Sosa Albuwhip Powdered Egg White 500g

Foaming Agent

Sosa Albuwhip Powdered Egg White 500g is a high-performance powdered egg white used by both professionals and home bakers to create stable, airy foams and consistent results in a variety of recipes. This egg white powder is made from high-quality albumin and is designed to outperform fresh egg whites by whipping up to 25 percent more volume and delivering up to five times the stability.

Perfect for recipes where structure and hold are important, such as meringues, macarons, marshmallows and soufflés, Sosa Albuwhip is also a practical alternative when pasteurised or fresh egg white is not available. It mixes easily into cold liquids and is particularly useful in commercial kitchens or for batch baking, thanks to its long shelf life and consistency.

Whether you are creating a light mousse, a glossy Italian meringue or stabilising a foam garnish, this egg white powder offers convenience, reliability and excellent whipping performance every time.

Key Features:

• Made from pasteurised egg albumin, a convenient substitute for fresh egg whites.
• Whips 25 percent more than fresh egg whites, achieve greater volume in foams and batters.
• Five times more stable, ideal for recipes needing structure or a longer hold.
• Mixes into cold liquids, no need to heat before using.
• Size: 500g

Recipe Inspiration:

• French Meringue: Whip Albuwhip powder with sugar and water to form stiff peaks for classic meringue nests or pavlovas that hold their shape beautifully when baked.
• Macarons: Use as a precise, reliable base for macaron shells with a smooth finish and consistent rise, especially useful for batch baking.
• Marshmallows: Combine with sugar syrup to make fluffy homemade marshmallows that are stable and pillowy without needing fresh eggs.
• Foamed Garnishes for Plated Desserts: Create light citrus or herb foams that hold their shape for longer, helping to plate ahead without sacrificing presentation.

How do I use Sosa Albuwhip Powdered Egg White?

Mix it directly into cold water or liquids as per recipe instructions. It requires no pre-whipping or heating and can be used like standard egg white.

Is it suitable for making royal icing or buttercream?

Yes, it works well in royal icing recipes and can also be used to stabilise buttercream, especially in warm conditions.

Does it taste different from fresh egg whites?

No, once mixed and used in recipes, there is no noticeable difference in taste between powdered and fresh egg whites.

Ingredients:

ALBUMIN (EGG white origin) (EGGS and derivatives)

Allergens highlighted in BOLD.

Allergen Statement: This product contains EGGS, there are no other allergens present in this product or production line, However all allergens except lupin are present in the factory.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.