Egg Albumen Powder Supplier in Malaysia
- Also known as
- Dried Egg White
- Spray-Dried Egg White
- Spray-Dried Albumen
Egg albumen powder supplier for bakery, confectionery, meat processing and related food manufacturers in Malaysia. Also called egg white powder, dried egg white, albumen powder and spray-dried albumen, this is the spray-dried protein fraction of hen egg white, selected for whipping, foam stability, heat-set gelation, binding and film formation.
Commercial grades include high-whip material for aerated systems, high-gel grades for firm cooked structure, standard spray-dried albumen for general use, and low-glucose or desugared grades where reduced browning is preferred. Fine powder and granular cuts are confirmed against the required specification.
Food processors use egg albumen powder in meringue, macaron, sponge, angel cake, marshmallow, nougat and aerated confectionery, as well as meat, surimi and protein-fortified products. Selected technical grades also appear in adhesives and specialty coatings. It is not whole egg powder, egg yolk powder or a plant protein substitute.
Send the required functional grade, application, target specification, quantity and delivery location with your enquiry. Availability, packing, documentation and delivery timing are confirmed with the quotation.
- Grade
- food
- Appearance
- free-flowing pale cream to off-white powder
Egg Albumen Powder grades and forms
We supply several forms to suit different formulating and dosing setups. If you need a size that is not listed, ask us.
| Grade | Form | Assay | Typical use | Packing |
|---|---|---|---|---|
| High-whip egg albumen powder | fine free-flowing powder | — | Aerated bakery and confectionery systems such as meringue, macaron, sponge and angel cake, where foam volume and foam stability are the main selection drivers. State the whipping target with the enquiry. | Confirm the required pack format with the quotation. |
| High-gel egg albumen powder | free-flowing powder | — | Heat-set gelation, binding and structure in meat, surimi, seafood and other cooked protein systems where firm gel strength matters more than maximum foam volume. | Confirm the required pack format with the quotation. |
| Standard egg albumen powder | free-flowing powder | — | General food processing where a regular spray-dried albumen grade is specified for whipping, binding or film formation without a specialised high-whip or high-gel claim. | Confirm the required pack format with the quotation. |
| Low-glucose (desugared) egg albumen powder | free-flowing powder | — | Applications where reduced residual glucose helps limit browning during drying, storage or heat processing. Confirm the desugared requirement in the enquiry rather than assuming a standard grade. | Confirm the required pack format with the quotation. |
How to buy egg albumen powder from ChemTrade
Request a quote for egg albumen powder
Use the form below to request a quotation. You can also email sales@chemtrademalaysia.com or send us a message on WhatsApp.
Specifications
| Parameter | Value | Method |
|---|---|---|
| Appearance | free-flowing pale cream to off-white powder | — |
| Product form | spray-dried egg albumen powder; fine powder or granular cut confirmed against the required grade | — |
| Functional type | high-whip, high-gel, standard or low-glucose (desugared) grade according to application | — |
| Grade controls | moisture, protein, solubility or dispersibility, particle size, microbiology and food-grade limits confirmed against the required grade | — |
Egg Albumen Powder applications
Safety and handling
Keep sealed in a cool, dry place and protect from moisture, heat and strong odours. Control dust during powder handling. Egg albumen is an egg-derived food ingredient; manage allergen declaration and hygiene according to the quoted grade and the buyer's process. Follow the safety information supplied with the quotation.
Common questions about egg albumen powder
Is egg albumen powder the same as egg white powder?
Yes. Egg albumen powder, egg white powder, dried egg white and spray-dried albumen are common names for the same dried egg-white protein product. State the functional grade and specification in the enquiry, because high-whip, high-gel and desugared grades are selected for different performance targets.
Which egg albumen powder grade should I request?
High-whip grades are commonly chosen for meringue, macaron and other aerated bakery or confectionery systems. High-gel grades suit heat-set binding in meat and surimi work. Standard grades cover general use, while low-glucose or desugared grades are requested where reduced browning is important. Describe the process and performance target when enquiring.
What specifications should a buyer provide for egg albumen powder?
State the functional grade, intended application and any required limits for moisture, protein, solubility, particle size, microbiology or colour. For a recipe already in production, include the current specification so the quoted grade can be matched more closely.
Can packing, documentation and pasteurisation status be confirmed?
Yes. List preferred pack format and any product documents needed with the enquiry, including pasteurisation or food-grade paperwork if required for your process. Available packing and documentation are confirmed for the quoted grade rather than assumed in advance.
Does egg albumen powder differ from whole egg powder or egg yolk powder?
Yes. Egg albumen powder is the dried egg-white protein fraction only. Whole egg powder and egg yolk powder are different products with different fat content and functional behaviour, so they should not be substituted without a recipe review.
What details are needed for an egg albumen powder price enquiry?
Provide the functional grade, application, target specification, quantity and delivery location. Mention preferred packing, documentation needs and required timing so the quotation can address the complete requirement.