When used to aerate candies, the "G-400" Whipping Agents have properties very similar to egg albumen, and, in fact, can be used to replace egg albumen on a pound-for-pound basis. For example, if fresh or frozen egg whites are presently being used, the same weight of a solution of one part "G-400" and seven parts water may be used to replace the egg whites. The whipping procedure, in fact the whole candy formula, is unchanged except for replacement of all or part of the egg with the "G-400". In many instances the whipping time required to obtain maximum volume will be less. Seldom is it longer. In any event, the batch should be whipped to the best possible volume. Of course, when using all "G-400" the whip can be made at much higher temperatures than when egg solids are a part or all of the whipping agent used. The compatibility of egg albumen and the G-400 products makes it possible to work the G-400 into existing allo-egg candy formulations in a step-wise manner in the plant with a minimum of risk
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