About This Product

Louis Francois Pea Protein is a versatile and functional plant-based protein derived from hydrolyzed peas. Unlike similar products, it consistently delivers superior whipping, foaming, and emulsifying capabilities, thanks to its balanced formulation and high protein content (min. 50%). With its exceptional solubility and heat stability, this finely powdered ingredient ensures reliable performance in both neutral and acidic environments, making it a top choice for culinary professionals.

Renowned for creating stable, airy textures, Louis Francois Pea Protein is perfect for aerated desserts such as mousses and meringues. Its clean, neutral flavour profile seamlessly integrates into sweet or savoury dishes without compromising taste, allowing chefs to achieve consistent results even in challenging recipes.

Use:

Incorporation:
To achieve the best results in aerated desserts, disperse Pea Protein into water or other liquid ingredients while whisking vigorously to promote even hydration and foam formation. For optimal foaming in meringues and mousses, use approximately 0.5% of the total recipe weight.

Dissolution:
Pea Protein is highly soluble in water and performs consistently in both acidic and neutral preparations. Heat treatment does not affect its foaming capacity, making it suitable for recipes requiring pasteurization or cooking.

Application:

Ideal for a wide range of culinary and food processing applications:

• Vegan Meringues: Replace traditional egg whites with a reliable foaming agent for plant-based desserts.
• Aerated Desserts: Mousse, foams, and whipped toppings that require stability and texture.
• Molecular Gastronomy: Create innovative foamed structures or air-light preparations without the need for animal-based proteins.
• Dietary Sensitivity: An excellent choice for individuals with allergies to egg, dairy, or soy.

Observations:
White-cream to beige powder with no pronounced flavour, maintaining the integrity of your dish's taste.

Elaborations:
Meringues, mousses, foamed sauces, whipped toppings, and innovative vegan desserts.

Differences from Similar Proteins:

• Compared to soy protein, pea protein has a cleaner taste with no beany or bitter undertones and is free from common allergens — ideal for allergen-sensitive or label-conscious consumers.

• Versus potato protein, pea protein offers less foam elasticity but greater overall versatility, especially in emulsified systems, protein-enriched batters, and neutral-to-acid environments.

• Unlike whey protein, which is animal-derived and not suitable for vegans, pea protein is plant-based and integrates well into vegan, dairy-free, and functional formulations.

• While not as elastic as egg whites or potato protein in meringue-style foams, pea protein provides solid structure and heat stability, making it especially useful in cakes, cookies, and dense aerated desserts.

Origin:
Hydrolyzed pea protein.

Recommended Dosage:
Meringue and mousse applications: 0.5% of the total weight.

Suitable for:
Vegan, vegetarian, gluten-free, and allergen-free applications.

Packed in France

Maison Louis Francois: Over a Century of Innovation
With over a century of expertise, Maison Louis Francois leads the way in producing high-quality texturizing agents, stabilizers, and specialty ingredients. From professional kitchens to modernist gastronomy, their commitment to innovation and quality supports culinary excellence worldwide.