The Complete Guide to Sosa Ingredients — Buy Professional Patisserie Stabilisers Online UK

September 3, 2026

Published by Nut House | Premium Professional Baking Ingredients, Fast UK Delivery

Sosa is the leading Spanish brand for professional patisserie stabilisers, texturisers, and functional ingredients. Used in the world's best restaurants, pastry kitchens, and chocolateries, Sosa ingredients give chefs the technical tools to create exceptional textures, glazes, foams, ice creams, and confectionery with precision and consistency.

At Nut House, we stock the full professional Sosa range, available to buy online with fast UK delivery. This guide explains every product, what it does, and when to use it.

Sosa Pectin & Gelling Agents — Buy Online UK

Sosa Fruit Pectin NH

The professional standard for mirror glazes and fruit jellies. Pectin NH is a modified pectin that sets firmly at room temperature and remelts cleanly when heated — making it the go-to for high-gloss mirror glazes, fruit nappage, and any gel that needs to be applied warm and set cold.

Best for: Mirror glazes, fruit jellies, nappage, entremet coatings, fruit inserts.

Sosa Pectin Nappage X58

A high-performance pectin specifically designed for premium nappage and fruit-flavoured mirror glazes. Delivers an ultra-high gloss finish with excellent clarity and a firm, stable set.

Best for: Professional nappage, high-gloss fruit glazes, tart glazing.

Sosa Yellow Pectin

The professional standard for pâte de fruit and high-sugar confectionery gels. Yellow pectin requires high sugar concentrations to set and produces a firm, sliceable gel with a clean, bright fruit flavour.

Best for: Pâte de fruit, high-sugar fruit confectionery, fruit jellies for confectionery production.

Sosa Agar Agar

A natural, plant-based gelling agent derived from seaweed. Sets firmly at room temperature to produce a clean, firm gel. Unlike gelatine, agar sets at a higher temperature and is suitable for vegetarian and vegan applications.

Best for: Fluid gels, set creams, vegetarian desserts, savoury gels, agar spaghetti.

Sosa Gellan Gum

A microbial polysaccharide that produces uniquely firm, brittle, or elastic gels depending on the type used. Delivers crystal-clear gels with a distinctive clean-break texture. Ideal for avant-garde and technical pastry applications.

Best for: Crystal-clear gels, firm set creams, modernist pastry, fluid gels, agar alternatives.

Sosa Kappa

A carrageenan-based gelling agent that sets firmly with a clean snap and melts at a higher temperature than gelatine. Produces firm, shiny gels that hold their shape well even at room temperature.

Best for: Firm jellies, glazes, dairy-based gels, modernist patisserie.

Sosa Elastic

A unique gelling agent that produces a gel with exceptional elasticity — it can be stretched and shaped without breaking. Ideal for creative, avant-garde pastry and chocolate work.

Best for: Elastic gels, creative modernist textures, edible films and membranes.

Sosa Gelbinder

A professional cold-setting binder and thickener for savoury and sweet applications. Provides excellent binding without the need for heat.

Best for: Cold-set preparations, binding applications, professional production.

Sosa Freeze Veggie Gel

A plant-based gelatine substitute that is freeze-stable — it maintains its gel structure even after freezing and thawing, making it ideal for frozen desserts and components that need to survive the freeze-thaw cycle.

Best for: Vegan desserts, frozen inserts, freeze-stable jellies and mousses.

Sosa Thickeners & Emulsifiers

Sosa Gelepessa (Xanthan Gum)

The essential professional thickener and stabiliser. Xanthan gum provides viscosity and stability in sauces, glazes, and emulsions at very low concentrations. Effective cold and hot, and compatible with most ingredients.

Best for: Sauces, glazes, dressings, emulsions, cold-process thickening.

Sosa Guar Gum

A natural seed-derived thickener that provides excellent viscosity in cold preparations. Works synergistically with xanthan gum for enhanced stabilisation effects.

Best for: Cold thickening, ice cream stabilisation, gluten-free baking texture.

