TOP APPLICATIONS

WHIPPING PROTEINS

Sosa Ingredients, SL
Pol. Ind. Sot d’Aluies / 08180 Moià / Catalunya / Spain
T. +34 938 666 111 / www.sosa.cat / sosa@sosa.cat

 Sosa Ingredients  Sosa Ingredients (@sosaingredients)  @sosaingredients

 @SosaIngredients  Sosa Ingredients
 ALBUWHIP

Albuwhip Dose:
8-10%
Egg albumin powder
500 g 00200510 6u

Properties: Whipping, emulsifying and coagulant effect. Egg white substitute.

Use: Mix while cold in the liquid base with no fat content and disperse with strong agitation. In or-
der to get a uniform and stable whipping effect it’s convenient to use an automatic beater mac-
hine. Whipping effect can be improved by hydrating the product for 24 hours before beating.
Application: Any aqueous liquid, regardless of its pH (fruit and vegetable pulps, smoothies, defatted broths,
flavoured waters). In the case of liquids containing enzymes, whipping power is disabled by
them and so they have to be reactivated by heat (70 ºC) before adding Albuwhip.
Remarks: High air retention capacity, up to 60%. Coagulant capacity from 57 ºC. 25% higher whipping
capacity and 5 times more stable than fresh egg white.
Elaborations: Meringues, spongecakes, doughs, macarons, marshmallows, mousses, soufflé, foams…

Allergens: Ingredients: 

Product advantages

• 5 times more stable than fresh egg white.  ✔

• Retention capacity up to 60%, 25% higher whipping capacity than fresh egg white.  ✔
• Water from egg white can be substituted by liquids that may add flavour.  ✔
• Works in a high pH range.  ✔
• Coagulant capacity from 57 °C.  ✔

Main applications

Meringues Macarons Soufflé

Spongecakes Marshmallows Foams

Doughs Mousses

Top applications Whipping proteins / Albuwhip 1/17

 ALBUWHIP

WILD FRUITS
DAQUOISE

Wild fruits daquoise

The percentages and parts per thou-
Code Ingredient Brand g % g/kg
sand are related to the total weight
Egg white 290 32,92 329,17 of the ingredients in the table.

00100011 Sugar Sosa 160 18,16 181,61

00100620 Maltodextrin Sosa 50 5,68 56,75

00200510 Albuwhip Sosa 3 0,34 3,41

45060006 Almond flour Sosa 290 32,92 329,17

44050730 Freeze-dried wild fruits powder Sosa 80 9,08 90,81

58050131 Psyllium Sosa 8 0,91 9,08

For 850 g Total 881 1000

Mix the egg white with the Albuwhip and do a french meringue, adding the sugar mixed
with the maltodextrin during the whipping process. Aside, sift the almond flour and the
wild fruits powder and combine with the meringue. Spread on a tray and bake for 15 minu-
tes up 140 °C.

Top applications Whipping proteins / Albuwhip 2/17

 ALBUWHIP

RASPBERRY
MARSHMALLOW

Vegan raspberry marshmallow

The percentages and parts per thou-
Code Ingredient Brand g % g/kg
sand are related to the total weight
Water (1) 180 15,54 155,44 of the ingredients in the table.

00200510 Albuwhip Sosa 18 1,55 15,54

00100011 Sugar (1) Sosa 500 43,18 431,78

00100609 Liquid glucose 40 DE Sosa 100 8,64 86,36

Water (2) 200 17,27 172,71

44600114 Raspberry natural concentrated paste Sosa 80 6,91 69,08

44050302 Raspberry powder Sosa 20 1,73 17,27

00100011 Sugar (2) Sosa 50 4,32 43,18

00100658 Absorber Sosa 10 0,86 8,64

For 1110 g Total 1158 1000

Mix the water (1) with the Albuwhip and blend for one minute. Whip until get the
meringue point. In a saucepan, mix sugar (1), glucose and water (2) and bring to 130 °C.
Pour the syrup slowly into the meringue and continue whipping until it reaches 50 °C.
Finally add the raspberry concentrated paste. Turn for another 30 seconds and pour
the mixture into a frame. Prepare the batter with the raspberry powder, sugar (2) and
the Absorber, mixing it in a bowl with a spoon. Let the marshmallow rest for 48 hours
outside the fridge. Cut into the desired shape, bread with the batter.

