Potatowhip Cold 450 g
Cold-use texturizer and emulsifier, potato protein.
Sosa's Potatowhip Cold is a 100% plant-based texturizer and emulsifier made from potato protein. Designed to replace egg whites in preparations made exclusively cold, it offers high foaming and emulsifying power with a neutral taste, allowing flavors to be intensified and purer colors to be achieved in recipes. Unlike Potatowhip standard, it has no coagulating properties.
Technical specifications
- Size
- 450 g
- Professional tub
- Dosage
- 3-5 %
- Depending on the desired texture
- Use
- Cold
- No coagulating properties
Recommended uses
- Uncooked meringues
- Cold foams
- Plant-based sauces and emulsions
- Flavored or infused drinks
Patissland advice
Full technical data sheet
| Ingredients | Potato protein |
|---|---|
| Allergens | May contain traces of egg, peanuts, soy, milk, tree nuts, and sesame |
| Coagulating properties | None, for cold use only |
| Storage | Between 15 and 25 °C, in a dry place (humidity below 60%), away from light and odors |
Frequently asked questions
Your questions, our advice
How does it differ from Potatowhip standard?
Potatowhip Cold has no coagulating properties and is used exclusively cold. Potatowhip standard has coagulating properties and also works hot.
Can it be used with acidic fruit purées?
Yes, it works in any aqueous liquid, regardless of pH. However, avoid liquids containing fat, as they significantly reduce the foaming effect.
What dosage should I use for uncooked meringue?
Between 3 and 5% of the liquid's weight, depending on the desired texture and stability.
Additional resources
Discover the Sosa collection and the preparation aid, or compare it with Potatowhip standard, which can be used hot, and Naturfoam, another plant-based foaming agent.
Learn more
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free











