Dried Egg Albumen
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What it is
Dried egg albumen is the protein-rich liquid white of an egg that has been dehydrated. It is made by separating egg whites from yolks and then removing the water through drying processes like spray drying or drum drying. The result is a shelf-stable powder.
Why it's used
Manufacturers use dried egg albumen as a leavening agent, binder, and emulsifier. It helps create a lighter texture in baked goods like cookies and cakes, and can also be used in meringues and icings for stability and volume. It is also found in some processed meats and confectionery.
Health notes
Dried egg albumen is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of protein and contains essential amino acids. International bodies like JECFA have evaluated egg products, and EFSA has evaluated egg proteins. At typical dietary intakes, it is not associated with adverse health effects.
Allergen info
Dried egg albumen is derived from eggs, which are one of the 9 major allergens recognized by the FDA. It does not contain gluten.
Products containing Dried Egg Albumen
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Joyva Corp
Marble Halvah Sesame Treat
High in saturated fat — 20% DV per serving
684kcal
10.5Protein
43.9Fat
31.6Carbs
Nafta Foods & Packaging Inc.
Ghost Cookie
442kcal
5.3Protein
11.6Fat
77.9Carbs
Nafta Foods & Packaging Inc.
Nafta Foods & Packaging, Vanilla Pumpkin Cookies
442kcal
5.3Protein
11.6Fat
77.9Carbs
Wilton Industries Inc.
Gingerbread House Kit
433kcal
3.3Protein
8.3Fat
80Carbs