I am currently looking for the most most hypoallergenic plant protein that could mimic whipped egg whites in recipes. I have tried to whip aquafaba, dehydrated chickpea powder , potato protein and liquid from canned peas.
Out of all of them potato protein is the most hypoallergenic but in terms of accessibility (in my country) ,price and it’s distinct taste this protein isn’t very attractive.
Suggest your ideas please.
ps. I am looking for a protein or other substitutes (plant, hypoallergenic) that don’t just whip but remain properties of an egg when syrup or sugar is being added to them.