Description
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
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1.5% to 2.5% of total recipe weight
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
About the Brand