PRODUCT DESCRIPTION

Sosa Potatowhip is a professional whipping agent made from flavorless potato protein, designed to deliver stable, high-volume foams and improved structure in pastry and confectionery. Used as a plant-based alternative to albumen, it helps aerate and emulsify preparations for applications like meringues, macarons, mousses, soufflés, brioches, and cakes—especially when you want reliable lift and stability.

For best results, mix into a fat-free liquid base and disperse with strong agitation; Sosa also notes performance can improve by hydrating the product for 24 hours before whipping for a more uniform, stable mount. Potatowhip can be used hot or cold, giving you flexibility across no-bake foams and warm preparations.

Texture-wise, Potatowhip can do more than just foam: at lower usage it supports aeration/emulsification, and at higher dosage it can contribute coagulating behavior in certain applications (useful for sponge-style structures). Typical guidance ranges from 11–40 g/kg, with many recipes using 1–4% for aerating/emulsifying and up to ~8% when a stronger setting/coagulating effect is desired.

KEY FEATURES & BENEFITS

• EGG-WHITE-STYLE WHIPPING POWER: Flavorless potato protein helps build stable foams for meringues, mousses, macarons, and more—without relying on albumen.
• HOT OR COLD VERSATILITY: Works in both hot and cold preparations, so it fits everything from no-bake foams to baked applications and warm mixes.
• HIGH AIR RETENTION & SOLUBILITY: Designed for strong aeration with high solubility, helping finished foams stay lighter longer with consistent texture.
• PRO-LEVEL PROCESS CONTROL: Hydrate ahead (up to 24 hours) for a more uniform, stable whip—great for repeatable production and service consistency.
• DIAL-IN DOSING FLEXIBILITY: Use about 11–40 g/kg (often 1–4% for aeration/emulsification; up to ~8% for more structure) to match your desired result.

Pack Size: 300 g

Ingredients: Potato protein (sulphites). 

Dietary Notes: Vegan, Kosher, Halal. My contain trace amounts of soy, eggs, peanuts, milk, nuts, sesame seeds, celery, mustard.

Directions for Use: For optimal use, mix the product with a liquid and use it as a plant-based alternative to albumen. Can be used hot or cold. This texturizing agent gives preparations an aerated, foamy texture, but it can also emulsify and coagulate them. You can use this product to make sponge cakes, macarons, marshmallows, mousses, biscuits and more. We recommend adding 1-4% of your mixture’s weight to emulsify or aerate it, or up to 8% to coagulate.

Shelf Life: 24 months

Storage Recommendation: Recommended keep at 15-25 C, in a dry place out of light, in original packaging until use and closed.

Product of Netherlands.