Louis Francois Hot Potato Protein, also known as ProPure Hot Potato, is a professional potato protein isolate used as an egg white substitute for whipped and baked applications. It is a foaming agent, water-soluble, heat-stable, and works well in neutral media. This version provides stronger binding, gelling, and coagulating support, making it the better choice when you want a whipped preparation to stay stable during cooking and bake with more structure.
Use
Hot 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 can then be whipped with sugar and incorporated into the rest of the formula as needed.
Recommended Dosage
- Typical use: 0.5% to 2% of total recipe weight.
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For applications that need more structure, stability during cooking, or stronger coagulation, usage can be brought closer to 2%.
Applications / Practical Uses
Hot Potato Protein is best suited to baked and cooked whipped applications, including:
- meringues
- macarons
- biscuits
- sponge or sheet cakes
- other whipped recipes that need more body and hold
In practical use, this is the better option when you want the final result to feel more stable, more set, and more supported after baking. It is the more structure-driven version of the two.
Observations
Hot Potato Protein is supplied as a white to grey or brown powder with no off smell. It contains minimum 90% protein, has a pH of 6–8, minimum 85% solubility, and a listed gel strength of 1.4 to 1.9 N. Nutritional information lists 90.5 g protein per 100 g. It is also suitable for Halal, Kasher, Vegetarian, and Vegetarian use.
Differences from Cold Potato Protein
Compared with the Cold version, hot potato protein brings more binding and gelling effect and is better suited to recipes that need more structure, more cooking stability, and stronger coagulation.
Origin
This product is made from potato protein isolate.
