Egg Albumen Powder · High-Whip Egg White Protein for Bakery, Confectionery & Nutrition

Key characteristics

• Source: pasteurized egg whites (albumen).
• Form: free-flowing powder, typically off-white to light cream.
• Primary functionality:
  • Foaming & whipping: creates stable foams for aerated textures.
  • Structure building: sets during heating to support volume and crumb/aerated structure.
  • Binding: contributes to cohesion in some bakery and snack systems.
• Grade options (producer dependent):
  • Standard egg albumen powder (general bakery use),
  • High-whip grades (optimized foam volume),
  • Heat-stable or instantized options (process dependent).
• Rehydration: performance depends on hydration ratio, water temperature and resting time before whipping.
• Sensory: neutral egg white character; flavor is typically mild in sweet systems with sugar and flavors.
• Allergen: egg is a major allergen—labeling and cross-contact controls are mandatory.
• Regulatory: used as a food ingredient; country-specific rules may govern microbiological and compositional standards.

Atlas supports customers in selecting albumen grades suitable for meringue, confectionery aeration, sponge cakes and protein-enriched mixes, aligned with process requirements.

Indicative specification points

Specifications vary by producer and target application. Typical parameters include:

• Protein: minimum % (dry basis) as specified for grade.
• Moisture: controlled for flowability and shelf life.
• pH (solution): indicative range at stated concentration.
• Solubility / dispersibility: defined for instantized or beverage-mix grades (where applicable).
• Foam performance tests: whip volume, foam stability (producer-specific test methods).
• Microbiological: controlled to meet food safety standards (pasteurized input; finished powder criteria per spec).
• Color/appearance: controlled for consistent performance in white/aerated systems.
• Allergen control documentation: egg allergen statement and facility cross-contact info.

Each batch is supplied with a Certificate of Analysis (COA) and technical data sheet. Additional documents may include origin statements, dietary suitability, Halal/Kosher where applicable, and compliance statements depending on producer and market needs.

Bakery: cakes, sponges & aerated batters

• Sponge cakes and angel food cakes: provides foam structure and volume; sets with heat to support crumb.
• Macarons and meringue-based bakery items: supports stable foams and controlled drying/baking.
• Bakery mixes: improves consistency and shelf-life handling vs. liquid egg whites.

Confectionery: marshmallows, nougat & aerated sweets

• Marshmallows: contributes foam structure; works with gelatin/pectin systems (recipe dependent).
• Nougat and aerated candies: supports stable aeration and chew texture with sugar systems.
• Aerated toppings and dessert foams: used in dry mixes or industrial whipping systems.

Desserts & culinary applications

• Mousses and whipped dessert bases: used where stable foams and light textures are required.
• Glazes, icings and toppings: supports structure and aeration when whipped.

Nutrition & functional foods

• Protein powders and meal replacement blends: provides high-quality protein and functional whipping in some “whip-to-make” products.
• High-protein bakery and snacks: supports structure and protein enrichment (process dependent).

Formulation & process guidance

• Rehydration matters: hydrate with correct ratio, temperature and resting time to achieve consistent whip volume.
• Sugar and solids: sugar level affects foam stability and viscosity; adjust based on product type.
• pH control: pH influences foam stability—optimize with acids/buffers where appropriate.
• Fat sensitivity: fats and emulsifiers can reduce foaming—manage cross-contact and mixing order.
• Heat profile: baking/cooking conditions affect protein setting and final structure; validate at scale.
• Allergen control: maintain strict allergen management, labeling and segregation.

Quality & documentation

• Supplied as food-grade egg albumen powder per agreed protein content, foam performance and microbiological limits.
• Each batch delivered with a Certificate of Analysis (COA) and technical data sheet.
• Documentation can include pasteurization statements, allergen declarations, origin, contaminants statements and compliance declarations (producer/market dependent).
• Production sites typically operate under recognized food safety systems such as HACCP and FSSC/ISO 22000 (producer dependent).
• Customers remain responsible for finished-product compliance, allergen labeling and claims in destination markets.

Packaging, storage & logistics

• Packaging options: cartons/bags with inner liners (producer dependent).
• Store in a cool, dry area away from moisture, heat and strong odors. Reseal opened packs promptly.
• Protect from humidity to avoid caking; use FIFO inventory management.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export/customs and quality documentation coordinated from Ankara.

To receive a tailored offer, please share your application (meringue/marshmallow/cakes/dry mixes/nutrition), required grade (standard/high-whip/instant), annual volume, preferred packaging and documentation requirements (COA, pasteurization statement, allergen statement, Halal/Kosher where applicable) and destination markets. Our team will recommend suitable albumen grades for your process.