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

• Add the powder to the mousse base (aqueous phase)

• Heat to 90–100 °C while stirring

• Cool to 50–60 °C before folding in the aerated component (e.g. plant-based meringue)

• 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

• Vegan fruit and citrus mousses

• Chocolate or spiced mousses

• Dried fruit or nut-based aerated desserts

• Cold-set plated desserts and layered creations

Recommended Dosage

• 1.5% to 2.5% of total recipe weight

Suitability

• Suitable for vegetarians and vegans

• Gluten-free and coeliac-safe

• Halal and Kosher certified

• Contains no known allergens

Product of Spain