125 g Powdered Egg Albumin
Dehydrated egg white for royal icing, meringues, and stable creams.
Azucren powdered egg albumin replaces fresh egg white in uncooked preparations: royal icing, mousses, and whipped creams. Made from dehydrated egg whites, it eliminates the health risk associated with raw egg and stabilizes the structure of meringues and icings without causing the sugar to crystallize.
Technical specifications
Recommended uses
- Royal icing for piping
- Italian, Swiss, or French meringue
- Stabilizing buttercreams
- Mousses and uncooked egg-white-based preparations
Patissland advice
Tip: Rehydrate the albumin in lukewarm water for a few minutes before whipping for more consistent aeration. For royal icing, sift the albumin with the powdered sugar before adding the water to prevent lumps.
Complete technical data sheet
| Brand | Azucren |
| Net weight | 125 g |
| Equivalent | approximately 25 egg whites |
| Ingredients | sugar, dehydrated egg albumin, natural gums (E414), tartaric acid (E334), sodium citrate (E331) |
| Allergens | contains egg |
Frequently asked questions
How can I replace a fresh egg white with Azucren albumin?
Mix 10 g of powder with 60 ml of water to obtain the equivalent of 2 egg whites.
Is this albumin suitable for all raw-egg recipes?
It is intended for uncooked preparations (royal icing, mousses) where raw egg safety is a concern; use it reconstituted like a conventional egg white.
Can it be used for Italian meringue?
Yes, rehydrate the powder in lukewarm water before whipping; it also stabilizes buttercream and royal icing.
Learn more
Discover our food additives and professional technical ingredients, or complete your selection with meringue powder and Azucren dextrose.
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