Origin: The term "Versawhip" usually refers to VersawhipTM 600K, a proprietary modified soy protein used to replace egg whites or gelatin in foam recipes. It's pure enzymatically treated soy protein which can be hydrated with water and whipped to make a foam. 

Application: Advantages include a consistent foam quality without risk of over-beating (it can’t be over-whipped), with greater heat and acid tolerance. Versawhip can be used for both cold or hot foams. Use with the addition of 0.2% xanthan gum for stable foams.
 Provides twice the aerating capability vs egg whites. Do not use with recipes containing fat.

Available in 50g jar or 150g bag.