{"product_id":"albuwhip-500-g","title":"Albuwhip – 500 g","description":"\u003cstyle\u003e\n  .plv6{max-width:100%;margin:32px 0;font-family:inherit;color:#2b2b2b}\n  .plv6-intro{background:#faf7f0;border-left:4px solid #d7b36a;border-radius:0 12px 12px 0;padding:22px 26px;margin-bottom:20px;font-size:15px;line-height:1.75}\n  .plv6-intro strong{color:#b98b35}\n  .plv6-acc{border:1px solid #eadfcb;border-radius:14px;margin-bottom:12px;background:#fff;overflow:hidden}\n  .plv6-acc summary{cursor:pointer;list-style:none;padding:18px 22px;font-weight:700;font-size:16px;color:#2b2b2b;display:flex;align-items:center;justify-content:space-between;gap:16px}\n  .plv6-acc summary::-webkit-details-marker{display:none}\n  .plv6-acc summary::after{content:\"+\";width:28px;height:28px;min-width:28px;border-radius:50%;background:#d7b36a;color:#fff;display:inline-flex;align-items:center;justify-content:center;font-size:20px;line-height:1;font-weight:500}\n  .plv6-acc[open] summary::after{content:\"−\"}\n  .plv6-body{padding:0 22px 22px;font-size:15px;line-height:1.75;color:#444}\n  .plv6-body p{margin:0 0 14px}\n  .plv6-body ul,.plv6-body ol{margin:8px 0 14px;padding-left:20px}\n  .plv6-body li{margin-bottom:8px}\n  .plv6-body a{color:#b98b35;text-decoration:underline;font-weight:600}\n  .plv6-hl{color:#b98b35;font-weight:700}\n  .plv6-tip{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:0 8px 8px 0;padding:14px 18px;margin:12px 0}\n  .plv6-tip strong{color:#8a6624}\n  .plv6-table{width:100%;border-collapse:collapse;margin:12px 0;font-size:14px}\n  .plv6-table th{background:#faf4e5;color:#2b2b2b;font-weight:700;padding:10px 14px;border:1px solid #eadfcb;text-align:left}\n  .plv6-table td{padding:9px 14px;border:1px solid #eadfcb;vertical-align:top}\n  @media(max-width:768px){.plv6-acc summary{padding:16px 18px;font-size:15px}.plv6-body{padding:0 18px 20px;font-size:14px}}\n\u003c\/style\u003e\n\u003cdiv class=\"plv6\"\u003e\n \u003cdiv class=\"plv6-intro\"\u003e\n \u003cstrong\u003eAlbuwhip — 500g Powdered Egg White Albumin\u003c\/strong\u003e by Sosa Ingredients. \u003cstrong\u003e+25% whipping effect compared with classic egg white\u003c\/strong\u003e, with 5× greater stability. It can whip any liquid into a firm foam — fruit purées, juices, sweetened bases — without liquid egg white. Dosage: 80–100g\/kg. \u003cstrong\u003eAllergens: eggs.\u003c\/strong\u003e\n \u003c\/div\u003e\n \u003cdetails class=\"plv6-acc\" open\u003e\n \u003csummary\u003eTechnical data sheet\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003ctable class=\"plv6-table\"\u003e\n \u003ctr\u003e\n\u003cth\u003eCharacteristic\u003c\/th\u003e\n\u003cth\u003eValue\u003c\/th\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBrand\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSosa Ingredients (Spain)\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eContents\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eComposition\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% powdered egg whites (egg albumin) — no additives, stabilizers, or acidifiers\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWhipping effect\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e+25% compared with classic egg white\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStability\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e5× compared with a standard recipe\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDosage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e80 to 100 g\/kg of liquid\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWorking\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCold\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eThermoreversible\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNo\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFreezable\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCONTAINS EGGS and derivatives\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003c\/table\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eWhy choose Albuwhip over classic egg white?\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003cp\u003eAlbuwhip powdered albumin solves several problems associated with liquid egg whites in pastry production:\u003c\/p\u003e\n \u003cul\u003e\n \u003cli\u003e\n\u003cstrong\u003eMore powerful whipping:\u003c\/strong\u003e +25% foaming power — denser foam with less product\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003e5× greater stability:\u003c\/strong\u003e the foam does not collapse and resists time and ambient humidity\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eCompatible with all liquids:\u003c\/strong\u003e whips into a foam with water, fruit purées, juices, and sweetened bases — impossible with classic egg whites over acidic purée\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eNo health risk:\u003c\/strong\u003e pasteurized product, no salmonella risk compared with fresh egg whites\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eLong-term storage:\u003c\/strong\u003e stable powder, keeps for 12–24 months unopened vs. 2–3 days for fresh egg whites\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003ePrecise and reproducible dosage:\u003c\/strong\u003e weighed on a scale, consistent results in every production run\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003cdiv class=\"plv6-tip\"\u003e\n \u003cstrong\u003eSosa Tip:\u003c\/strong\u003e combine Albuwhip with icing sugar and raspberry or mango purée to make a crisp, naturally colored fruit meringue without artificial coloring.