{"id":368,"date":"2026-03-28T10:48:59","date_gmt":"2026-03-28T15:48:59","guid":{"rendered":"https:\/\/tehnologam.com\/en\/?p=368\/"},"modified":"2026-03-28T10:48:59","modified_gmt":"2026-03-28T15:48:59","slug":"ovodry-high-foam-egg-albumin-specification","status":"publish","type":"post","link":"https:\/\/tehnologam.com\/en\/ovodry-high-foam-egg-albumin-specification\/","title":{"rendered":"Ovodry High-Foam Egg Albumin Specification"},"content":{"rendered":"<p><strong>Ovodry High-Foam Egg Albumin<\/strong> is a dried egg white product manufactured by GF Ovodry SRL, Italy. It is designed for use as a foaming agent, <a href=\"\/key-words\/thickener\/\">thickener<\/a>, 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, souffl\u00e9, and aerated confectionery masses.<\/p>\n<h2>Chemical and physical characteristics<\/h2>\n<ul>\n<li><strong>Moisture:<\/strong> 8.0% max<\/li>\n<li><strong>Protein:<\/strong> 80% min<\/li>\n<li><strong>pH:<\/strong> 6.5 (\u00b1 1.0)<\/li>\n<li><strong>Reducing sugars:<\/strong> 0.1% max<\/li>\n<li><strong>Enzymes:<\/strong> absent<\/li>\n<li><strong>Composition:<\/strong> egg white 85\u201387%, moisture 6\u20138%<\/li>\n<li><strong>Note:<\/strong> highly hygroscopic \u2014 absorbs moisture rapidly from the air; store in sealed packaging<\/li>\n<\/ul>\n<h2>Organoleptic properties<\/h2>\n<ul>\n<li><strong>Color:<\/strong> cream-white<\/li>\n<li><strong>Odor:<\/strong> mild, faint, typical of egg albumin<\/li>\n<\/ul>\n<h2>Functional and technological properties<\/h2>\n<ul>\n<li><strong>Whipping height:<\/strong> minimum 12 cm<\/li>\n<li><strong>Foam stability:<\/strong> first drop after minimum 15 minutes of whipping<\/li>\n<li><strong>Syneresis:<\/strong> maximum 10 mL after dewatering test<\/li>\n<\/ul>\n<h2>Microbiological parameters<\/h2>\n<ul>\n<li>Total plate count: 5,000\/g max<\/li>\n<li>Coliforms: 10\/g max<\/li>\n<li>Yeast and mold: 10\/g max<\/li>\n<li>Salmonella: absent in 50 g<\/li>\n<\/ul>\n<p>All other parameters comply with EU legislation requirements for egg albumin.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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, souffl\u00e9, and aerated&hellip;&nbsp;<a href=\"https:\/\/tehnologam.com\/en\/ovodry-high-foam-egg-albumin-specification\/\" rel=\"bookmark\">Read More &raquo;<span class=\"screen-reader-text\">Ovodry High-Foam Egg Albumin Specification<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"off","neve_meta_content_width":70,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[26],"tags":[188,189,28,187],"class_list":["post-368","post","type-post","status-publish","format-standard","hentry","category-handbook","tag-albumin","tag-foaming-agent","tag-raw-materials","tag-specification"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ovodry High-Foam Egg Albumin Specification<\/title>\n<meta name=\"description\" content=\"Ovodry high-foam egg albumin by GF Ovodry SRL Italy. 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