whites. The foams can be served hot or cold.
Foams non-fat liquids. Does not work on thick liquids, such as yogurt (even non-fat), honey, etc. Acids produce a reduction in volume.
Terra Spice
From Aki and Alex: 1.25% versawhip, 0.25% xanthan gum; shear into liquid, then beat with electric mixer. Can be re-whipped for service.