Egg Albumin Powder 125 g
Dehydrated egg white for royal icing, meringues and stable creams.
Azucren egg albumin powder replaces fresh egg white in uncooked preparations such as royal icing, mousses and whipped creams. Made from dehydrated egg whites, it eliminates the health risk associated with raw eggs and stabilizes the structure of meringues and icings without sugar crystallization.
Technical specifications
- Net weight
- 125 g
- about 25 egg whites
- Standard dosage
- 10 g + 60 ml
- powder + water, for 2 egg whites
- Typical use
- No-bake
- royal icing, meringues
Recommended uses
- Royal icing for piping
- Italian, Swiss or French meringue
- Stabilizing buttercream
- Mousses and no-bake egg white preparations
Patissland Tip
Complete technical data sheet
| Brand | Azucren |
|---|---|
| Net weight | 125 g |
| Equivalent | about 25 egg whites |
| Ingredients | sugar, dehydrated egg white, natural gums (E414), tartaric acid (E334), sodium citrate (E331) |
| Allergens | contains egg |
Frequently asked questions
Your questions, our advice
How do I replace a fresh egg white with Azucren albumin?
Mix 10 g of powder with 60 ml of water to get the equivalent of 2 egg whites.
Is this albumin suitable for all recipes containing raw egg?
It is intended for uncooked preparations (royal icing, mousses) where the safety of raw egg is a concern; use it reconstituted as you would a standard egg white.
Can it be used for Italian meringue?
Yes, rehydrate the powder in warm water before whipping; it also stabilizes buttercream and royal icing.
Additional resources
Discover our food additives and professional-grade specialty ingredients, or complement your purchase with meringue powder and Azucren dextrose.
Explore further
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free











