Albumin is a protein derived from egg whites. It has a high stabilising capacity.
It allows you to assemble almost any liquid product, as long as it does not contain fat, like milk.
It is a powerful emulsifier, and can be used to make foams, meringues, royal icing, and even omelettes. It can also be used to aerate ice cream or pastries, and to clarify liquids.
To obtain it, first the egg white is separated from the egg yolk, then it is filtered and subjected to a drying process called Spray Dryer.
Mixing:
Mix the albumen powder with water in a 1: 9 ratio (1 part albumen to 9 parts water).
Composition:
Sugar, dried egg albumin, natural gums, E-414, tartaric acid (E-334) and sodium citrate (E-331).
1 kg of powdered albumin is equivalent to approximately 316 egg whites of 50 g.
Allergens:
Gluten free. Suitable for vegetarians and vegans.
Conservation:
Keep in a cool, dry place.
Once the product has been mixed, store between 0ºC - 4ºC and consume within 72 hours.