A cold-soluble whipping and foaming agent based on hydrolysed soy protein, designed to create stable aerated textures and replace egg white or albumin in vegan applications. Neutral in flavour with high air-retention capacity.
Use
Meringues, mousses, marshmallows, sponge cakes, macarons, foams and whipped preparations. Suitable for hot and cold applications in fat-free liquid bases. Produces light, stable foams across a wide pH range.
Format
Fine creamy-white powder. Disperse cold with strong agitation for optimal whipping performance.
Technical
Sosa Ref: 40375
Function: Whipping agent / foaming stabiliser
Dosage: 1–5% (10–50g/kg)
Hydration: Cold soluble
Application: Hot and cold preparations
Stability: High air-retention capacity across a wide pH range
Allergens: Soy, sulphites
Dietary: Vegan, vegetarian
Origin: Hydrolysed soy protein
Storage: Dry, sealed, ambient conditions away from light and humidity
