Sosa - Egg albumin
Albuwhip 500 g
100% powdered egg albumin, superior whipping effect.
Sosa Ingredients Albuwhip is 100% powdered egg white albumin, with no additives or stabilizers. It provides a superior whipping effect and significantly enhanced stability, allowing any aqueous liquid to be whipped into a firm foam: fruit purées, juices, sweetened bases, without using liquid egg white. It is also available in a Free Range version, made from free-range hens, for enhanced traceability of origin with identical performance.
Technical specifications
500 g
Format
Professional jar
80-100 g
Dosage/kg
Per kg of liquid
Cold
Processing
Freezable, not thermoreversible
Recommended uses
- Fruit meringues on an acidic base (fruit purée)
- Macarons (rehydrate 30 g in 90 ml of water)
- Pastry soufflés
- Fruit mousses without gelatin
- Espumas and siphon clouds
- Marshmallows
Patissland tip
Tip: for macarons, rehydrate 30 g of Albuwhip in 90 ml of cold water for 20 minutes before whipping like a standard egg white. Allergen: egg.
Complete technical data sheet
| Composition | 100% powdered egg whites (egg albumin), with no additives, stabilizers, or acidifiers |
| Allergens | Eggs and egg derivatives present |
| Whipping effect | Superior to a standard egg white |
| Stability | Significantly enhanced |
| Thermoreversible | No |
| Freezable | Yes |
| Storage | Store in a dry, cool place away from light, ideally at 15 to 20 °C. Do not refrigerate unopened powder. Best before 12 to 24 months depending on the best-before date. |
Frequently asked questions
What is the difference compared with Albuwhip Free Range?
The two versions are technically identical (same dosage, same performance). Albuwhip Free Range Eggs is made from free-range eggs for enhanced traceability. See the Albuwhip Free Range product page.
Can it be used in fine-dining cuisine for espumas?
Yes, it is a common use: dissolve 10 to 15 g in 1 L of fluid base (broth, juice, diluted purée), then whip with a siphon or mixer. Also see Proespuma Hot, specifically designed for hot espumas.
What is the difference compared with classic meringue powder?
Meringue powder already contains sugar and texturizing agents. Albuwhip is 100% pure albumin with no additives: the raw ingredient, ready for you to sweeten and flavor according to the recipe.
Learn more
Discover the Sosa collection and food additives, compare it with Albuwhip Free Range, or discover Proespuma Hot for hot espumas.
Shipping and Delivery
Processing and Delivery Times
- 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
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
