Potatowhip is a deodorised potato protein powder with foaming, whipping, emulsifying and coagulating properties. Designed as a plant-based alternative to egg white, it is suitable for vegan, ovo-vegetarian and ovo-lacto vegetarian diets. With high solubility and excellent air-retention capacity, it performs effectively across a wide pH range and coagulates from 55 °C onwards. Ideal for creating light, airy and stable textures in both pastry and modern gastronomy applications.
Use
Potatowhip is suitable for a wide variety of preparations including meringues, sponge cakes, whipped doughs, macarons, marshmallows, mousses, soufflés and foams, delivering excellent stability and aeration in whipped applications.
Mix cold into a fat-free liquid base and disperse using strong agitation. For optimal and stable whipping, use an automatic whisk or whipping machine. Hydrating the product for 24 hours prior to whipping improves aeration and stability. Potatowhip can be used in both hot and cold applications.
Technical
Sosa Ref: 44180
Function: Emulsifies, aerates
Format: Fine beige powder
Dosage: 11–40 g/kg
Properties: Not thermoreversible, hot and cold activation temperature, water-based medium
Allergens: None declared
Dietary: Vegan, gluten free
Ingredients: Deodorised potato protein
Storage: Store sealed in a cool, dry place away from humidity and light
