Kartoffelprotein | Potatowhip (300g)

Air-Texturmittel, Aufschlagmittel, pflanzlich, vegan, halal, Koscher Pareve, allergenfrei , Potatowhip

Zutaten: Reines Kartoffelprotein ist eine vegane Alternative zu Albuwhip / Eiweißpulver und eine allergenfreie Alternative auch zu Sojawhip
Albumin-Substitut, für Veganer und Personen mit Eiallergie, Milchprotein-und Sojaallergie
Eigenschaften: aufschlagender Effekt, Emulgator und Geliermittel
Zubereitung: kann in kalten wie auch in heißen Zubereitungen verwendet werden
Verwendung: Desserts, Getränke, Schäume, Meringue, Mousse und Marshmallows
Dosierung: 10-40g/kg oder 1-4% für Aufschlagenden oder emulgierenden Effekt, bis zu 8% für Geliereffekt

Properties: Whipping and foaming effect. Emulsifying and coagulant capacity.
Use: Mix while cold in the liquid base with no fat content and disperse with strong agitation. In order to get a uniform and stable whipping effect it's convenient to use an automatic beater machine. Whipping effect can be improved by hydrating the product for 24 hours before beating. It works both cold and hot.
Application: Any aqueous liquid, regardless of its pH (fruit and vegetable pulps, smoothies, defatted broths, flavoured waters). In the case of liquids containing enzymes, whipping power is disabled by them and so they have to be disabled by heat (70 ºC) before adding Potatowhip.Observations: High solubility and air retention capacity. Substitute of egg white or albumin due to its coagulant capacity. Suitable for vegan, ovo-vegetarian and ovo-lacto vegetarian diets. Coagulant capacity in a 8% proportion from 55 ºC.
Elaborations: Meringues, spongecakes, doughs, macarons, marshmallows, mousses, soufflé, foams…
Exclusively for food grade.

Product advantages Suitable for vegan, ovo-vegetarian and ovo-lacto vegetarian diets. High airing, emulsifying and coagulant capacity. Water from egg white can be substituted by liquids that may add flavour.
Works in a high pH range. Coagulant capacity from 55 ºC. Exclusively for food grad