Top applications Whipping proteins / Albuwhip 3/17

 ALBUWHIP

STRAWBERRY
MACARON

Strawberry macaron
The percentages and parts per thou-
Code Ingredient Brand g % g/kg
sand are related to the total weight
00100300 Icing sugar Sosa 500 23,58 235,80 of the ingredients in the table.

45060006 Almond powder Sosa 500 23,58 235,80

Water (1) 170 8,02 80,17

00200510 Albuwhip (1) Sosa 15 0,71 7,07

00100011 Sugar Sosa 500 23,58 235,80

Water (2) 220 10,38 103,75

Water (3) 170 8,02 80,17

00200510 Albuwhip (2) Sosa 15 0,71 7,07

46010073 Natural strawberry aroma Sosa 0,40 0,02 0,19

59500019 Beetroot red colouring Sosa 30 1,41 14,15

For 2090 g Total 2120,40 1000

Put the mix of almond powder and icing sugar in the KitchenAid. Besides, mix water (1)
and Albuwhip until totally dissolved. Add this mixture on the almond powder, the aroma
and the colouring and icing sugar and mix until combined using the paddle. On the
other side mix water (3) and the Albuwhip (2) and whip into the robot using the whisk.
Beside this preparation, combine the sugar and the water (2) and bring to 118 °C. Once
the meringue is whipped and the syrup at 118 °C, pour the syrup little by little into the
meringue and keep mixing at medium speed. Once the meringue is around 50 °C, re-
move it from the machine and mix it with the first preparation, by hand, until perfectly
combined. Give the batter a final, thorough mix. After piping the macarons, tap the tray
in order to release any air in the batter. Consequently, their volume will decrease. If any
air was left on the inside of the macarons, these would turn hollow when baked. Leave
to cool at room temperature for 20 minutes approximately so that they dry on the
inside and to prevent the shells from cracking during the baking process due to humi-
dity. They will be ready to be baked when our finger does not stick to the batter when
touching it. Bake at 155 °C in an oven with no ventilation or the minimum possible,
vents open, for about 10 minutes.

Top applications Whipping proteins / Albuwhip 4/17

 ALBUWHIP

MANDARIN
MOUSSE EV1

Mandarin mousse Ev1

The percentages and parts per thou-
Code Ingredient Brand g % g/kg
sand are related to the total weight
Mandarin purée (1) 200 20,05 200,50 of the ingredients in the table.

Mandarin purée (2) 320 32,08 320,80

00100011 Sugar Sosa 60 6,02 60,15

00150430 Cream 35% Elle&Vire 280 28,07 280,70

00100017 Inulin Cold Sosa 30 3,01 30,08

00200510 Albuwhip Sosa 18 1,80 18,05

58050055 Guar gum Sosa 1,50 0,15 1,50

Gelatin mass 88 8,82 88,22

For 6 units Total 977,50 1000

Mix the mandarin purée (1) with the Albuwhip and whip. Add the sugar and the inulin du-
ring the whipping process and keep whipping until obtain a meringue. Besides, combine
the mandarin purée (2) with the guar gum and melted gelatin mass and blend for a minu-
te. Combine both elaborations. Last step, add the whipped cream on it and stir gently.

Top applications Whipping proteins / Albuwhip 5/17

 ALBUWHIP

TENTSUYU EGG

Tentsuyu egg
The percentages and parts per thou-
Code Ingredient Brand g % g/kg
sand are related to the total weight
19020609 Tentsuyu sauce Culinary Journey 100 20,94 209,42 of the ingredients in the table.

Water 150 31,41 314,14

0020510 Albuwhip Sosa 25 5,24 52,36

Egg yolks 200 41,88 418,85

58050011 Gelespessa Sosa 2,50 0,52 5,24

For 475 g Total 477,50 1000

Mix all the ingredients with a hand blender and whip them in a KitchenAid until a merin-
gue texture is obtained. Build a fake egg, with an egg yolk in its center, using cling film.
Steam it at 90 °C for 8 minutes.

Top applications Whipping proteins / Albuwhip 6/17

 SOJAWHIP

Sojawhip Dose:
1-5 %
Vegetal protein from hydrolyzed soybean, maltodextrin
and xanthan gum
300 g 00200524 6u

VEGAN

Properties: Whipping and foaming effect.

