Vegan Mousse Gelatine is a plant-based gelling system specifically developed to replace animal gelatine in professional mousse applications while maintaining a similar texture and mouthfeel. Designed for light and airy vegan creations, it provides excellent structure, stability, and a clean melt in the mouth without affecting the flavour of the final preparation.
Use
Ideal for vegan fruit mousses, citrus mousses, chocolate mousses, nut-based preparations, and contemporary plated desserts, Vegan Mousse Gelatine delivers stable aerated textures with excellent freeze-thaw performance and no syneresis. Its wide pH tolerance makes it highly versatile across both sweet and acidic applications.
Add the powder to the aqueous base of the cold mousse preparation and mix thoroughly. Heat between 90–100 °C while stirring continuously. Allow the mixture to cool to 50–60 °C before gently folding in the aerating component using enveloping movements. Pour into moulds or containers and chill until fully set. The product can be frozen without syneresis. For optimal aeration and working time, it is recommended to use a vegetable protein-based meringue.
Technical
Sosa Ref: 48656
Format: Powder
Dosage: 1.5–2.5%
Allergens: None
Dietary: Vegan
Ingredients: Tapioca starch, gelling agent: agar agar (E406)
Storage: Store in a cool, dry place away from humidity and direct light.
