Sojawhip - 300 g
Powdered soy protein, a plant-based alternative to albumin for mousses and meringues.
Sosa Sojawhip is a soy protein powder designed as a plant-based alternative to egg albumin (Albuwhip). It can be used to whip light mousses, vegan meringues, and stable glazes, both hot and cold, in all kinds of liquids.
Technical characteristics
Recommended applications
- Light, airy plant-based mousses
- Vegan meringues
- Shiny, stable glazes
- Plant-based substitute for albumin in whipped preparations
Please note: disperse the powder in the chosen liquid, then whisk until the desired whipped texture is achieved. Sojawhip is not thermoreversible and cannot withstand freezing: prepare the amount needed for immediate use.
Complete technical data sheet
| Brand | Sosa |
| Format | 300 g jar |
| Dosage | 10 to 40 g/kg depending on the recipe |
| Composition | Soy protein, maltodextrin, xanthan gum (E415), sodium chloride |
| Allergens | Contains soy and sulfites (sulfur dioxide, concentration above 10 mg/kg expressed as SO2) |
| Storage | Between 15 and 25°C, in a dry place away from light, in the resealed original packaging |
Frequently asked questions
Does Sojawhip really replace egg albumin?
Yes, that is its purpose: it allows you to whip mousses and meringues with results comparable to albumin, while being 100% plant-based.
Can a preparation made with Sojawhip be frozen?
No, it is not designed to be frozen or reheated after whipping: it is best to prepare the amount needed for same-day use.
Does Sojawhip work cold?
Yes, it is effective both hot and cold and works with all types of liquids, making it easy to use in pastry and plant-based cooking.
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free












