SojaWhip - 300g - Sosa

The Natural Egg White Substitute

Sosa Sojawhip is a hydrolysed soy whey protein combined with maltodextrin and xanthan gum. An exceptional whipping protein, it offers high air retention capacity and excellent solubility in any aqueous liquid, regardless of pH value. Simple to use: mix cold into a fat-free liquid base and whisk vigorously to obtain a stable, uniform foam.

Technical Strengths & Versatility for Food Service

• Egg White Substitute: Effectively replaces egg white and albumin in all whipped preparations, with no compromise on hold or texture.
• High Air Retention: Produces stable, light, airy foams ideal for vegan meringues, soufflés and mousses.
• Wide pH Range: Works in any aqueous liquid regardless of acidity, for total creative freedom.
• Hot & Cold: Suitable for both hot and cold applications without any change to its functional properties.
• No Coagulation: Unlike egg white, it does not coagulate — a key factor to consider depending on the intended application.

How to Use

• Incorporation: Mix cold into a fat-free aqueous liquid base with vigorous stirring. An automatic mixer is recommended for a stable, uniform result.
• Liquid base: Use exclusively in a fat-free aqueous liquid for optimal results.
• Dosage: 10-40g/kg depending on application and desired texture.
• Applications: Vegan meringues & marshmallows | Mousses & soufflés | Biscuits & bakery products | Icings | Aerated beverages & desserts.
• Sosa tip: For egg-allergic guests, Sojawhip is a reliable, high-performance alternative to albumin across all pastry applications.

Technical Specifications

Allergens: Soy, Sulfites. May contain traces of Egg, Celery, Peanuts, Nuts, Milk, Mustard, Sesame.

Sosa Spotlight — Sojawhip Featured