Description
Egg albumen powder is a powdered form of egg whites. It is derived from the clear liquid within an egg’s shell, known as the albumen, and is rich in protein. It is primarily composed of water and proteins such as ovalbumin, conalbumin, and globulins. Egg albumen powder is made from spray dried pasteurized egg whites, and yeast is added to reduce and stabilize the natural sugars found in the albumen. It is used in recipes that require egg whites, such as white cake mixes, meringues, and marzipan.
• Composition: This product is made from dried egg whites (albumin), which is a naturally occurring emulsifier and foaming agent.
• Uses: It is commonly used in baking, pastry, and molecular gastronomy. Egg albumin powder stabilizes foams, meringues, and other aerated dishes by allowing the creation of light, fluffy textures. It can also act as a binder and thickener.
• Function as an emulsifier: In emulsions (such as sauces or creams), egg albumin helps to stabilize the mixture of oil and water. It’s particularly effective when making smooth mousses, desserts, and some savory sauces.
• Advantages: The powder form provides convenience, long shelf life, and easy reconstitution, making it a versatile product for chefs needing consistency and texture control in both hot and cold preparations.
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