Soy protein isolate is the most refined soy protein — defatted soybean meal stripped of its carbohydrate and fat down to 90%-plus protein. In the modernist kitchen its enzyme- treated form (sold as Versawhip) is a foaming protein: it whips air into stable foams and meringues and acts as a vegan stand-in for egg white, often stabilised with a little xanthan gum.
PAIR's modernist science — how much to use, how it behaves with heat, and what makes it fail — is a Pro feature. The description, nutrition, history and facts stay free.