Use: Mix while cold in the liquid base with no fat content and disperse with strong agitation. In
order to get a uniform and stable whipping effect it’s convenient to use an automatic beater
machine. It works both cold and hot.
Application: Any aqueous liquid, regardless of its pH (fruit and vegetable pulps, smoothies, defatted
broths, flavoured waters). In the case of liquids containing enzymes, whipping power is disa-
bled by them and so they have to be disabled by heat (70 ºC) before adding Sojawhip.
Remarks: High solubility and air retention capacity. Substitute of egg white or albumin due to its
coagulant capacity. Suitable for vegan, ovo-vegetarian and ovo-lacto vegetarian diets. No
coagulant capacity.
Elaborations: Meringues, spongecakes, doughs, macarons, marshmallows, mousses, foams…

Allergens: Ingredients:   

Product advantages

• Suitable for vegan, ovo-vegetarian and ovo-lacto vegetarian diets.  ✔

• High airing and emulsifying capacity.  ✔
• Water from egg white can be substituted by liquids that may add flavour.  ✔
• Works in a high pH range.  ✔
• Does not coagulate by heat application.  ✔

Main applications

Meringues Marshmallow Dough

Macaron Mousse

Spongecakes Foams

Top applications Whipping proteins / Sojawhip 7/17

 SOJAWHIP

VEGAN
LEMON MOUSSE

Vegan lemon mousse

The percentages and parts per thou-
Code Ingredient Brand g % g/kg
sand are related to the total weight
Lemon juice (1) 110 17,50 174,96 of the ingredients in the table.

Water (1) 70 11,13 111,34

59000025 Natur Emul Sosa 3 0,48 4,77

00100011 Sugar (1) Sosa 55 8,75 87,48

58050098 Vegan Mousse Gelatine Sosa 15 2,39 23,86

58050040 Gelcrem Hot Sosa 5 0,80 7,95

00350208 Desodorized coconut oil Sosa 50 7,95 79,53

Water (2) 160 25,45 254,49

00200524 Sojawhip Sosa 10 1,59 15,91

Lemon juice (2) 50 7,95 79,53

00100011 Sugar (2) Sosa 50 7,95 79,53

00100017 Inulin Cold Sosa 50 7,95 79,53

58050018 Xanthan Gum Sosa 0,70 0,11 1,11

For 1 kg Total 628,70 1000

Mix the lemon juice (1) with the water (1), sugar (1), Gelcrem Hot, Natur Emul and the Ve-
gan Mousse Gelatine. Cook until boiling point stirring constantly using a whisk. Remove
from the heat, add the coconut oil and blend well using a stick blender. Besides, mix the
lemon juice (2) with the water (2) and the Sojawhip. Then whip in the Kitchen Aid ma-
chine until get a meringue texture. Add the inulin, sugar and Xanthan gum, previously
combined, little by little and keep whipping at medium speed for 5 minutes more. Add
the first mixture to the meringue little by little, at medium speed until get an homoge-
neous mixture. Remove from the whipping machine and use immediately.

Top applications Whipping proteins / Sojawhip 8/17

 SOJAWHIP

AMARENA CHERRY
VEGAN MERINGUE

Amarena cherry vegan meringue 

The percentages and parts per thou-
Code Ingredient Brand g % g/kg
sand are related to the total weight
Amarena cherry purée 200 54,95 549,45 of the ingredients in the table.

00200524 Sojawhip Sosa 4 1,10 10,99

00100011 Sugar Sosa 100 27,47 274,73

00100112 Trehalose Sosa 60 16,48 164,84

For 350 g Total 364 1000

Mix the Sojawhip with the cherry purée and whip it in the KitchenAid. Add the sugars
in 3 steps and keep whipping for 10 minutes.

Top applications Whipping proteins / Sojawhip 9/17

 SOJAWHIP

TOMATO VEGAN
DRIED MERINGUE

Tomato vegan dried meringue

The percentages and parts per thou-
Code Ingredient Brand g % g/kg
sand are related to the total weight
Water 250 58,07 580,72 of the ingredients in the table.

47300014 Tomato powder extract Sosa 15 3,48 34,84

00200524 Sojawhip Sosa 10 2,32 23,23

00100620 Maltodextrin Sosa 100 23,23 232,29

00100112 Trehalose Sosa 50 11,61 116,14

58050011 Gelespessa Sosa 2,50 0,58 5,81

Salt 3 0,70 6,97

For 100 g Total 430,50 1000

Combine the water, tomato powder, salt, pepper and Sojawhip. Whip in the electric
whisk with the whisk att achment. Besides, combine the remaining dry ingredients and
add little by little to the previous mixture when almost whipped. Keep whipping for
about 10 minutes at medium/high speed. Remove and pipe on desired shape. Dehydrate
for 12 hours at 60 ºC.

