POTATO WHIP PROTEIN, potato protein for volume, 350g, TOUFOOD

Concentrated potato protein with emulsifying, foaming, and thickening properties. It serves as an egg substitute in traditional recipes where eggs are used as emulsifiers and foaming agents, such as in meringues or whipped cream. Mix cold with the base liquid while stirring vigorously. Let it stand in the refrigerator for a few minutes (ideally 24 hours) and then whisk.