Is Bioalbumen® Kosher and Halal?

The facility that produces Bioalbumen® is Kosher and Halal certified. Please contact our team for more information.

What can Bioalbumen® be used for?

Bioalbumen® works as a drop-in replacement for egg whites across a wide range of applications including: cakes, cookies, meringues, nougat, frostings, pastas, breads, quiches, and batters.

Does it create an off flavor?

Bioalbumen® has a neutral taste similar to conventional egg white with no off flavor.

How do I use and hydrate Bioalbumen®?

To prepare, mix Bioalbumen® powder with room-temperature water and whisk for about one minute or until fully dissolved. Let it rest for 10–15 minutes for optimal hydration before use.
It can also be added directly into dry mixes with the corresponding water included in the wet portion of your recipe. 

Does Bioalbumen® whip and foam like egg whites?

Yes. Bioalbumen® whips into light, stable foams comparable to traditional egg whites. With sugar, it can form glossy meringues ranging from soft to stiff peaks—ideal for cakes, cookies, frostings, and confections.

Does Bioalbumen® affect texture or flavor?

No. Bioalbumen® provides the same neutral flavor and structure as conventional egg white, from the moist crumb of pound cake to the elastic chew of pasta noodles.

Is Bioalbumen® heat-stable?

Yes. Bioalbumen® has similar heat stability to egg whites, forming an irreversible gel beginning around 80°C (176°F)—allowing drop-in use in standard baking and cooking processes.

What is the shelf life of Bioalbumen®?

Up to 24 months unopened, when stored in a cool, dry environment at temperatures between 15-25°C / 59-77°F.

What is the Minimum Order Quantity (MOQ)?

Our sales team can provide a customized quote for your needs. Please reach out to your contact at Onego.

How does pricing compare to conventional eggs?

Bioalbumen® is cost-competitive with cage-free egg white powder at commercial scale and offers the benefit of cost stability.

How is Bioalbumen® packaged and shipped?

The product is packaged in 5kg and15kg bags.  We can ship individual bags as well as pallets and containers.

Our product is shipped FOB from the U.S. warehouse.

Do you offer samples for R&D testing?

Yes. Please contact our team to request samples or pilot-scale quantities for your development work.

Where is Bioalbumen® manufactured?

Bioalbumen® is manufactured in FDA-registered European facilities, the product is imported and distributed via our U.S. headquarters. 

Which fats or acidity levels work best with Bioalbumen®?

Neutral oils like sunflower or canola are recommended for whole-egg substitution.
For foams and meringues, minor acidity from lemon juice or cream of tartar improves stability.
Bioalbumen® performs across the same pH range as traditional egg white.

Are there applications where Bioalbumen® isn’t recommended?

Bioalbumen® excels in all egg white and many whole-egg applications.
Recipes that rely heavily on yolk (such as custards or mayonnaise) may require additional formulation work.