SOSA Potatowhip is a deodorized potato protein powder designed to replicate the functional properties of egg white powder in modern baking and pastry. It offers excellent foaming, emulsifying, and gelling performance, making it a reliable substitute for albumin in both cold and hot applications.

Ideal for vegan and egg-free recipes, Potatowhip is also suitable for ovo-vegetarian and ovo-lacto vegetarian diets. Its coagulant capacity enables it to work not only as a foaming agent but also as a structural binder in baked goods and desserts.

Use & Preparation

• Works in both cold and hot preparations

• Can be used as a direct substitute for egg whites or albumin

• Blend thoroughly into the recipe’s liquid phase to activate foaming or gelling properties

Applications

• Vegan meringues and macarons

• Sponge cakes and foamed batters

• Marshmallows, mousses, and soufflés

• Whipped foams and stabilized doughs

Recommended Dosage

• 1–4% as an aerating or emulsifying agent

• Up to 8% when used for its coagulant properties

Suitability

• Egg-free and allergen-free

• Suitable for vegetarians and vegans

• Halal and Kosher certified

Product of Spain