\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eApplications — what you can make with Albuwhip\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003ctable class=\"plv6-table\"\u003e\n \u003ctr\u003e\n\u003cth\u003eApplication\u003c\/th\u003e\n\u003cth\u003eTechnique\u003c\/th\u003e\n\u003cth\u003eAlbuwhip Advantage\u003c\/th\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFruit meringues\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDissolve 80g\/kg in fruit purée + whip\u003c\/td\u003e\n\u003ctd\u003eWhips on an acidic base, which is impossible with conventional egg whites\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMacarons without fresh egg whites\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRehydrate 30g Albuwhip in 90ml water before whipping\u003c\/td\u003e\n\u003ctd\u003eSuperior stability, more even shells\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePastry soufflés\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWhip to stiff peaks + fold into the base\u003c\/td\u003e\n\u003ctd\u003e5× stability = soufflé that collapses less quickly\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGelatin-free fruit mousses\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWhip fruit purée + Albuwhip + sugar\u003c\/td\u003e\n\u003ctd\u003eLight mousse, natural fruit color\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eClouds and espumas\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFluid base + Albuwhip + siphon or whisk\u003c\/td\u003e\n\u003ctd\u003eStable espuma without soy lecithin\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMarshmallows\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCooked syrup + whipped Albuwhip, pour into a frame\u003c\/td\u003e\n\u003ctd\u003eFirm texture and clean cut\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003c\/table\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eInstructions — rehydration and whipping\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003col\u003e\n \u003cli\u003e\n\u003cstrong\u003eDosage:\u003c\/strong\u003e weigh 80 to 100g of Albuwhip per 1kg of liquid (water, fruit purée, juice)\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eDissolution:\u003c\/strong\u003e mix the powder with the cold liquid using a whisk or immersion blender — dissolve thoroughly before whipping\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eOptional resting:\u003c\/strong\u003e let hydrate for 5 to 10 minutes for complete dissolution, especially with thick purées\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eWhipping:\u003c\/strong\u003e whip with an electric mixer at medium speed, then high speed, until stiff peaks form (bird's beak). The foam is ready when it holds on an inverted whisk\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eIncorporation:\u003c\/strong\u003e gently fold into your pastry bases with a spatula (creams, macaron batter, soufflé mixture)\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eImmediate use:\u003c\/strong\u003e unlike a meringue, Albuwhip foam is not thermoreversible — use immediately\u003c\/li\u003e\n \u003c\/ol\u003e\n \u003cdiv class=\"plv6-tip\"\u003e\n \u003cstrong\u003eFor macarons:\u003c\/strong\u003e rehydrate 30g in 90ml cold water for 20 minutes, then whip as you would a conventional egg white. The resulting meringue is more stable and holds up better to ambient humidity during macaron making.\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eStorage\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003cul\u003e\n \u003cli\u003e\n\u003cstrong\u003eBefore opening:\u003c\/strong\u003e store in a cool, dry place away from light. Shelf life: 12 to 24 months according to the printed best-before date\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eAfter opening:\u003c\/strong\u003e reseal tightly or transfer to an airtight container — powdered albumin absorbs ambient moisture and may form lumps\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eStorage temperature:\u003c\/strong\u003e ideally 15 to 20°C. Do not refrigerate the sealed powder (condensation when opened)\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eMounted product:\u003c\/strong\u003e use immediately — Albuwhip foam is non-thermoreversible but remains stable for several hours at a cool temperature\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eComplementary products\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003cul\u003e\n \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/collections\/sosa\"\u003eComplete Sosa Ingredients Collection\u003c\/a\u003e — Profiber Stab 5, Proespuma, professional gelatins\u003c\/li\u003e\n \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/products\/gelatine-bovine-halal-bloom-200-gelita\"\u003eGelita Halal Bovine Gelatin 200 Bloom\u003c\/a\u003e — to stabilize your fruit mousses as an alternative to Albuwhip\u003c\/li\u003e\n \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/products\/inspiration-framboise-feves-250g\"\u003eValrhona Raspberry Inspiration\u003c\/a\u003e — fruit couverture base for colored meringues and mousses\u003c\/li\u003e\n \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/collections\/additifs-alimentaires\"\u003eFood additives and texturizers\u003c\/a\u003e — pectins, gelling agents, professional stabilizers\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eFrequently asked questions\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003cp\u003e\u003cstrong\u003eDoes Albuwhip perfectly replace fresh egg whites?\u003c\/strong\u003e\u003cbr\u003eYes, in most applications. The difference: Albuwhip whips with any liquid (fruit purée, flavored water), whereas traditional egg white only whips on its own or with very little acidic addition. For macarons and meringues, the result is equivalent or even more stable.\u003c\/p\u003e\n \u003cp\u003e\u003cstrong\u003eCan it be used in fine-dining cuisine (espumas)?\u003c\/strong\u003e\u003cbr\u003eYes — it is even a flagship use at Sosa. Dissolve 10–15 g in 1 L of a fluid base (stock, juice, diluted purée), then whip with a siphon or mixer. Stable espumas without soy lecithin or added additives.\u003c\/p\u003e\n \u003cp\u003e\u003cstrong\u003eWhat is the difference from classic meringue powder?\u003c\/strong\u003e\u003cbr\u003eMeringue powder already contains sugar and texturizing agents. Albuwhip is 100% pure albumen with no additives — it is the raw ingredient, to be sweetened and flavored yourself according to the recipe.\u003c\/p\u003e\n \u003cp\u003e\u003cstrong\u003eIs it suitable for gluten-free diets?\u003c\/strong\u003e\u003cbr\u003eYes — 100% egg albumen, gluten-free. Single allergen: egg. Adapt according to your customers’ requirements.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51487205523795,"sku":"48688","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/albuwhip-500-g-sosa-1.jpg?v=1772158611","url":"https:\/\/pitisslind.com\/en\/products\/albuwhip-500-g","provider":"Patissland","version":"1.0","type":"link"}