Pro-Pannacotta - 800 g
Carrageenan for a soft, melting pannacotta-style texture.
Sosa Pro-Pannacotta is a carrageenan-based gelling agent (E407) formulated to provide a soft, melting texture without rigidity in pannacotta-style desserts, gelled mousses, dessert creams, and fruit inclusions. It sets as it cools after hot activation.
Technical specifications
Recommended applications
- Pannacottas and dessert creams
- Soft gelled mousses
- Jams, glazes, and gelled coulis
- Fruit inclusions in entremets
Please note: mix the product hot into the chosen liquid (water, milk, cream, fruit purée), then allow the gel to set as it cools. The gel can be remelted with heat but does not withstand freezing.
Full technical data sheet
| Brand | Sosa |
| Format | Resealable 800 g jar |
| Composition | Carrageenan (E407) |
| Allergens | No direct allergens. Possible traces of tree nuts, milk, soy, eggs, sulfites, mustard, celery, sesame, and peanuts |
| Storage | Dry place, between 15 and 25°C, protected from light and odors |
Frequently asked questions
How does Pro-Pannacotta differ from Kappa Gum?
Both are carrageenan-based, but Pro-Pannacotta is dosed and formulated for a soft, melting texture, whereas Kappa Gum produces a firm, rigid gel: the choice depends on the desired firmness.
Can it be used in a savory preparation?
The formulation is primarily intended for desserts (pannacotta, creams, mousses), but the gelling principle also works in savory carrageenan-based coulis or glazes.
Does the resulting gel withstand freezing?
No, as with Kappa Gum, freezing is not recommended with this type of carrageenan-based gelling agent.
Further information
- 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












