Passion Fruit - Freeze-dried Powder Taste Colour 700g - Sosa

Taste Colour Passion Fruit: The Exotic Intensity of Freeze-dried Fruit

Produced through freeze-drying — a process that transforms water from a solid to a gaseous state to dehydrate the fruit while fully preserving its colour and aromatic intensity — this Sosa passion fruit powder combines freeze-dried passion fruit juice (50%) with maltodextrin as an encapsulation carrier. Specifically designed for applications where liquid intake is problematic, it guarantees consistent fruit quality year-round, regardless of seasonality.

Applications & Creative Possibilities

Thanks to its technical formulation, this extract integrates across a wide spectrum of professional preparations:

• Chocolate & Coating: Direct incorporation into chocolate coatings. Pro tip: add 7% cocoa butter to compensate for the natural thickening effect of the powder and restore the desired fluidity.
• Whipped Cream & Creams: Simultaneous flavouring and colouring without destabilising the emulsion — see recipe below.
• Pastry: Ideal for mousses, meringues and macarons where liquid intake must be strictly limited.
• Ice Cream: Recommended dosage 10% for authentic exotic notes with no added water.
• Jellies & Gelatines: Recommended dosage 7% for optimal chromatic hold.
• Biscuits & Cakes: Recommended dosage 20% for sponge cake — intense flavour and even colouring.

Recipe: Passion Fruit Whipped Cream

A stable, vibrant whipped cream combining intense flavour and striking colour.

Ingredients (makes 694g): 500g 35% cream — 50g Taste Colour Passion Fruit — 80g caster sugar — 60g trehalose — 4g natural yellow powder colorant.

Method: Combine all ingredients without incorporating air until fully integrated. Whip to a whipped cream texture.

Recommended Complementary Products

For chocolate aromatisation, we recommend using the Premier Chocolate Refiner & Wet Grinder for optimal incorporation, along with Weiss Cocoa Butter Drops to adjust the fluidity of your chocolate mass.

Technical Specifications

Technical Tip: For this flavour, dose according to the desired taste intensity rather than colour — freeze-dried passion fruit delivers powerful aroma before achieving a marked hue. For a more vibrant visual result, complement with a natural yellow colorant. For optimal infusion into fat-based preparations, the powder is dispersible up to 30% — conche for 2 to 5 hours to obtain a fully flavoured fat base.

Taste Colour in Action — Professional Demonstration

See how to introduce colour and flavour into your preparations without adding water: flavoured chocolate bars, praline ganaches, cookies, mint financier, passion fruit saint-honoré. A complete chef demonstration by Sosa, with technical explanations on freeze-drying and its applications in chocolate work, pastry and ice cream.

Video in Spanish — the visuals and techniques speak for themselves for any culinary professional.

Allergens: No specific allergens. May contain traces of nuts, soya, sulphites, egg, milk, mustard, sesame, peanuts, celery.