Whipping agents let us obtain dense aerated textures: meringues, mousses, foams and to lighten and structure any ingredient. In the family of whipping agents, we find the already essential albumin (Awp), along with vegetable whipping agents to replace it (Pwp, Swp, and Afw); which allow us to replace the role of egg white in recipes.
Meringues with intense color and flavor, lighter mousses, foams with much more character, perfect macarons, sour cocktails with egg whites reconstructed by albumen and any liquid, ... and an endless number of vegan possibilities in the field of cooking, baking and cocktails.
