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Hy-foamer is a protein foaming agent, designed to mimic or enhance egg white foams.
Hy-foamer is a natural whipping agent used to improve or replace the use of egg whites. Hyfoamer will not over whisk or crack like an egg white will, it is also heat and acid stable which will allow for the production of flavoured meringues especially those with a strong citrus flavour and a low sugar content.
Hy-foamer can be used in a wide range of applications, from foams to pastry dishes.
Hy-foamer foams:
Fruit and vegetable foams
Egg white free meringues and marshmallow
Enhance soufflés and macaroons
Simply whisk hy-foamer into fruit or vegetable juice to produce a light meringue style foam, this can be stabilised with the addition of sugar or xanthan gum.
Hy-foamer can produce savoury meringues due to the stabilisation of the foam with xanthan gum, just a very small quantity of sugar is required to crisp up the meringues.
White 1% hyfoamer into whisking egg whites to improve stability and increase over run.
