Pure enzymatically treated soy protein which can be hydrated with water and whipped to make a foam. Can replace egg-albumin or gelatin, and exhibit a synergistic effect in combination with egg-albumin or gelatin. Use less product than with egg white powder, foams are more stable, better flavor release. Can use for cold or hot foams. Advantages include consistent foam quality without risk of over-beating, greater heat and acid tolerance, and reduced microbial risk.