CP-Stabilifoam

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.CP-Stabilifoam, a processional premix system based on Innovopro's chickpea protein CP-Pro 70, 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 mounthfeel as the original recipe.