This plant-based pea protein is designed to replace egg whites in foamed preparations such as mousses, meringues, and light whipped applications. Also known in the Louis François range as ProPure Pea, it dissolves in water or fruit purée, performs in both neutral and acidic recipes, and remains functional with heat.
Use
Blend into water or other aqueous liquid first, ideally with an immersion blender, then whip until stiff. It works best in water-based preparations. The presence of fat can reduce overrun and foaming performance.
Recommended Dosage
Use at 0.5 to 1% of total recipe weight, or about 5 to 10 g per kg of total mass.
Applications / Practical Uses
- Vegan meringues
- Mousses and aerated dessert preparations
- Foamed sauces and whipped applications
- Plant-based pastry recipes where you want lift and structure without egg whites
Observations
Fine white-cream to beige powder with a neutral flavour. It is soluble in water, heat-stable, and works in both acidic and neutral environments.
Differences from Other Proteins
Compared with soy protein, pea protein has a cleaner, more neutral flavour and may be a better fit for customers avoiding common allergens. Compared with potato protein or egg whites, it generally gives less elastic foam, but it remains very useful when you want a plant-based foaming ingredient with good versatility in pastry applications.
Origin
Hydrolyzed pea protein.
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Inventory Last Updated: Jun 13, 2026
