Ovodry High-Foam Egg Albumin is a dried egg white product manufactured by GF Ovodry SRL, Italy. It is designed for use as a foaming agent, thickener, and moisture-retention agent in confectionery and bakery production. This albumin grade is specifically optimized for applications requiring high foam volume and stability, such as marshmallow, meringue, soufflé, and aerated confectionery masses.
Chemical and physical characteristics
- Moisture: 8.0% max
- Protein: 80% min
- pH: 6.5 (± 1.0)
- Reducing sugars: 0.1% max
- Enzymes: absent
- Composition: egg white 85–87%, moisture 6–8%
- Note: highly hygroscopic — absorbs moisture rapidly from the air; store in sealed packaging
Organoleptic properties
- Color: cream-white
- Odor: mild, faint, typical of egg albumin
Functional and technological properties
- Whipping height: minimum 12 cm
- Foam stability: first drop after minimum 15 minutes of whipping
- Syneresis: maximum 10 mL after dewatering test
Microbiological parameters
- Total plate count: 5,000/g max
- Coliforms: 10/g max
- Yeast and mold: 10/g max
- Salmonella: absent in 50 g
All other parameters comply with EU legislation requirements for egg albumin.
📅 Created: 03/28/2026👁️ 53👤 1