Description
Louis Francois Cold Potato Protein, also known as ProPure Cold Potato, is a professional potato protein isolate used as an egg white substitute for whipped applications where you want strong aeration with less binding and gelling effect. It is a foaming agent, water-soluble, heat-stable, and works well in neutral media. This version is especially well suited to lighter preparations where a milder taste and lighter colour are preferred.
Use
Cold Potato Protein is used by dispersing it into water to replace egg whites in the recipe. A practical replacement ratio is 10 g potato protein + 90 g water to replace 100 g egg whites in 500 g of batter when using a 2% dosage. It works best when the goal is whipping, aeration, and lightness with a lower contribution to final set.
Recommended Dosage
- Typical use: 0.5% to 2% of total recipe weight.
- Adjust within this range depending on how much aeration and lightness you want in the finished product.
Applications / Practical Uses
Cold Potato Protein is best positioned for lighter whipped and cold-style applications, including:
- mousses
- meringues
- cold foams
- whipped fillings
- recipes where a lighter colour and milder taste are preferred
In practical terms, this is the better option when you want a result that feels lighter, more aerated, and less set than the Hot version.
Observations
Cold Potato Protein is supplied as a white to grey or brown powder with no off smell. It has a pH of 3–4, minimum 90% solubility, and provides 93.2 g protein per 100 g. It is also suitable for Halal, Kasher, Vegetarian, and Vegetarian use.
Differences from Hot Potato Protein
Compared with the Hot version, it has a lower binding and gelling effect, making it the better choice when you want more aeration, a milder profile, and less structure from the protein itself.
Origin
This product is made from potato protein isolate.
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