Sosa - Egg albumin
Albuwhip 500 g
100% powdered egg albumin, superior whipping effect.
Sosa Ingredients' Albuwhip is a 100% powdered egg white albumin, with no additives or stabilizers. It offers a superior whipping effect and significantly enhanced stability compared to standard egg white, and can be whipped into a firm foam with any aqueous liquid: 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 origin traceability with identical performance.
Technical specifications
500 g
Format
Professional tub
80-100 g
Dosage/kg
Per kg of liquid
Cold
Processing
Freezable, not thermoreversible
Recommended uses
- Fruit-flavored meringues with 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.
Full technical data sheet
| Composition | 100% powdered egg whites (egg albumin), no additives, stabilizers, or acidifiers |
| Allergens | Contains eggs and derivatives |
| Whipping effect | Higher than 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. Shelf life: 12 to 24 months, depending on the best-before date |
Frequently asked questions
What is the difference with Albuwhip Free Range?
Both 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 sheet.
Can it be used in fine dining to make espumas?
Yes, this is a common use: dissolve 10 to 15 g in 1 L of a thin base (stock, juice, diluted purée), then whip with a siphon or mixer. Also see Proespuma Hot, specifically designed for hot espumas.
What’s the difference compared to classic meringue powder?
Meringue powder already contains sugar and texturizing agents. Albuwhip is 100% pure albumin with no additives: a raw ingredient to sweeten and flavor yourself according to the recipe.
Learn more
Explore 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.
