Typically used for: creating eggless foams and soft/crisp meringues.
Origin: Natural ingredient based on proteins. Of dairy or vegetable origin.
Characteristics/Application: Provides twice the aerating capability vs egg whites. Use with xanthan gum
(0.2% of formula) for a more stable foam when dehydrating to create crisp meringues. Is heat stable and
can be caramelized provided the foam contains sugar. Do not use with recipes containing fat.
pH tolerance; 4-7