Egg white powder, also called dried egg albumen, is made by separating egg whites and spray-drying them, often after removing their small amount of natural glucose so the powder does not brown in storage. Many powders are also held warm after drying to pasteurise them. Mixed with water, the powder behaves much like fresh egg white.
Bakers use it because it is shelf-stable, easy to measure and avoids the handling issues of raw eggs. Its proteins whip into a stable foam, which gives sponge cakes and marshmallow-like fillings their light structure, and they set when heated to bind and firm the crumb.
Egg white powder is an egg product, and egg is a major food allergen. On SeekSnack it appears in the Shoei Tokyo Sweet Banana Gift Box, together with whole egg.
