OvoFree Mousse, vegetable mousse stabilizer, Louis Francois

OvoFree Mousse is a plant-based alternative to egg whites and consists of potato and pea protein as well as flax fiber. OvoFree Mousse must be dehydrated with water. The presence of fats reduces foam formation. It is recommended to use OvoFree Mousse rehydrated at 5% to 7% fat. 1 kg of powder is equivalent to approximately 470 to 1830 mg of egg white.