Sosa Vegan Mousse Gelatin is a gelling agent formulated specifically for the gelation of vegan mousses.
Produced from vegetable origin of agar agar and tapioca starch, it allows the gelation of all types of mousse with a wide pH range at low temperature 32-40°C. It is a hydrocolloid product so it should always be applied to the aqueous part of the recipe. Resistant to freezing.
Use: Add the powder to the base cream of the cold mousse. Mix and heat between 90 to 100ºC while stirring. Allow to cool between 50-60ºC and mix with the aerating part with enveloping movements. Pour into molds or chosen container and cool. It can be frozen without producing syneresis.
Note: It is advisable to provide the aerial part of the mousse by means of a meringue made with vegetable protein, allowing to work at high temperatures and giving sufficient time to the complete incorporation of the aerating part and distribution in the desired containers, before gelation occurs.
Elaborations: Gelification of vegan mousses made with fruit, citrus fruit, chocolate, dried fruit or spices.
Recommended Dosage: 1.5 - 2.5%
Suitable for vegetarians, vegans and coeliacs. Halal and Kosher.
Allergens: No allergens
Product of Spain.
Sosa Ingredients is one of the leading manufacturers of premium ingredients for gastronomy and pastry.
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Inventory Last Updated: Oct 05, 2024
