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

The substitution ratio depends on the egg component and format being replaced, such as whole egg, egg white, or yolk in liquid or powdered form. Use our Bioalbumen® Conversion Tool to get support in calculating the corresponding amounts of Bioalbumen®, water, and fat for your formulation.

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.