Egg white replacement
Looking for a Yumgo alternative?
If you are looking at Yumgo Blanc and VERY AQUAFABA, you are probably trying to answer a fairly simple question: which one makes more sense for the way you actually bake? They do not start from the same ingredient. Yumgo Blanc is a potato protein powder, and VERY AQUAFABA is chickpea aquafaba, available as liquid or powder. So before you compare pack sizes or prices, look at how each one is used in the bowl, how much you need per egg white and whether you want something ready to pour or something you make up before the batch. Updated: .
What are you buying in each pack?
| What you check | VERY AQUAFABA | Yumgo Blanc |
|---|---|---|
| Made from | Water, chickpeas. No additives, no preservatives. | Potato protein, fibres (soluble corn, flax), acacia fibre, xanthan gum, salt |
| Allergens | None of the 14 EU allergens | None of the 14 EU allergens |
| Formats | Liquid 1L Tetrapak, 10L bag-in-box and 1T IBC; powder 30g, 200g and 3kg pouches | 72g, 1kg and 15kg |
| One egg white | 30g of liquid, or 2g of powder with 30 ml of water | 3g of powder with 27g of water per egg white |
| Once opened or made up | Liquid: 3 to 4 days at 2 to 6 °C. Powder: dry and closed until its best-before date | Made up: 0 to 6 °C, used within 7 days |
| Source | What's in VERY AQUAFABA, and the storage guide | Product page of Yumgo Blanc (October 2026) |
With Yumgo Blanc you work from a formulated powder of potato protein, fibres and xanthan gum, which the brand describes as a novel food.
With VERY AQUAFABA you use the cooking water of chickpeas, as a liquid or made up from powder when you need it. The foam comes from what the chickpeas leave in that water, with no gum added.
What should you compare before choosing?
Start with four things: the ingredient list, the dose per egg white, whether you want liquid or powder, and how quickly you will use the opened or prepared product. Those four points tell you much more than the pack size alone.
Then test the product in the preparation you actually make. A meringue, mousse or macaron formula can depend on more than the egg white quantity, so keep the product dose and its method together rather than assuming two egg white replacers work in exactly the same way. On allergens the two labels make the same claim, and it covers the product, never the finished dessert: the sugar, the chocolate and the almonds keep their own.
How much do you use per egg white?
For Yumgo Blanc, the label gives 3g of powder with 27g of water per egg white, and a batch of 105g in 895g of cold water for 33 egg whites.
For VERY AQUAFABA, use 30g of liquid per egg white, or 2g of powder with 30 ml of water, which gives 32g of prepared aquafaba. A 1L Tetrapak is 33 egg whites, the same count as that batch. If your recipe is written in egg whites, start from the number of whites in the formula: five egg whites take 150g of liquid, or 10g of powder with 150 ml of water.
The formulations are different, so keep the method and quantity for the product you are using rather than carrying one ratio into the other.
Do you want liquid ready to weigh or powder to make up?
Yumgo Blanc is supplied as powder and is always made up first.
With VERY AQUAFABA you can choose. With the liquid, weigh the quantity straight from the pack; once opened, keep it at 2 to 6 °C and use it within 3 to 4 days. With the powder, make up the amount you need for the batch and keep the remaining pouch dry and closed until its best-before date.
If you use aquafaba only on certain production days, work out how much powder you need for each batch before you prepare it. If you use liquid regularly, compare what you can make from a 1L Tetrapak with your usual production.
Which formats can you order?
Yumgo Blanc comes in 72g, 1kg and 15kg, and the pouch states 24 months unopened.
VERY AQUAFABA liquid comes in the 1L Tetrapak, the 10L bag-in-box and the 1T IBC, and the powder in 30g, 200g and 3kg pouches. Unopened, both formats keep at least 12 months at room temperature.
The 1L Tetrapak and the 200g pouch are the standard online formats. For the 10L bag-in-box, the 1T IBC and the 3kg pouch, we quote the project with the technical sheet, the minimum order and the lead time. If you are choosing for regular bakery production, compare the professional formats with the number of egg whites you replace in a normal week.
