Hyfoama™ and Versawhip™ are protein hydrolysates of dairy and plant proteins. They exhibit exceptionally consistent whipping performance and are widely used in sugar confectionery products. They are proven in many different processing methods and can fully replace egg white and gelatin in confectionery applications such as nougat, marshmallow, bird’s milk, jellies and chews.
Kosher, halal, non-animal and allergen declarations are available to meet your specific labeling requirements.
Hygel™ is a range of dairy and vegetable protein-derived hydrolysates that provides efficient aeration, stabilisation and control over texture and mouthfeel in fresh sorbet applications.
Hygel contributes to lower production costs by giving the product higher air incorporation. This shortens the mixing time and improves productivity. It is often used to replace egg albumen.