Sosa Vegan Mousse Gelatine 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.
Ideal for vegan fruit and citrus mousses, chocolates, nuts or spices.
Suitable for vegetarians, vegans and coeliacs. Halal and Kosher. Allergen Free.
How to 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.
Sosa Ingredients is one of the leading manufacturers of premium ingredients for gastronomy and pastry.
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Inventory Last Updated: Jan 25, 2022