High-quality, highly whipping, potato protein isolate powder.

VegeWhip SaporePuro - Vegan Albumen

Potato protein isolate offers excellent 'texturizing value and is a perfect fit for your "allergen-free" formulations.

With this product, it becomes very easy to make vegan meringues, vegan mayonnaise, and many other preparations that require the substitution of egg whites.

Potato protein should be subjected to heat treatment. Heat treatments commonly used in food processing can be used.

How to regenerate 100gr egg white?
11gr Vegewhip + 1.5gr FlavorPure Xanthan Gum + 87.5gr Water

Potato protein isolate combines excellent functionality (foaming, gelling, emulsifying) with high nutritional value and "free from" labeling (allergen-free, animal-free).

Proven applications include plant-based meat, dairy products and confectionery, gluten-free baked goods, and egg-free sauces and seasonings.

Advantages of FlavorPure Potato Protein

• Allergen-free
• Fits perfectly into a vegetarian or vegan lifestyle
• More sustainable than animal protein
• Exceptionally soluble
• Excellent emulsifying, foaming and gelling properties

TastePure Potato Protein Isolate provides all the necessary texturizing capabilities, such as gelling and emulsification, for products without animal protein or E-number additives such as methylcellulose.

In burgers and breaded meats it replaces egg white to give the right binding and bite. in combination with the right starch and/or hydrocolloids it can also give a stable emulsion and good elastic texture to vegan "sausages."

Comes in the form of a white to whitish powder Free of unpleasant odors

Foaming action: Potato protein isolate, when hydrated in water and whipped with whips, develops a foam similar to that of egg white. This characteristic makes them viable alternatives to aquafaba, the chickpea cooking water often used as an egg substitute in vegan recipes.

Coagulant capacity: Potato protein can coagulate during cooking. When whipped and added to other ingredients, they create a stable, aerated dough even after cooking, a property that aquafaba lacks.

Ease of use: Potato protein is available in powder form, making it easy to dose and use.

Taste: However, potato protein has a neutro, but not malignant aroma, which may affect the taste of preparations, an aspect to be considered.

Lack of stability: The stabilizing effect of potato proteins develops only during baking, so they are not ideal for soft meringues or mousses. In some recipes, they may require an additional element to stabilize the foam, similar to aquafaba.