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Versawhip-600K / Soy Protein Modified


Product Description

A natural ingredient based on proteins of dairy or vegetable origin. It exhibits exceptionally consistent whipping performance and is widely used in sugar confectionery products. Used to replace egg albumin or gelatin with the advantage of having no egg flavor at all and producing more stable foams. It can be used for hot or cold foams. Net weight: 11 oz.

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