Whipping agents
Whipping agents allow us to obtain airy and dense textures, such as meringues, mousses and foams, and also help us to lighten and structure any whipped mass. In the category of raising agents, we find the essential albumin (Awp), as well as vegetable alternatives (Vegwp and Afw - Aquafava ) that can replace it. These agents make it possible to replace the role of egg white in various recipes.
Why use whipping agents?
Whipping agents are essential for achieving airy and light textures in a wide variety of culinary preparations. They make meringues, mousses and foams with the perfect consistency and help to improve the structure of any whipped dough. In addition, they offer versatility, as there are vegetable alternatives that can replace egg white, making it possible to create vegan recipes adapted to different dietary needs.
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