Sosa Natur Emul

A natural emulsifier derived from sunflower lecithin. Improves the stability and smoothness of ganaches, creams, and emulsified preparations. Enhances mouthfeel and extends shelf life.

Best for: Ganaches, cremeux, emulsified sauces, ice cream, improved mouthfeel.

Sosa Psyllium

A natural plant fibre with exceptional water-binding and gel-forming properties. Creates a unique, slightly elastic texture and is popular in gluten-free baking as a structure agent.

Best for: Gluten-free baking, cold gels, fibre enrichment, water binding.

Sosa Flax Fiber

Ground flaxseed fibre with natural binding and emulsifying properties. Adds nutritional value while improving texture in baked goods and ice cream.

Best for: Gluten-free baking, fibre enrichment, egg reduction in recipes.

Sosa Ice Cream & Sorbet Stabilisers — Buy Online UK

Sosa Procrema 100 Cold

The industry-leading cold-process ice cream stabiliser. Procrema 100 Cold is designed specifically for cold-churned ice creams — simply disperse in the cold mix, churn, and freeze. Delivers smooth, scoopable ice cream with excellent melt-resistance and a clean dairy flavour.

Best for: Professional ice cream production, cold-process churned ice creams, smooth texture and melt resistance.

Sosa Prosorbet 100 Cold

Professional cold-process sorbet stabiliser. Produces smooth, stable sorbets with a clean flavour, excellent scoop-ability, and consistent freeze-thaw performance. Works with any fruit base.

Best for: Fruit sorbets, cold-process sorbet production, smooth texture and stability.

Sosa Natural Prosorbet 100 Cold

The all-natural version of Prosorbet 100 Cold — same professional performance for smooth, stable sorbets but formulated with only natural-origin ingredients for clean-label applications.

Best for: Natural/clean-label sorbets, premium artisan sorbet production.

Sosa Profiber Stab 5

A fibre-based ice cream stabiliser that adds prebiotic benefits while improving texture. Reduces ice crystal formation and improves scoop-ability in lower-fat ice cream formulations.

Best for: Healthier ice cream formulations, reduced-fat ice cream, fibre-enriched frozen desserts.

Sosa Pro Pannacotta

A professional panna cotta stabiliser that delivers a consistently smooth, set, and silky panna cotta every time. Takes the guesswork out of gelatine ratios and ensures a perfect result.

Best for: Panna cotta, set creams, dairy-based desserts at scale.

Sosa Pro Glaze

A ready-to-use professional glaze for tarts, pastries, and fruit presentations. Delivers a brilliant, long-lasting gloss finish that holds up without syneresis.

Best for: Tart glazing, fruit presentations, professional pastry finishing.

Sosa Inulin & Fibre Ingredients

Sosa Inulin Cold

A prebiotic plant fibre that dissolves in cold preparations. Acts as a fat replacer and texture improver in ice cream, frozen desserts, and cold-process patisserie. Adds a clean, neutral sweetness and improves mouthfeel.

Best for: Cold-process ice cream, reduced-fat preparations, prebiotic enrichment.

Sosa Inulin Hot

The hot-process version of Sosa Inulin — disperses effectively in heated preparations. Ideal for baked goods, hot creams, and cooked preparations where you want fat reduction and improved texture.

Best for: Baked goods, hot cream preparations, fat reduction in cooked recipes.

Sosa Oligofruit

A short-chain fructooligosaccharide (FOS) that acts as a prebiotic sweetener and texture agent. Lower sweetness than sugar with prebiotic benefits — ideal for functional and health-focused patisserie.

Best for: Functional patisserie, prebiotic enrichment, reduced-sugar applications.

Sosa Whipping Agents — Buy Online UK

Sosa Albuwhip Powder

A professional dried egg white powder that whips to a stable, consistent foam. Delivers reliable albumen performance for macarons, meringues, royal icing, and any application where fresh egg whites are impractical or inconsistent.

Best for: Macarons, French and Italian meringue, royal icing, marshmallow, angel cake.