Top applications Whipping proteins / Sojawhip 10/17

 SOJAWHIP

GUANAJA CHOCOLATE
VEGAN GANACHE

Guanaja chocolate vegan ganache

The percentages and parts per thou-
Code Ingredient Brand g % g/kg
sand are related to the total weight
Water 220 21,98 219,85 of the ingredients in the table.

00200524 Sojawhip Sosa 0,70 0,07 0,70

00100507 Dextrose Sosa 50 5 49,97

00100201 Cremsucre Sosa 30 3 29,98

00100609 Glucose 40 DE Sosa 50 5 49,97

00301000 Guanaja 70% dark couverture Valrhona 490 48,97 489,66

00350208 Deodorized coconut fat Sosa 160 15,99 159,89

For 900 g Total 1000,70 1000

Mix the water with the sugars and heat up to 50 ºC. Pour the liquid over the melted
couverture and emulsify well with a hand blender. Add the coconut fat at room tempe-
rature. Make sure to blend the fat with the water not below 40 ºC.

Top applications Whipping proteins / Sojawhip 11/17

 POTATOWHIP

Potatowhip Dose:
1 to 4 % an an emulsifier and airing agent
Deodorized potato protein powder Up to 8% as a coagulant agent
400 g 00200531 6u

VEGAN

Properties: Whipping and foaming effect. Emulsifying and coagulant capacity.

Use: Mix while cold in the liquid base with no fat content and disperse with strong agitation. In
order to get a uniform and stable whipping effect it’s convenient to use an automatic beater
machine. Whipping effect can be improved by hydrating the product for 24 hours before
beating. It works both cold and hot.
Application: Any aqueous liquid, regardless of its pH (fruit and vegetable pulps, smoothies, defatted
broths, flavoured waters). In the case of liquids containing enzymes, whipping power is disa-
bled by them and so they have to be disabled by heat (70 °C) before adding Potatowhip.
Remarks: High solubility and air retention capacity. Substitute of egg white or albumin due to its coa-
gulant capacity. Suitable for vegan, ovo-vegetarian and ovo-lacto vegetarian diets. Coagu-
lant capacity in a 8% proportion from 55 °C.
Elaborations: Meringues, spongecakes, doughs, macarons, marshmallows, mousses, soufflé, foams...
Allergens: No allergens

Product advantages

• Suitable for vegan, ovo-vegetarian and ovo-lacto vegetarian diets.  ✔

• High airing, emulsifying and coagulant capacity.  ✔
• Water from egg white can be substituted by liquids that may add flavour.  ✔
• Works in a high pH range.  ✔
• Coagulant capacity from 55 °C.  ✔

Main applications

Meringues Macarons Soufflé

Spongecakes Marshmallows Foams

Doughs Mousses

Top applications Whipping proteins / Potatowhip 12/17

 POTATOWHIP

LEMON VEGAN
ITALIAN MERINGUE

Lemon vegan Italian meringue

The percentages and parts per thou-
Code Ingredient Brand g % g/kg
sand are related to the total weight
Lemon juice 180 30,66 306,64 of the ingredients in the table.

00200531 Potatowhip Sosa 7 1,19 11,93

00100011 Sugar Sosa 200 34,07 340,72

00100112 Trehalose Sosa 50 8,52 85,18

00100609 Liquid glucose Sosa 50 8,52 85,18

Water 100 17,04 170,36

For 580 g Total 587 1000

Mix the lemon juice and the Potatowhip and blend for a minute. Pour in the KitchenAid
bowl and whip. Aside, mix the glucose, trehalose, sugar and water and heat the mix up
to 121 °C. Once the syrup stops boiling pour in the meringue slowly in order to keep the
volume. Once the syrup in, keep whipping until cold.

Tools

Code Tool Brand

HTBT-43 KitchenAid K45SSEWH KitchenAid

Top applications Whipping proteins / Potatowhip 13/17

 POTATOWHIP

PASSION FRUIT
VEGAN MACARON

Passion fruit vegan macaron

The percentages and parts per thou-
Code Ingredient Brand g % g/kg
sand are related to the total weight
45060006 Marcona almond flour Sosa 200 17,66 176,60 of the ingredients in the table.

