Potatowhip Cold – Cold Texturant & Emulsifier – 450 g – Sosa
Potatowhip Cold from Sosa is a 100% plant-based texturant and emulsifier, made from potato proteins. Designed to replace egg whites in cold preparations, it offers exceptional foaming and emulsifying power while maintaining a neutral taste. This subtle flavor profile enhances flavors and achieves purer colors in recipes.
Main Features
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100% plant-based: made from potato proteins.
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Egg white substitute: ideal for raw meringues, cold mousses, and sauces.
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Neutral taste: highlights natural flavors and colors.
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Texturing and stability: improves mouthfeel and the structure of preparations.
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Cold use: perfectly suited for no-cook recipes.
Technical Difference with Classic Potatowhip
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Potatowhip Cold: no coagulating properties, exclusively for cold use.
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Potatowhip: has coagulating properties, can also be used hot.
Instructions for Use
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Mix cold into a liquid base (fruit or vegetable pulps, smoothies, infusions).
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Incorporate air by manual or mechanical agitation.
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For optimal results, use an automatic rod assembly machine.
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Avoid liquids containing fat, as they greatly reduce the foaming effect.
Recommended Dosage
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Between 3 and 5% depending on the desired texture and stability.
Applications
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Raw meringues
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Cold mousses
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Vegetable sauces and emulsions
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Flavored or infused drinks
Composition and Allergens
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Ingredients: Potato protein.
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Allergens: may contain traces of egg, peanuts, soy, milk, tree nuts, sesame.
Storage
Store in a dry place (humidity <60%), at a temperature between 15 and 25 °C, protected from light and odors.
