{"id":188,"count":3,"description":"<h2>Contents<\/h2>\r\n<ul>\r\n<li><a href=\"#what-is\">What is albumin<\/a><\/li>\r\n<li><a href=\"#properties\">Culinary properties<\/a><\/li>\r\n<li><a href=\"#uses\">Culinary uses<\/a><\/li>\r\n<li><a href=\"#processing\">Processing stages<\/a><\/li>\r\n<li><a href=\"#mistakes\">Common mistakes<\/a><\/li>\r\n<li><a href=\"#faq\">FAQ<\/a><\/li>\r\n<\/ul>\r\n\r\n<h2 id=\"what-is\">What is albumin<\/h2>\r\n<p>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.<\/p>\r\n\r\n<h2 id=\"properties\">Culinary and technological properties<\/h2>\r\n<ul>\r\n<li><strong>Foaming power<\/strong> \u2014 whips into stable foams of 6-8 times the original volume; forms the structural base of meringues.<\/li>\r\n<li><strong>Heat coagulation<\/strong> \u2014 denatures and sets firmly at 62-70\u00b0C; responsible for the structure of baked desserts.<\/li>\r\n<li><strong>Binding<\/strong> \u2014 glues dry ingredients in confectionery, protein bars, and meat emulsions.<\/li>\r\n<li><strong>Typical dosage<\/strong> \u2014 1 tbsp dried albumin + 2 tbsp water replaces 1 egg white (\u224833 g); 3-6% in meringue formulas.<\/li>\r\n<li><strong>Color<\/strong> \u2014 whips pure white, with high opacity suitable for glazes and icings.<\/li>\r\n<li><strong>Solubility<\/strong> \u2014 rehydrate in cold water 20-30 minutes before whipping for full foaming capacity.<\/li>\r\n<\/ul>\r\n\r\n<h2 id=\"uses\">Culinary uses and product groups<\/h2>\r\n<ul>\r\n<li><strong>Meringues and marshmallows<\/strong> \u2014 primary structural protein in whipped <a href=\"\/category\/world-cuisine\/desserts\/\">desserts<\/a>.<\/li>\r\n<li><strong>Royal icing and glazes<\/strong> \u2014 stabilizes decoration and prevents weeping.<\/li>\r\n<li><strong>Nougat and souffl\u00e9<\/strong> \u2014 creates airy, heat-stable texture.<\/li>\r\n<li><strong>Protein-enriched <a href=\"\/category\/world-cuisine\/beverages\/\">beverages<\/a><\/strong> \u2014 milk albumin as a protein fortifier in dairy drinks.<\/li>\r\n<li><strong>Meat processing<\/strong> \u2014 sausage binders and p\u00e2t\u00e9 formulations for water retention.<\/li>\r\n<li><strong>Wine and juice fining<\/strong> \u2014 clarifies by binding tannins and suspended particles.<\/li>\r\n<\/ul>\r\n\r\n<h2 id=\"processing\">Industrial processing stages<\/h2>\r\n<ol>\r\n<li><strong>Egg separation<\/strong> \u2014 fresh eggs separated mechanically; whites collected into holding tanks.<\/li>\r\n<li><strong>Desugarization<\/strong> \u2014 natural glucose fermented or enzymatically removed to prevent browning during drying.<\/li>\r\n<li><strong>Pasteurization<\/strong> \u2014 liquid albumin treated at 56-58\u00b0C for 3-4 minutes to destroy Salmonella without coagulating protein.<\/li>\r\n<li><strong>Spray-drying<\/strong> \u2014 atomized into hot air (inlet 170-180\u00b0C, outlet 70-80\u00b0C) to produce fine powder.<\/li>\r\n<li><strong>Hot room storage<\/strong> \u2014 dried powder held at 50-55\u00b0C for 5-7 days to improve microbial safety.<\/li>\r\n<li><strong>Sifting and packaging<\/strong> \u2014 sieved to uniform particle size, packed in moisture-barrier bags under controlled humidity.<\/li>\r\n<\/ol>\r\n\r\n<h2 id=\"mistakes\">Common mistakes when working with albumin<\/h2>\r\n<ul>\r\n<li>\u26a0\ufe0f <strong>Using unpasteurized raw egg white<\/strong> \u2014 risk of Salmonella contamination in uncooked confections like mousses and royal icing.<\/li>\r\n<li>\u274c <strong>Fat contamination<\/strong> \u2014 any trace of yolk, oil, or greasy utensils prevents foam formation completely.<\/li>\r\n<li>\u274c <strong>Skipping rehydration<\/strong> \u2014 dried albumin added directly to a batter forms lumps and never develops proper foam.<\/li>\r\n<li>\u274c <strong>Overwhipping<\/strong> \u2014 beyond stiff peaks the protein network collapses, releases water, and becomes grainy.<\/li>\r\n<li>\u274c <strong>Adding sugar too early<\/strong> \u2014 sugar delays foam formation; add only after soft peaks form.<\/li>\r\n<\/ul>\r\n\r\n<h2 id=\"faq\">FAQ<\/h2>\r\n<h3>How to replace fresh egg white with dried albumin?<\/h3>\r\n<p>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.<\/p>\r\n\r\n<h3>Why does my meringue not stiffen?<\/h3>\r\n<p>Most common causes: yolk or fat in the bowl, old albumin that has absorbed moisture, or sugar added before soft peaks form.<\/p>\r\n\r\n<h3>Is dried albumin safer than fresh egg whites?<\/h3>\r\n<p>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.<\/p>\r\n\r\n<p><em>More information on albumin can be found in the articles below:<\/em><\/p>","link":"https:\/\/tehnologam.com\/en\/key-words\/albumin\/","name":"Albumin","slug":"albumin","taxonomy":"post_tag","meta":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Albumin - egg white protein, foaming agent, stabilizer, and binder.<\/title>\n<meta name=\"description\" content=\"Albumin is a high-quality protein primarily derived from egg whites or milk whey. 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