DRIED EGG ALBUMEN POWDER
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.
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DRIED EGG ALBUMEN POWDER
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