Bioalbumen® is ovalbumin—the main protein found in egg whites and the source of their functional properties. It’s produced through precision fermentation, a process similar to brewing beer, in which a microorganism is fed sugar to produce the main protein from traditional eggs with with an amino acid sequence identical to the natural protein. After fermentation, the protein is filtered, purified, and dried into a fine powder.

Bioalbumen® is made through precision fermentation, so it is not plant-based, but it is vegan-friendly, meaning the precision fermentation process does not involve animals at any stage.

Bioalbumen® contains ovalbumin, the protein found in conventional egg whites—so it should be treated as an egg allergen.

Bioalbumen® performs the same or better than conventional egg white powder in functionality, taste, and texture. It offers: - Higher protein content by weight - No cholesterol - Similar functional properties including foaming, gelling, emulsifying, and binding

To replace 100 g of liquid egg white, mix 12.5 g Bioalbumen® with 87.5 g water.
To replace one large egg white (≈35 g), use 4.4 g Bioalbumen® with 30.6 g water.
Egg white powder can be substituted 1:1 by weight.

Bioalbumen® has been determined to be GRAS under its intended conditions of use and has obtained a No Questions letter from the U.S. FDA. For Europe and other regions, please reach out to your contact at Onego for status updates.