Egg Albumen

Egg albumen powder is a high-protein ingredient produced by pasteurizing and spray-drying fresh chicken egg whites. This process yields a free-flowing, white-to-cream-colored powder with a neutral taste and odor. It fully retains the natural gelling and foaming capabilities of fresh egg whites.

Applications and Functions

• Functional Properties: Serves as a natural stabilizer, gelling agent, and leavening agent.
• Bakery and Confectionery: Widely used to create structure and volume in meringues, biscuits, and confections.
• Savory and Instant Foods: Enhances texture and binding in pasta, meat products, and instant foods.
• Nutrition and Supplements: Formulated into low-fat, high-protein diet products due to its high bioavailability and protein quality.