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Product Code: MSK-1056
Availability: In Stock
Categories: Hyfoamer, Foams

Hy-foamer is a protein foaming agent, designed to mimic or enhance egg white foams.

£16.99 ex VAT

This product is mentioned in the following articles from the Virtual Kitchen.

  • Rhubarb Jelly with Strawberry Foam Rhubarb Jelly with Strawberry Foam This lovely summer dessert uses a Carrageenan Iota and a Rhubarb Flavour Drop (with a little Malic Acid) to create a really flavoursome Rhubarb Jelly to..
    Jul 16, 2013
  • Flavouring Meringues Flavouring Meringues Flavouring traditional meringues can be tricky.  The acidity in the flavour tends to break down the egg white and cause the meringue to flop.  Simi..
    Sep 26, 2013
  • 7 Steps to an Amazeballs Apple Trifle! 7 Steps to an Amazeballs Apple Trifle! This delightfully light, multi-layered and refreshing dessert showcases spherification, flavouring and foaming techniques using MSK ingredients. We’ve chosen..
    Oct 01, 2013
  • Cranberry and Pistachio Nougat Cranberry and Pistachio Nougat Add to the christmas cheer with these sweet festive petit fours. Ingredients 200g MSK Peeled Persian Pistachios 150g MSK Dried Cranberrie..
    Dec 03, 2013
  • Chocolate, Cinnamon and Cherry Nougat Chocolate, Cinnamon and Cherry Nougat Christmassy petit fours ideas to add to the festivity. Ingredients 50ml Water 10 g Hyfoamer 80g Sugar 280g Sugar ..
    Dec 02, 2013
  • Create heat-stable and fat-free foams with MSK Hy-foamer Create heat-stable and fat-free foams with MSK Hy-foamer Hy-foamer Create light and compact foams which hold beautifully in a swipe or swirl. Can be served hot or cold. Click the image to view the video..
    Mar 18, 2014
  • The Hy-foamer Souffle The Hy-foamer Souffle Hy-foamer Souffle Improve the lift and stability of your souffle with MSK Hy-foamer. Click the image to view the video demo. ..
    Aug 06, 2014
  • Eat Sheffield - Bartender of the year! Eat Sheffield - Bartender of the year! We were blown away with the skill and creativity of the finalists in this new category of the Eat Sheffield Awards. It was quite amazing to see just how far ..
    Oct 06, 2014

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.

  • Create amazing, fat free foams from fruit or vegetable juices or even alcohol bases.
  • Add to whipped egg whites in order to increase and improve the texture and volume of soufflés and mousse bases etc.
  • Replace egg whites with Hyfoamer in marshmallows and macaroon recipes in order to produce fruity, acidic and egg-free petit fours.

Hy-foamer foams:

  • are light and compact, slightly more rigid than ‘air’ foams.
  • will hold beautifully in a swipe or swirl.
  • can be served warm or cold.

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.

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