Dried Egg Albumen replaces fresh egg white (albumen) in foods ranging from angel food cakes to high protein bars to fish cakes and sausages.

Egg albumen is a very efficient protein, forming a complex structural support when mixed with other ingredients.

As it is heated, the egg albumen structure coagulates, creating rigidity in the product. This is called gel strength, and is a measurement of albumen’s binding capacity.

When albumen is beaten, its volume increases by six to eight times. Eventually it stiffens and forms soft peaks. The air bubbles trapped in the liquid become smaller and smaller and the liquid loses its flow of properties – the energy transferred to the egg white causes it to coagulate and create the structure of the whipped egg albumen. Acting as a natural leavener, egg albumen is the key to angel food cake and meringues.

When beaten egg albumen is incorporated into a batter, it serves as a structural web. In the oven, the trapped air expands until the egg white coagulates and the structure is fixed.

Egg albumen is recognised as an excellent natural source of protein, containing all the essential amino acids. It is used as a food supplement, on its own or blended with other nutritional components.

The Albumen Powder is supplied in 20kg corrugated cartons, with plastic-liners.