A Plant-Based Egg White Replacement System for Innovative Vegan Desserts
A Game-Changer in the Egg Replacement Ingredients Market
CP-STABILIFOAM™ by InnovoPro replaces the functionality of egg whites in meringues, mousses and more, thanks to its unique foaming properties, mild taste and light color.
Same Great Taste & Texture, Only Without the Egg
CP-STABILIFOAM™, a professional premix system based on InnovoPro’s chickpea protein CP-Pro70™, provides foaming capabilities that create stiff peaks without an aftertaste. The system can be easily foamed with just water and sugar, to create stiff peaks that are light in color, stable when baking and maintain the same shape and texture of egg-based applications. Products created using CP-STABILIFOAM™ instead of egg whites will retain the same great taste, texture and mouthfeel as the original recipe.
One Product, Dozens of Benefits!
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Mimics Egg White Properties in Desserts
Such as meringues, mousses & more
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Safe For All Consumers
Egg-free, non-allergenic, dairy-free, gluten-free, soy-free
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Maintains Shape and Texture After Baking
Creates stiff peaks without an after-taste
One Product, Dozens of Benefits!
-
Mimics Egg-White Properties in Desserts
Such as meringues, mousses & more
-
Safe For All Consumers
Egg-free, non-allergenic, dairy-free, gluten-free, soy-free
-
Maintains Shape and Texture After Baking
Creates stiff peaks without an aftertaste
