Albuwhip — 500g Powdered Egg White Albumin by Sosa Ingredients. +25% whipping effect compared with classic egg white, 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. Allergens: eggs.
Technical data sheet
| Characteristic | Value |
|---|---|
| Brand | Sosa Ingredients (Spain) |
| Contents | 500 g |
| Composition | 100% powdered egg whites (egg albumin) — no additives, stabilizers, or acidifiers |
| Whipping effect | +25% compared with classic egg white |
| Stability | 5× compared with a standard recipe |
| Dosage | 80 to 100 g/kg of liquid |
| Working | Cold |
| Thermoreversible | No |
| Freezable | Yes |
| Allergens | CONTAINS EGGS and derivatives |
Why choose Albuwhip over classic egg white?
Albuwhip powdered albumin solves several problems associated with liquid egg whites in pastry production:
- More powerful whipping: +25% foaming power — denser foam with less product
- 5× greater stability: the foam does not collapse and resists time and ambient humidity
- Compatible with all liquids: whips into a foam with water, fruit purées, juices, and sweetened bases — impossible with classic egg whites over acidic purée
- No health risk: pasteurized product, no salmonella risk compared with fresh egg whites
- Long-term storage: stable powder, keeps for 12–24 months unopened vs. 2–3 days for fresh egg whites
- Precise and reproducible dosage: weighed on a scale, consistent results in every production run
Sosa Tip: combine Albuwhip with icing sugar and raspberry or mango purée to make a crisp, naturally colored fruit meringue without artificial coloring.
Applications — what you can make with Albuwhip
| Application | Technique | Albuwhip Advantage |
|---|---|---|
| Fruit meringues | Dissolve 80g/kg in fruit purée + whip | Whips on an acidic base, which is impossible with conventional egg whites |
| Macarons without fresh egg whites | Rehydrate 30g Albuwhip in 90ml water before whipping | Superior stability, more even shells |
| Pastry soufflés | Whip to stiff peaks + fold into the base | 5× stability = soufflé that collapses less quickly |
| Gelatin-free fruit mousses | Whip fruit purée + Albuwhip + sugar | Light mousse, natural fruit color |
| Clouds and espumas | Fluid base + Albuwhip + siphon or whisk | Stable espuma without soy lecithin |
| Marshmallows | Cooked syrup + whipped Albuwhip, pour into a frame | Firm texture and clean cut |
Instructions — rehydration and whipping
- Dosage: weigh 80 to 100g of Albuwhip per 1kg of liquid (water, fruit purée, juice)
- Dissolution: mix the powder with the cold liquid using a whisk or immersion blender — dissolve thoroughly before whipping
- Optional resting: let hydrate for 5 to 10 minutes for complete dissolution, especially with thick purées
- Whipping: 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
- Incorporation: gently fold into your pastry bases with a spatula (creams, macaron batter, soufflé mixture)
- Immediate use: unlike a meringue, Albuwhip foam is not thermoreversible — use immediately
For macarons: 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.
Storage
- Before opening: store in a cool, dry place away from light. Shelf life: 12 to 24 months according to the printed best-before date
- After opening: reseal tightly or transfer to an airtight container — powdered albumin absorbs ambient moisture and may form lumps
- Storage temperature: ideally 15 to 20°C. Do not refrigerate the sealed powder (condensation when opened)
- Mounted product: use immediately — Albuwhip foam is non-thermoreversible but remains stable for several hours at a cool temperature
Complementary products
- Complete Sosa Ingredients Collection — Profiber Stab 5, Proespuma, professional gelatins
- Gelita Halal Bovine Gelatin 200 Bloom — to stabilize your fruit mousses as an alternative to Albuwhip
- Valrhona Raspberry Inspiration — fruit couverture base for colored meringues and mousses
- Food additives and texturizers — pectins, gelling agents, professional stabilizers
Frequently asked questions
Does Albuwhip perfectly replace fresh egg whites?
Yes, 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.
Can it be used in fine-dining cuisine (espumas)?
Yes — 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.
What is the difference from classic meringue powder?
Meringue 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.
Is it suitable for gluten-free diets?
Yes — 100% egg albumen, gluten-free. Single allergen: egg. Adapt according to your customers’ requirements.
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.
