SOSA Potato Whip is an alternative to eggs (albumin) and is suitable for vegans and those with allergies to milk and soya protein.
Sosa Potatowhip is a deodorized protein powder derived from potato that creates emulsifying and gelling effect.
Used as a substitute of albumin powder or egg whites for vegans and those allergic to egg protein, or those simply prefer eggless baking. It can be used in both cold and hot applications.
Use: It works both cold and hot
Observations: Substitute of egg white or albumin due to its coagulant capacity. Suitable for vegan, ovo-vegetarian and ovo-lacto vegetarian diets.
Elaborations: Meringues, spongecakes, doughs, macarons, marshmallows, mousses, soufflé, foams… etc.
Recommended Dosage: 1-4% as an airing or emulsifying agent. Up to 8% as a coagulant agent.
Allergens: May contain trace amounts of soy, eggs, peanuts, milk, nuts, seasame seeds, celery, mustard, sulphites.
Product of Spain.
SOSA began life in 1967 as a family business producing traditional Catalan cakes. Over the years their focus on innovation and pushing the boundaries of food experiences has seen them evolve into the go-to place for foodies who want to do something different and add a bit of flair.
