The term "Versawhip" usually refers to VersawhipTM 600K, a proprietary modified soy protein used to replace egg whites or gelatin in foam recipes. It's pure enzymatically treated soy protein which can be hydrated with water and whipped to make a foam. 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.