Vegan mousse gelatine (Gelling powder for mousse preparation) - Sosa

Vegan Sosa gelatin mousse is a unique blend of agar agar and tapioca starch, created to offer a vegan alternative to traditional gelatin. This mousse is ideal for pastry and culinary professionals looking to create frost-resistant cold mousses at low gelling temperatures (32-40°C).

To use, simply add the powder to the cold mousse base cream, stir and heat to between 90 and 100ºC while continuing to stir. Then cool to 50-60ºC and mix with the aerated part, using enveloping movements. Pour into molds or the chosen container and leave to cool. This mousse can be frozen without producing syneresis. Recommended dosage is 1.5-2.5%.

This product should be stored between 15°C and 25°C in a dry, dark place, in its original closed packaging, and has a shelf-life of 24 months. With this product, you can create delicious, long-lasting vegan cold foams that meet customers' demands for healthy, environmentally-friendly food.