Dried Egg Albumin
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What it is
Dried egg albumin is the protein found in egg whites, dehydrated for preservation and ease of use. It is produced by separating egg whites from yolks and then drying the whites, often through spray-drying.
Why it's used
Manufacturers use dried egg albumin as a leavening agent, helping baked goods rise and become fluffy. It also acts as a binder and emulsifier, improving texture and stability in products like cookies, meringues, and confections.
Health notes
Dried egg albumin is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of protein. Regulatory bodies like JECFA and EFSA have evaluated egg proteins. While generally considered safe, it is a common allergen for some individuals.
Allergen info
Dried egg albumin is derived from eggs, which are one of the 9 major food allergens identified by the FDA. It does not contain gluten.
Products containing Dried Egg Albumin
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Joyva Corp
Chocolate Covered Halvah
High in saturated fat — 22% DV per serving
High in added sugars — 26% DV per serving
510kcal
12.2Protein
30.6Fat
49.0Carbs
Joyva Corp
Marble Halvah
524kcal
16.7Protein
30.9Fat
47.6Carbs
Joyva Corp
Original Flavor Halvah
548kcal
16.7Protein
33.3Fat
45.2Carbs