A PRODUCT THAT YOU CAN USE EVERY DAY!
The liquid obtained from the cooking of different legumes that is composed of starches, proteins and other soluble solids. It has wide range of emulsifyiers that can be used to replace eggs, and has less fat! It can be used in both sweet and savory recipes.
USES
- Vegan confectionary & bakery industries
- Vegan Bakery
- Aioli
- Butter
- Egg substitute
NUTRITION BENEFITS:
- More stability than egg foam
- Less fat than egg
- Cholesterol free
- Only 30 kcal per 100 g
