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.
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
Vegan meringues and macarons
Sponge cakes and foamed batters
Marshmallows, mousses, and soufflés
Whipped foams and stabilized doughs
1–4% as an aerating or emulsifying agent
Up to 8% when used for its coagulant properties
Egg-free and allergen-free
Suitable for vegetarians and vegans
Halal and Kosher certified
Product of Spain
For all orders exceeding a value of 100USD shipping is offered for free.
Returns will be accepted for up to 10 days of Customer’s receipt or tracking number on unworn items. You, as a Customer, are obliged to inform us via email before you return the item.
Otherwise, standard shipping charges apply. Check out our delivery Terms & Conditions for more details.
