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Source
Animal-derived
Allergen
No
Role in food
Manufacturers use dried albumen as a binder, emulsifier, and leavening agent. It helps ingredients …
What it is
Dried albumen is the common name for the dried white of an egg. Egg whites are separated from the yolks and then dehydrated, often through spray drying, to create a shelf-stable powder.
Why it's used
Manufacturers use dried albumen as a binder, emulsifier, and leavening agent. It helps ingredients mix together, creates a stable foam, and contributes to the airy texture in baked goods like cakes, cookies, and meringues.
Health notes
Dried albumen is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of protein. International bodies like JECFA have evaluated dried albumen. At typical consumption levels found in food, it does not pose health concerns.
Allergen info
Dried albumen is derived from eggs, which are one of the 9 FDA major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.