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What is albumin
Albumin is a water-soluble protein found in egg whites (ovalbumin), milk (lactalbumin), and blood (serum albumin). In food industry it is sold as a light yellow to beige powder made by spray-drying egg white or extracted from whey. Pure dried albumin contains about 80-85% protein.
Culinary and technological properties
- Foaming power — whips into stable foams of 6-8 times the original volume; forms the structural base of meringues.
- Heat coagulation — denatures and sets firmly at 62-70°C; responsible for the structure of baked desserts.
- Binding — glues dry ingredients in confectionery, protein bars, and meat emulsions.
- Typical dosage — 1 tbsp dried albumin + 2 tbsp water replaces 1 egg white (≈33 g); 3-6% in meringue formulas.
- Color — whips pure white, with high opacity suitable for glazes and icings.
- Solubility — rehydrate in cold water 20-30 minutes before whipping for full foaming capacity.
Culinary uses and product groups
- Meringues and marshmallows — primary structural protein in whipped desserts.
- Royal icing and glazes — stabilizes decoration and prevents weeping.
- Nougat and soufflé — creates airy, heat-stable texture.
- Protein-enriched beverages — milk albumin as a protein fortifier in dairy drinks.
- Meat processing — sausage binders and pâté formulations for water retention.
- Wine and juice fining — clarifies by binding tannins and suspended particles.
Industrial processing stages
- Egg separation — fresh eggs separated mechanically; whites collected into holding tanks.
- Desugarization — natural glucose fermented or enzymatically removed to prevent browning during drying.
- Pasteurization — liquid albumin treated at 56-58°C for 3-4 minutes to destroy Salmonella without coagulating protein.
- Spray-drying — atomized into hot air (inlet 170-180°C, outlet 70-80°C) to produce fine powder.
- Hot room storage — dried powder held at 50-55°C for 5-7 days to improve microbial safety.
- Sifting and packaging — sieved to uniform particle size, packed in moisture-barrier bags under controlled humidity.
Common mistakes when working with albumin
- ⚠️ Using unpasteurized raw egg white — risk of Salmonella contamination in uncooked confections like mousses and royal icing.
- ❌ Fat contamination — any trace of yolk, oil, or greasy utensils prevents foam formation completely.
- ❌ Skipping rehydration — dried albumin added directly to a batter forms lumps and never develops proper foam.
- ❌ Overwhipping — beyond stiff peaks the protein network collapses, releases water, and becomes grainy.
- ❌ Adding sugar too early — sugar delays foam formation; add only after soft peaks form.
FAQ
How to replace fresh egg white with dried albumin?
Mix 1 tablespoon (about 7 g) of albumin powder with 2 tablespoons of cold water, rest 20 minutes, then whip. This equals one egg white.
Why does my meringue not stiffen?
Most common causes: yolk or fat in the bowl, old albumin that has absorbed moisture, or sugar added before soft peaks form.
Is dried albumin safer than fresh egg whites?
Yes, commercial dried albumin is pasteurized and hot-room treated, making it safe for no-bake applications where fresh raw whites pose a Salmonella risk.
More information on albumin can be found in the articles below: