Albumin is the product derived from pasteurization and drying of the fresh egg white by spray dry. In other words, albumin is egg whites in the form of a fine white powder, it has the distinctive smell and taste of the egg and is added in baking and pastry recipes to provide volume and stability. Dosage: 100g of albumin powder dissolved in 700ml water, corresponds to around 800g fresh egg whites (about 25 egg whites).
Where to use albumin
Use albumin in baked goods, protein shakes, soups, mayonnaise, glaze, meringue, omelet, macaroons. Use albumin to make glaze and decorate Christmas sweets, and use it to make pancake batter.
This is to inform you that we are not doctors. What is written above has a simple character and in no way replaces medical application. Always consult your doctor about your health issues.