Sosa Potatowhip

A potato protein-based whipping agent that produces a stable, airy foam without egg whites. The professional plant-based alternative for meringues, mousses, and whipped preparations. Performs consistently across different pH levels and temperatures.

Best for: Vegan meringues, plant-based mousses, egg-free whipped preparations, macarons.

Sosa Potatowhip Cold

The cold-process version of Potatowhip — disperses and whips in cold preparations without the need for heating. Ideal for cold-process foams and chilled whipped preparations.

Best for: Cold-process vegan foams, chilled mousses, cold whipped preparations.

Sosa Sojawhip

A soy protein-based whipping agent that produces light, stable foams with a neutral flavour. An excellent egg-free alternative for large-scale production where cost efficiency and consistency are important.

Best for: Large-scale vegan production, neutral-flavour foams, egg-free baking.

Sosa Crispy Inclusions — Buy Online UK

Sosa's range of crispy inclusions are moisture-resistant, meaning they maintain their crunch even when in contact with moist fillings, chocolate, or ice cream — a common challenge with standard crunchy ingredients.

Sosa Caramel Crispy

Caramelised crispy pieces with a deep, rich caramel flavour. Perfect for pralinés, chocolate bars, entremet crunch layers, and ice cream inclusions.

Sosa Wet Proof Strawberry Crispy

Moisture-resistant strawberry-flavoured crispy pieces that hold their crunch even in contact with cream, ganache, or ice cream. Vivid strawberry flavour with a satisfying crunch.

Sosa Raspberry Wet Proof Crispy

Moisture-resistant raspberry crispy pieces — perfect for chocolate fillings, entremets, and frozen desserts where you need fruit flavour and crunch that lasts.

Sosa Strawberry Crispy 2–10mm

Freeze-dried strawberry crispy pieces for decoration and inclusions. Vivid colour and intense fruit flavour — ideal for tart decoration, chocolate garnish, and pastry finishing.

Sosa Mango Wet Proof Crispy

Moisture-resistant mango crispy pieces for tropical-flavoured chocolate fillings, entremets, and ice cream inclusions.

Sosa Mango Crispy 2–10mm

Freeze-dried mango pieces for decoration and flavour inclusions in pastry and chocolate work.

Sosa Cherry Crispy 2–10mm

Freeze-dried cherry pieces with an intense, sweet-sour flavour. Excellent with dark chocolate, Black Forest-inspired desserts, and cherry-kirsch ganaches.

Sosa Pineapple Crispy 2–10mm

Freeze-dried pineapple pieces for tropical pastry and chocolate applications. Pairs beautifully with white chocolate, coconut, and passion fruit.

Sosa Neutral Peta Crisp

Neutral-flavoured crispy pieces that provide texture without adding flavour. Ideal as a base for coated crisps or as a crunch element where the surrounding flavours should dominate.

Sosa Yogurt Crispy

Yogurt-flavoured crispy pieces with a pleasant tang. Ideal for healthy-inspired pastry, granola-style inclusions, and yogurt-themed desserts.

Sosa Freeze-Dried Fruits & Powders

Sosa Freeze-Dried Raspberry Powder

Intensely flavoured, water-soluble raspberry powder made from 100% freeze-dried raspberries. Adds vivid raspberry colour and flavour to macarons, buttercream, mousse, mirror glazes, and chocolate without adding liquid.

Best for: Macarons, buttercream, mousse, mirror glazes, chocolate colouring.

Sosa Freeze-Dried Whole Raspberries

Whole freeze-dried raspberries with an intense flavour and satisfying crunch. Perfect for pastry decoration, chocolate inclusions, and tart finishing where a dramatic visual element is needed.

Best for: Decoration, chocolate inclusions, tart finishing, granola.

Sosa Strawberry Powder

Freeze-dried strawberry powder for adding natural strawberry flavour and colour to patisserie. Dissolves cleanly into creams, buttercream, ganaches, and glazes.

Best for: Buttercream, pastry cream, ganache, glazes, macaron shells.