Formato
450g
100% potato protein. Egg white substitute in cold preparations. Emulsifying and aerating capacity.
For foaming: mix cold in a liquid base (fruit or vegetable pulps, smoothies and infusions) and apply agitation by adding air to the mixture. To achieve a uniform and stable whipping, it is advisable to use an automatic whisk mixer. If the liquid contains fat, the foaming effect is lost. To emulsify: disperse the Potatowhip Cold in a liquid base and add the fatty part. Apply strong agitation until the correct emulsion is achieved.
Potatowhip Cold is a potato protein with foaming and emulsifying capacity, specifically designed for cold preparations. Its flavor and neutral color allow intensifying flavors and obtaining purer colors in preparations. With high versatility, it improves texture, stability and mouthfeel, ideal for mousses, raw meringues and cold sauces. At higher dosage, it increases its aerating and emulsifying capacity.
Media
Hot and cold
Thermo-reversible
Liquids
Potatowhip Cold is ideal for making light and tasty mousses, raw meringues with airy and stable textures, as well as cold sauces with a perfect emulsion. Its neutral taste brings out the original flavors of the preparations.
938 666 094
sosa@sosa.cat