About Potato Protein

Louis Francois Potato Protein is a highly functional, plant-based protein isolate derived from potatoes. This fine powder, ranging in colour from white to grey or light brown, is neutral in odor and offers excellent foaming, binding, and gelling properties—making it especially valuable in modern pastry, baking, and vegan confectionery.

Used as a foaming agent, it is heat-stable, water-soluble, and performs well in neutral pH environments. Compared to other plant-based protein isolates like pea or soy, potato protein is known for producing a more stable, elastic foam—making it a preferred choice for egg white replacement in applications like macarons, meringues, and sponge cakes. Its performance also surpasses many commodity protein powders that may lack consistency or clean flavour.

Use:

Incorporation:
Blend directly into dry ingredients or hydrate in water before use. For egg white replacement, calculate based on the total batter weight and adjust water accordingly.

Example:
To replace 100 g of egg whites in a 500 g batter using a 2% dosage:
→ Use 10 g of potato protein + 90 g of water

Application:

• Macaron Shells: Achieves structure, stability, and aeration similar to traditional egg whites

• Meringues & Cookies: Produces crisp, stable foams for baked goods and garnishes

• Sheet Cakes & Sponges: Adds structure and moisture retention while supporting leavening

• Vegan Baking & Pastry: Enables egg-free formulations with clean texture and excellent rise

• Modernist Cuisine: Useful in foams, batters, and mousses where gelling and aeration are needed

Recommended Dosage:

Observations:

• White to greyish or light brown powder

• Odourless and neutral-tasting

• Water-soluble and heat-stable

• High foaming capacity and elasticity

• Gelling and binding properties under heat

• Compatible with vegan, allergen-free, and egg-free applications

Elaborations:

• Vegan macarons with crisp shells and chewy interiors

• Light, egg-free meringue kisses or pavlovas

• Airy sponge cakes and roulades without eggs

• Functional base for foamed sauces or modern plated desserts

• Clean-label snacks or cookies with added texture and protein

Differences from Similar Proteins:

• Compared to pea protein, potato protein provides a more elastic, stable foam ideal for aerated applications.

• Unlike soy protein, it has no beany flavour or allergen concerns.

• Delivers a cleaner finish and better foam stability than many commercial blends or lower-purity protein powders.

• Ideal for chefs developing vegan pastry or allergen-free baked goods that replicate the volume and texture of egg whites.

Origin:

Extracted from potatoes, composed primarily of potato protein isolate, with no added flavours or functional additives.

Maison Louis Francois: A Legacy of Culinary Innovation

Maison Louis Francois is a name trusted by pastry chefs and culinary professionals around the world. Their Potato Protein is crafted to meet the evolving needs of modern, egg-free, and plant-based baking, delivering performance, purity, and precision in every batch.