VersaWhip®
A modified vegetable protein used in ice creams, desserts and dairy drinks to give aeration, emulsification and texture modification in a wide range of low fat and non-fat products.

Mirafoam®
Specially used in ice creams and frozen confections to provide aeration and whip stability.

Hyfoama® Dairy or Wheat Proteins
A natural whipping agent based on soluabilized milk proteins which can be used to improve or replace egg whites. Hyfoama is also heat stable.

Hygel® Milk Proteins and Blends
A dairy protein based whipped agent for frozen aerated desserts.