00100300 Icing sugar Sosa 200 17,66 176,60

Water (1) 225 19,87 198,68

00200531 Potatowhip Sosa 12 1,06 10,60

46500030 Tartaric acid Sosa 1,50 0,13 1,32

58050011 Gelespessa Sosa 2 0,18 1,77

00100011 Sugar Sosa 375 33,11 331,13

Water (2) 100 8,83 88,30

46010112 Passion fruit aroma Sosa 2 0,18 1,77

59400128 Natural yellow colouring Sosa 15 1,32 13,25

For 1130 g Total 1132,50 1000

Blend water (1) with Potatowhip powder and let it incorporate for about 2 minutes in a
mixer bowl. Keep in the fridge for 30 minutes before using it. Divide 75 g of the last ela-
boration and mix with the aroma, the colouring and almond flour TPT and powder sugar
in a bowl. Stir well to get a homogeneous dough. Aside, mix the remaining Potatowhip
base, the Gelespessa and the tartaric acid in a KitchenAid bowl. Whip in order to get
a meringue. Put the water (2) and the sugar in a sauce pan and heat up to 118 °C. Pour
the syrup on the meringue slowly, as an italian meringue. Once all the syrup in, stir until
get cold. Add the meringue in the marzipan and stir gently until completely combined.
Put the dough in a piping bag with nuzzle and pipe macarons on a silicone mat. Let the
macarons rest at room temperature until dry. Bake at 150 °C for 9 minutes. Once baked
let them cool at room temperature.

Top applications Whipping proteins / Potatowhip 14/17

 POTATOWHIP

ALMOND
VEGAN BISCUIT

Almond vegan biscuit

The percentages and parts per thou-
Code Ingredient Brand g % g/kg
sand are related to the total weight
00200531 Potatowhip Sosa 15 1,59 15,87 of the ingredients in the table.

Water 330 34,92 349,21

00100011 Sugar Sosa 150 15,87 158,73

High protein flour 100 10,58 105,82

45060006 Almond flour Sosa 300 31,75 317,46

00100112 Trehalose Sosa 50 5,29 52,91

For 900 g Total 945 1000

Mix the water with the Potatowhip and blend for a minute. Pour the mixture in the Kit-
chenAid and whip adding the sugar and the trehalose during the process. Sift the almond
flour with the flour and add on the meringue. Stir gently. Stretch on a tray 2 cm thick and
bake 200 °C for 6 minutes.

Top applications Whipping proteins / Potatowhip 15/17

 POTATOWHIP

PECAN NUT
VEGAN MOUSSE

Pecan vegan mousse

The percentages and parts per thou-
Code Ingredient Brand g % g/kg
sand are related to the total weight
45300032 Pecan nut pure paste Sosa 280 27,70 276,95 of the ingredients in the table.

Rice beverage 380 37,59 375,87

59000025 Natur Emul Sosa 7 0,69 6,92

58050098 Vegan Mousse Gelatine Sosa 15 1,48 14,84

Water 150 14,84 148,37

00200531 Potatowhip Sosa 7,50 0,74 7,42

00100011 Sugar Sosa 130 12,86 128,59

00100027 Cold Inulin Sosa 40 3,96 39,56

Salt 1,50 0,15 1,48

For 1 kg Total 1011 1000

Combine the nut paste with the Natur Emul. On the other side, mix the rice beverage
and the Vegan Mousse Gelatine and bring to boil. Remove from the heat and pour onto
the first mixture. Emulsify. Besides, combine the water, the salt and the Potatowhip.
Whip the mixture. At half whipping point, add the mixture of sugar and inuline little
by little. Keep whipping for about 10 minutes more. When the first mixture reach the
55-60 °C, pour into the meringue with the machine at low speed until fully incorporat-
ed. Use immediately.

Top applications Whipping proteins / Potatowhip 16/17

 TOP APPLICATIONS
WHIPPING PROTEINS

Applications recap table

Albuwhip Sojawhip Potatowhip

Dose 8-10% 1-5% 1-4%

Mousse

Meringue

Marshmallow

Coagulate

Foam

Macaron

Spongecake

Soufflé

Remarks In high doses

may add flavour

Top applications Whipping proteins 17/17