Sosa Vegan Mousse Gelatin is a specialty gelling agent formulated to create stable, airy vegan mousses. Made from agar agar and tapioca starch, this plant-based hydrocolloid provides gelation at low temperatures (32–40 °C), with excellent freeze-thaw stability and a wide pH tolerance.
Unlike standard gelling agents, this product is designed to integrate seamlessly into cold mousse preparations, producing smooth, resilient textures without animal-derived gelatin. It is ideal for professionals working with vegan, allergen-sensitive, or modern plant-based recipes.
Use
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Add the powder to the mousse base (aqueous phase)
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Heat to 90–100 °C while stirring
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Cool to 50–60 °C before folding in the aerated component (e.g. plant-based meringue)
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Pour into molds or containers and cool; may be frozen without syneresis
Note: For optimal texture and working time, use a plant-based meringue to aerate. This method allows full integration before gelation sets in.
Applications
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Vegan fruit and citrus mousses
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Chocolate or spiced mousses
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Dried fruit or nut-based aerated desserts
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Cold-set plated desserts and layered creations
Recommended Dosage
Suitability
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Suitable for vegetarians and vegans
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Gluten-free and coeliac-safe
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Halal and Kosher certified
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Contains no known allergens
Product of Spain
At Gusta Supplies, we endeavour to secure hard-to-source ingredients and tools so the community here can enjoy a tasteful selection. We are particular about the origin of these products in respect to its cultural and technological significance. We want you to use only the best we can afford to provide.
Inventory Last Updated: Dec 06, 2025
